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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Gordon Ramsay has his own personal seasoning method for tastier pasta, and it might be a technique worth adding to your list of the best ways to make pasta.
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The tough peels of fava beans can be challenging to remove without a lot of effort that includes shucking, blanching, and shocking. It's a lot of work.
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If you are looking for a creative way to change up the flavor, Brown suggests giving them a Mediterranean twist by topping them with Kalamata olives.
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What we love about Nutella is its versatility. In fact, if you tend to favor crunchy over smooth, we have a sandwich twist that will place your mouth in heaven.
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Michael Symon is not your typical chef, and if you are going to make pot roast, he suggests you go for the unpredictable and finish it with mint.
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What might surprise you is In Garten always pours her sauces, specifically when wine is involved, into the pots and pans rather than directly over the chicken
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Alton Brown has been an outspoken advocate for using pork rinds as an ingredient to enhance the taste and texture of other dishes, including watermelon.
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Making a Philly cheesesteak might sound simple, but there are some key tricks to getting everything just right, especially when it comes to the onions.
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If you don't have any molasses and don't want to run to the store, you can make an easy alternative with two simple ingredients you probably already have.
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We all want to cook like the Barefoot Contessa. Luckily, you can elevate your home-cooked meals to Ina Garten's standard with her favorite olive oil brand.
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Not all ingredients are going to be loved by everyone, but Michael Symon has repeatedly (and vociferously) expressed his dislike for this one protein.
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Even the best chefs in the world have an Achilles heel when it comes to ingredients they don't want to work with and Bobby Flay is no different.
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Hot coffee and tea are wonderful beverages to drink when you need a caffeine fix. But if you are an avid drinker, you know they are not kind to cups and mugs.
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Combining steak and salad screams delicious and Giada De Laurentiis' version of this meal pairs peppery greens with a pan-fried ribeye.
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During a tour of his refrigerator, Bobby Flay revealed he keeps his fridge stocked with this dairy for because he wants his 'coffee to taste like coffee.'
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In search of perfectly grilled onions? Well, search no further because Bobby Flay has a trick you will want to try before your summer BBQs come to an end.
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You would never salt your food without first taking a bite, and Ina Garten says you should never change up a recipe until you've made it at least once. Why?
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If you don't cut your limes in the proper manner, you could be leaving behind precious drops of this citrus, which means you are going to have to squeeze more.
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David Chang is a master of taking classic recipes and making them easy and accessible for cooks, but his microwaved egg custard will make you sing.
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Taco Bell has increased its reliance on kiosks, and that reliance was rewarded with a substantial increase in digital sales.
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Some of the biggest offenders that contribute to stinky hands are fish, onions, and the smelliest of them all is one of the most flavorful: garlic.
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Michael Symon knows the secret to pot roast is to cook it until it's so tender it breaks apart with a fork. But the next step is equally as important.
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Ice cream parties are a sure-fire way to show your guests a good time. However, with so many options, keeping it simple with flavors is the way to go!
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Almond butter is tasty, healthy, and often, quite expensive. Luckily, it's easy to make at home -- follow this tip to ensure it turns out like the name brands.
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A creamy cucumber salad can be just the ticket to beat the heat in summer, but how do you stop the sauce from breaking? As always, Ina Garten has a solution.
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No one cooks like the Barefoot Contessa, and that includes making delicious, juicy burgers. These are her three secret ingredients for a heavenly burger.
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Deviled eggs are delish, but just because your great-aunt passed along her recipe to you for this finger food doesn't mean you can't change things up.