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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Is there any more disheartening experience than watching the batter fall off your onion ring and in to the fryer? Here's a surefire way to keep the batter on.
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Making salsa with fresh veggies from your garden is one of life's great pleasures. Learn how long your salsa can last when it's canned and stored properly.
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There's a lot of room for creativity, but one of the common mistakes you're making with risotto when you customize it has to do with its order of operations.
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Next time you're preparing a chicken pot pie, Martha Stewart recommends that you have a bottle of cognac handy. And not only for sipping while you cook.
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Cleaning stainless steel appliances can feel like an interminable task. Discover the messy mistake to avoid to keep your surfaces sparkling and smudge-free.
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Tomato leaves and stems give off an intoxicating smell, but are they dangerous to consume? The answer may surprise you and alter how you make pasta sauce.
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Put an adult twist on an old childhood favorite by adding bourbon cream to your next root beer float.
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Pantries can quickly become cluttered and overfull, especially when run by the culinary curious. Luckily, chef Ina Garten has a helpful tip for managing this!
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Late chef and travel documentarian Anthony Bourdain loved a good New York City pastrami and rye. And his favorite late-night spot was always NYC's Katz's Deli.
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Pie filling is perfect for pouring over your favorite ice cream and transforming it into a sundae that will give pie eaters all the vibes of pie without crust.
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Canned peas may not be at the top of your decadent side dish list, but you can definitely raise up the flavor level by adding in some bacon and onions.
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Onions are a flavorful foundation to many means, but if you want to ditch the dreaded onion breath, certain fresh herbs are your new best friend.
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Not all alcohol is created equal. Liquor and spirits can hit you harder than beer, but how much beer does it take to equal the alcohol content of most shots?
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If you are new to the slow cooker scene and don't understand the settings, you could make a big mistake by starting it on the warm setting to cook your food.
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Looking for something to kick your favorite brownie recipe up a notch? Consider adding cherries to your next batch to create fruity, chocolatey goodness.
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If you're looking to spice up your favorite cacio e pepe recipe, consider toasting the black pepper first to create a more flavorful experience.
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Though cheap coffee makers and instant coffee blends might make the process seem simplistic, there is endless depth to the art of coffee brewing.
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Making caramel can be stressful, especially when stirring scalding sugar on the stovetop. With this easy microwave method, your worries should disappear.
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Unlike a bulbous balloon whisk, which most of us have in our kitchens somewhere, a spring or coil whisk isn't really designed to add air. So what does it do?
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Ina Garten's not doubting the deliciousness of bouillabaisse, in fact, she loves it, but preparing the Provençal fish stew can be quite the ordeal.
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Originating in Spain, these nuts are different from regular almonds in many ways and according to her 'Cook Like A Pro' cookbook, they are Ina Garten's go-to.
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For all the bourbon connoisseurs out there, upgrading your whiskey sours with orange juice makes for a sweet and tangy surprise - courtesy of Martha Stewart.
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By now, you've probably ordered a classic cocktail on the rocks in an old-fashioned or lowball glass. But have you ever ordered a down cocktail?
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How long these dogs will last when a package is opened and stored in the fridge can be as mysterious as what meats are in their cylindrical casing.
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Ina Garten knows how to make some good chicken, but many may argue her preparation methods are controversial - though she has some legitimate backup.
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This dish might challenge any preconceived ideas you have about soup, but once you give it a try, blueberry soup may find its way into your morning lineup.
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When Bobby Flay gives you a sneak peek into his pantry, the coveting begins. What store-bought tomatoes and sauce does he keep on hand?