Reece Armstrong - Tasting Table

Location

New York, NY

School

Ithaca College

Expertise

Cooking, Restaurants, Travel

Reece began cooking with his mother at age 9 and has three years of line cooking experience in professional kitchens.
He spent two years writing for nationally-broadcasted TV shows with NBCUniversal.
Along with freelance writing, Reece now creates and strategizes content including a weekly newsletter for food and restaurant app 8it based in New York City.

Experience

Reece's curiosity drives his passion for food. When he sees a new dish, his mind races and delves into research to find out how it's made. This curiosity brought Reece to Italy in 2019 to study how chefs and everyday people cook there. After graduating college, Reece worked in entertainment television before settling down in New York to write about food.

Education

Reece graduated from Ithaca College in 2020 with a degree in TV Production and Anthropology. Additionally, Reece spent a semester studying the business of food and wine in Siena, Tuscany.

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 Reece Armstrong

Cook

Cook By Reece Armstrong

Why You Should Roast Chicken On A Bed Of Vegetables

Roasting a chicken is an easy way to make a delicious meal, or a week's worth of meals, but don't even think about doing it without a bed of veggies underneath.
By Reece Armstrong Read More
Culture

Culture By Reece Armstrong

Which US State Yields The Highest Fruit Production?

Specific states may have certain fruits they're certainly proud of and known for, there is one state that reigns supreme when it comes to fruit production.
By Reece Armstrong Read More
Cook

Cook By Reece Armstrong

Why Tacos Taste Better At A Restaurant Than At Home

Nothing beats the tacos at your favorite spot. There's just something different about the tacos you get at a restaurant from the ones you make at home.
By Reece Armstrong Read More
Eat

Eat By Reece Armstrong

How Auguste Escoffier Changed The Way Professional Chefs Cook

If you've ever worked in the restaurant industry, like to cook, or have any interest in food otherwise, you've probably heard of Auguste Escoffier.
By Reece Armstrong Read More
Cook

Cook By Reece Armstrong

The Reason Cheese Tastes Better At Room Temperature

As tempting as it is, you should never serve cheese straight from the fridge. Here's why cheese should be served at room temperature for optimum flavor.
By Reece Armstrong Read More
Cook

Cook By Reece Armstrong

What Makes Calabrian-Style Pizza So Unique?

You've probably had Neapolitan-, New York-, and maybe even New Haven-style pizza. From the dough to the bake, Calabrian pizza does things a little differently.
By Reece Armstrong Read More
Cook

Cook By Reece Armstrong

Why You Should Always Have Canned Chiles In Your Pantry

When food blandness gives you the blahs, chile peppers to the rescue. Canned green chiles are an easy way to add flavor and kick to your culinary creations.
By Reece Armstrong Read More
Cook

Cook By Reece Armstrong

Steakburger Vs. Hamburger: What's The Biggest Difference?

Steakburgers are a mainstay at steakhouses across America, but what, exactly, is a steakburger, and what makes it different from a regular hamburger?
By Reece Armstrong Read More
Cook

Cook By Reece Armstrong

Why You Shouldn't Rely On Color When Picking Out Mangoes

The best mangoes are a bright orange or yellow color with a bit of a blush, right? Maybe not. Turns out there are better ways to pick the ripest fruit.
By Reece Armstrong Read More