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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Chef David Chang recently proved a universal theory long held by many parents regarding one kid-favorite food that appears to transcend cuisine.
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Christina Tosi and her friends make up 'The Ina Club': A gathering of food friends dedicated to creating an entire feast from Ina Garten's recipes.
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Ina Garten recently shared that she leaves the coffee-making to her husband, but rest assured, the Barefoot Contessa spilled the beans on her favorite brand.
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David Chang's one-pot macaroni and cheese is a must-have in your repertoire for quick, easy, and delicious meals.
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Beets are delicious, but they are also known to stain pretty much anything and everything they come in contact with. Luckily, there's a solution.
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Regardless of your preference, when you are whisking your eggs and prepping them for the frying pan, you should save your milk for your cereal.
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David Chang has long been an advocate for cheap beer. That said, Chang isn't suggesting craft beer isn't good and that he doesn't imbibe it on occasion.
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Bobby Flay can make any complicated dish he wants to, but when the warmer months take hold, the Iron Chef appreciates simplicity in form of a go-to dinner.
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A lifestyle blogger shared how savory ice cubes made with broth can help you cook juicer burgers, and the mouthwatering results make it worth a try.
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Before the chicken, beef bones, or vegetables ever touch the cooking liquid of your broth, chef David Chang says your broth should already be flavorful.
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It might not be the best part of eating at a restaurant, but water at the table is definitely expected and may say something about the hospitality of the venue.
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Having multiple stars is obviously impressive, and French chef Yannick Alléno has eough of these shiny, golden stars to form his own constellation.
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Whether you are chaperoning a sleepover or hosting a book club, creating an ultimate baked potato bar will please and satisfy the pickiest of eaters.
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Boxed pasta is a versatile, economical, and convenient addition. But the real magic centers around its long shelf life, that is, if you store it properly.
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From dirt to bacteria to pesticides, potatoes offer a natural resting place for organisms you don't want to eat, making it essential to wash them.
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Cube steak, which comes from the cow's backside, or top round if you want to be more formal, cleverly got its name from the process used to tenderize it.
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if you want to make the canned version of Italian wedding soup your own, French chef Nico Romo, of NICO restaurant in Charleston, says to add this meat.
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Most of us break out the cast iron skillet or turn to the grill, but Alton Brown has an ironic method for making a better, non-greasy burger.
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Adding fresh greens to mac and cheese is a great way to include nutrient-rich ingredients. And there's a no-frills way to do it that takes minimal effort.
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You don't need gourmet ingredients to create a gourmet meal. The supermarket staple Alex Guarnaschelli uses to make tangy tarts is a case in point.
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If you are a coffee drinker who needs a little something to cut the bitter taste of this drink, cream cheese foam can do just that while adding tang.
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Every chef has his or her favorite culinary tools and one of Ina Garten's is an unconventional kitchen gadget you may not have even heard of.
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The classic shrimp cocktail is a finger food that lends itself to creative serving, and Martha Stewart has a particular strategy that will level up yours.
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Unlike flour tortillas, which can retain a softer texture, corn tortillas do not contain gluten, which means their texture has a stiffness to them.
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If you bite into a tuna salad sandwich and find your teeth are getting a flossing with celery strings, you may want to try Ina Garten's tip to this problem.
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David Chang definitely has nicer versions of this tool, but because he uses it so frequently, he often reaches for the inexpensive, easily replaceable version.
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When it comes to lettuce wraps, the leafy green you choose to cradle your ground pork, tuna, steak, chicken, or whatever fillings you love is key.