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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There are many ways to transform foods we love into taco shells. But if you haven't made your favorite dessert taco with stroopwafels, you are missing out.
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Classic, homemade crunchy granola can take anywhere from 40 to 45 minutes to make in the oven, but you can make it in a skillet in just a third of that time.
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Finding balance with honey mustard is a delicate process. If you're trying to subvert balance for kick, however, Bobby Flay recommends using this ingredient.
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Las Vegas may be best known for casinos and bright lights but, according to celebrity chef David Chang, it's also the best place in the U.S. for chinese food.
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Ina Garten's hot chocolate recipe takes it from a simple, couple-step drink to a creamy, complex dessert. Here's how to replicate it at home.
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Your next favorite oatmeal raisin cookie might actually not have any raisins in it. Try swapping them for dates to bring out caramel flavors.
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If you want to unleash your post-college knowledge, you are going to want to prove you've mastered the basics of the grown-up sweet known as Jello-O shots.
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If you find a classic sloppy Joe sauce to be too sweet for your taste buds, try adding in a little apple cider vinegar to elevate the flavor profile.
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Pickling your greens may not be on your radar, but doing so can add both sweet and tangy notes to your sandwich, making that first bite worth the extra work.
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You can use your muffin tin to make single servings of classic meatloaf made with ground beef and all of the traditional add-ins and toppings.
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Ricotta cheese is one of those versatile delicacies that doesn't take too long to make. Martha Stewart leans on just four common ingredients to make it.
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Penne a la vodka is always an excellent choice for dinner. When preparing the pasta sauce, however, you don't need to overthink your vodka choice.
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Make your favorite salad recipe winter-friendly and minimize food waste at the same time by adding reheated rice to your cold salad. Here's how.
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There is a scientifically proven reason why the soft drinks you consume on a plane either taste worse or better than they do when you aren't flying.
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One of the best elements of Taco Tuesday is experiencing a wide variety of flavors. If you're looking to add a kick of heat next Tuesday, use pickled peppers.
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Craving a delicious chopped salad, but running low on prep time? All you need is a pizza cutter and a bowl for this easy hack.
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A Pop-Tarts mascot managed to be both the biggest winner and greatest loser of a college football game when the winning team ate it.
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Brandy snaps are a traditional British holiday dessert that are often shaped like cannolis. But if you're looking to switch them up, try Martha's method.
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Martha Stewart's kitchen wisdom knows no bounds. In one of her favorite vinaigrette recipes, Stewart breaks down how to dissolve salt, sans floating granules.
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George Washington liked to drink a brandy-based beverage called Cherry Bounce. In fact, he liked it so much he would carry cherry bounce in canteen-like water.
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A grater is all you need to shred some carrots, onions, beets, cauliflower, or even bell pepper for some added texture and taste.
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Ina Garten shares an amazing tip for baking thick and puffy pancakes in the oven. Use gratin dishes to contain the batter and the result will impress you.
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It can be tempting to chop up the exact amount of lettuce you need before washing it, but there's a very good reason you should always wash it first.
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Hostess and cooking extraordinaire Martha Stewart has a favorite cocktail - but, naturally, she uses top-shelf vodka and the finest citrus to elevate it.
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If you're looking for a way to elevate standard potato puree, do as Martha does and cook up some brown butter. Here's how to replicate her dish.
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If you cook your bacon on a wire rack, chances are you've probably seen it get stuck there. Luckily this easy hack will help you circumvent this mishap.
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Corn on the cob is nearly perfect on its own, but if you want to really kick up the flavor, grab an avocado skin and rub the ear of corn with it.