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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Sunny Anderson uses a mayo-based dressing and instead of having lots of chopped veggies for her potato salad, she lets the charred onions do the talking.
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Celebrity chef Bobby Flay knows how to make a delicious steak. And when it comes to cooking a porterhouse, his butter trick will have your mouthwatering.
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Every cook has a favorite meal to cook and Ina Garten is no different. See what she said was her favorite thing to make each and every year.
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Anthony Bourdain loved a good burger, but he had good reasons for why he thought some greens like mesclun were better left for side salads.
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How to replicate Thomas Keller's popular brie appetizer, so you can make it whenever your cheesy tastebuds need it.
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Ina Garten may be known for roasting the perfect chicken dinner and hosting fancy dinners, but her ideal last meal is something we can all relate to.
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What might surprise fans of Bobby Flat is that he doesn't always whip up his own special sauce. He has a favorite store-bought barbecue sauce.
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Wine and Worcestershire sauce are two go-to ingredients when whipping up a flavor infusion, but orange juice can make for a tangy and tender piece of meat.
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A baker is only as good as his or her tools, and when it comes to the best place to purchase these items, Goldman revealed he is a one-stop-shop kind of guy.
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When selecting the ideal beef ratio for burgers, most aficionados will advocate for 80/20 beef, but there's a better ratio for stovetop burgers.
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Bread is the foundation of any good sandwich. Get this staple wrong and it doesn't matter what you layer in between. This is especially true for grilled cheese.
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When it comes to small appliances, all blenders are not created equally, and knowing how to use yours can help yield a frozen drink worthy of your taste buds.
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Among the many pieces of advice Anthony Bourdain had for travelers, his self-professed "Grandma rule" is key to avoiding a mealtime faux pas when dining abroad.
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David Chang loves those biscuits from Popeyes, perhaps especially when they're decked out with fancy toppings you might not associate with the chicken chain.
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This simple technique, which involves adding an additional ingredient to your flour dredge, will yield the crispiest potato patties your mouth has ever tasted.
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If you want to take your crescent roll to the next level, you may want to consider adding this clever ingredient to make your taste buds sing.
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Some people wait until the eggs are completely cooked and top them with a handful of their cheese of choice, but what does Sunny Anderson do?
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If you want your pot roast to be the talk of the table, find out how Ina Garten perfects her seared pot roast to please a crowd.
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While the dish may traditionally be served alongside beautiful roast beef, there's no hard and fast rule that says you have to make the pairing.
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While none of these coffee substitutes gave anyone a traditional caffeine boost, these makeshift creations became a warm comfort that troops readily embraced.
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It's a favorite when making a strawberry-rhubarb pie and jam, but rhubarb can also make a refreshing tea for those balmy summer days, and it's super easy to do.
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Potato salad lovers who are looking to switch things up will love Bobby Flay's German version of this barbecue and potluck favorite.
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If melted peanut butter is your idea of a tasty time, and you want to have an easy time achieving it without heat, there's a quick and easy option.
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Foil is your friend when you want to craft a homemade rub for roast beef and make certain all those seasonings and spices stick to the crevices of your protein.
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If you've ever found your taste buds longing for more oomph with this culinary staple, David Chang has a method for more natural flavor in chicken noodle soup.
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David Chang's fried rice philosophy is a clever way to use up this dish as well as other food fragments from previous nights' dinners.
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For summertime hosting, you need all the help you can get. Here's the party staple that's perfect for assisting those who are novices at slow cooking.