Kayla Romanelli - Tasting Table

School

University Of Pittsburgh

Expertise

Italian-American Cuisine, Specialty Ingredients, Self-Taught Cooking

Kayla's first article for Tasting Table focused on the ingredients for the unique green sauce of Frankfurt, Germany.
If you like pineapple on pizza, Kayla recommends adding bacon for an even tastier treat.
The difference between caviar and roe may escape even the most hyperaware foodies, but Kayla explained the important distinction in another piece for Tasting Table.

Experience

Kayla is a writer and foodie based in the Midwestern United States. She has five years of content writing experience, primarily in the organic sphere for Naturepedic. As a self-taught home-chef, restaurant aficionado, and fiction author, she is endlessly curious about the artful nature of food and its relationship to the human condition, which she intends to further discover through her work.

Education

Kayla studied Fiction Writing and Public Writing at the University of Pittsburgh, earning her B.A. in May 2020.

Tasting Table Editorial Policies

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 Kayla Romanelli

Cook

Cook By Kayla Romanelli

Matty Matheson's Addition For Next-Level Meat Sauces

When it comes to Bolognese, Canadian chef Matty Matheson is on board with breaking the rules. His next-level meat sauce features an unconventional ingredient.
By Kayla Romanelli Read More
Cook

Cook By Kayla Romanelli

Why Some Cheeses Are Easier To Slice With Wire

So you want to build the perfect cheese board for your next event? Although a knife could be effective, try using a wire to achieve even, portioned slices.
By Kayla Romanelli Read More
Cook

Cook By Kayla Romanelli

Use Cheese Crackers For Flavorful, Crunchy Breaded Chicken

Elevate your next chicken parm recipe -- or any baked or fried chicken dish for that matter -- with cheese crackers for a savory, crunchy experience.
By Kayla Romanelli Read More
Culture

Culture By Kayla Romanelli

What Is A Caviar Key (& Do You Need One)?

A tab is one way to get canned food open, but when it comes to fish eggs, a different approach may be needed; for this seafood delicacy, try using a caviar key.
By Kayla Romanelli Read More
Culture

Culture By Kayla Romanelli

Is There An Ideal Time To Shop At Trader Joe's To Catch Fresh Restocks?

Finding the golden hour for fresh produce or fully stocked items that usually fly off the shelves at Trader Joe's may be a lot simpler than you think.
By Kayla Romanelli Read More
Cook

Cook By Kayla Romanelli

The 2 Best Methods To Start A Successful Demi-Glace

A derivative of the original five mother sauces, a successfully made demi-glace can be used as a base for other dressings and to upgrade meals.
By Kayla Romanelli Read More
Culture

Culture By Kayla Romanelli

Are Caviar And Roe The Same Thing?

When people think of caviar, they think of luxury -- maybe not so much the same for roe, although the two seafood delicacies may be more similar than you think.
By Kayla Romanelli Read More
Cook

Cook By Kayla Romanelli

For Tastier Pineapple On Pizza, Add Bacon

If you've always been against the idea of adding pineapple to your pizza, try it with something savory like bacon -- it may be enough to change your mind.
By Kayla Romanelli Read More
Cook

Cook By Kayla Romanelli

Frankfurt, Germany's Unique Green Sauce Is Packed With Herbs

Everybody loves a green sauce and for good reason. There are many variations, but Frankfurt, Germany's green sauce may be the lesser-known cousin in the family.
By Kayla Romanelli Read More