Karen Hart
Expertise
Cooking Tips & Tricks, Grilled Cheese Sandwiches, Comfort Foods
- Karen joined the Tasting Table news team in 2022.
- She has written dozens of articles for the food site, but her favorite article so far is "The Bourbon Brand Ulysses S. Grant May Have Drunk By The Glassful."
- Karen is currently cooking her way through Nigella Lawson's "Nigella Bites."
Experience
Karen has worked as a professional writer for over two decades, most recently for Tasting Table and Mashed. She freelanced for the Washington Post, writing for its retired Sunday Source, as well as the D.C. Examiner. When she isn't trying the newest ice cream spot in town with her kids, she is watching Premier League Soccer.
Education
Karen has a B.A. in English Literature.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Karen Hart
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Like any sandwich that uses fruits and veggies with high water content, the tomatoes of a caprese can lead to moisture-logged bread, and not in a good way.
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Molasses' primary function is to add its sweet and burnt caramel flavor to gingerbread cake, but this viscous liquid also makes your batter wetter than normal.
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Pumpkin pie's flavors are delicious but expected. That's why if you want to add some real depth to this classic, you need to break out the black pepper.
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If one ingredient overpowers another in a cocktail, you will not be able to enjoy all the elements that comprise it. But Alex Guarnaschelli has a helpful tip.
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There is a funnel hack to seamlessly transfer loose herbs for storage that doesn't have you running to the store to buy anything new.
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Unlock the secret language of recipes and avoid culinary confusion. We spell out the importance of commas in recipes and why their placement matters.
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You've probably come to the realization that while a trio of red, yellow, and orange bell peppers is a common sight, you never see a green pepper among them.
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If you use the sheet pan method and your ring cutter to recreate that perfectly round egg, you end up with wasted eggs. Here's how to avoid it.
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The Barefoot Contessa is well known for not just her cooking skills, but her hosting skills as well. Follow these icing tips for a professional-looking cake.
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While some people say cooking differently shaped pasta together is a faux pas you do not want to commit, Ina Garten says, not so fast.
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If you want to transform your pretzels into a flavor-packed food with a colossal crunch, you are going to want to combine them with ranch seasoning.
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Creating mini pies instead of one big pie allows you to make a variety. But if you plan on making mini versions for a party, you should use a muffin tin.
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When foods end up too spicy, Bobby Flay says there is a fix for this problem. Simply add a touch of this pantry staple to temper that fire.
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Boxed cake mixes are wonderful for their streamlined ingredients list and instructions. Try adding an extra egg next go around for a richer and denser cake.
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Sometimes it's fun to mix it up and if you really want to add a natural fruity sweetness to it, banana chips can give your coffee grounds a fun twist.
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Ina Garten explains in her cookbook that you need to chill dough for 60 minutes so it becomes elastic. But there's a key aspect to remember about the chilling.
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Pull tabs make opening a can elementary and it begs the question, why don't all canned foods come equipped with this tab?
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Ina Garten has proven she has a no-fuss approach to cooking, so it should come as no surprise that she has mastered how to make stuffing on the fly.
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While Bobby Flay prefers a gas stove for most things, he likes an electric oven for baking. What is it about an electric oven that is better for baked goods?
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Before you put your overcooked meat in the garbage, you should know that there is a simple way to rescue your marred meal and turn it into something desirable.
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There's an easy fix for bland veggies that involves a simple condiment you probably have in your pantry for Fourth of July cookouts: grainy Mustard.
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Ina Garten openly confessed on an episode of 'Barefoot Contessa' that when it comes to a recipe that calls for tempering chocolate, she 'can't be bothered.'
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That little bit of water on a pot lid can turn cooked dough into a soggy mess or a crunchy dessert into mush. Luckily, there is an easy kitchen towel trick.
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Pasta al forno is an umbrella term to describe multiple dishes, but even so, not all pasta shapes were created equally. Here are the best to choose.
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Water spots happen, especially when you don't fully dry your glassware. However, it doesn't have to be this way if you have a few coffee filters to spare.
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When it comes to handheld kitchen tools, Bobby Flay isn't shy to share he believes the lemon zester is the most underrated item in your culinary arsenal.
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Here's one of those "I was today years old when," moments that will shave minutes of fussing off your coffee routine every morning -- and it's eco-friendly.