Sandy Baker - Tasting Table

Location

Brunswick, Ohio

School

Baldwin-Wallace College, Cleveland State University

Expertise

Traditional Cooking Styles, Health-focused Dieting, Menu Planning

Sandy enjoys learning old-school methods of cooking, often from goodies grown in her organic garden.
She's always loved baking — from growing up by her grandmother's side in the kitchen to holiday cookies with the kids — and she's regularly elbow-deep in flour.
Though not formally trained as a chef, she has worked in restaurants since she was 16.

Experience

Sandy has written for numerous food blogs and sites over the 20+ years of her career. Her work can be found in print publications, including The Cleveland Magazine, as well as local cookbooks. Through a need to learn as much as she can about the food industry, Sandy has books and journals of notes, recipe books, tried-and-proven (and a few failed) recipes, and much more. She hopes one day to launch a bakery with her family.

Education

Sandy earned a B.S. in business administration from Baldwin Wallace University.

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 Sandy Baker

Cook

Cook By Sandy Baker

The Question You Should Ask When Grocery Products Are Out Of Stock

This is why the question you ask an employee at the grocery store can make a big difference in the results you get.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

How Long Will Properly Wrapped Steaks Last In The Freezer?

Steak is best cooked fresh, but sometimes that's not possible - here's how long you can keep it in the freezer and the best way to prevent freezer burn.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

You Don't Need A Special Pan To Make Soft, Light Angel Food Cake

Angel food cake pans are essential for creating an airy, light dessert - but with this hack, you can get the same results without one!
By Sandy Baker Read More
Exclusives

Exclusives By Sandy Baker

Why Baking Cookies Is Harder Than You Think (& Expert Tips To Get It Right)

Amy Emberling, a baker and managing partner at ZIngerman's Bakehouse in Ann Arbor, MI, answered some questions about the challenges of baking cookies.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Is There Much Of A Difference Between Low Sodium And Reduced?

Yes! For those on a strict sodium restriction, paying close attention to the differences between these labels is essential.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

The Downside Of Packing Fried Chicken For A Picnic

The problem is, it's messy to eat and clean up after. That's why it's best to leave even the best fried chicken at home.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

What Is Parboiled Rice And Why Should You Cook With It?

Parboiled rice cooks quicker and has additional nutritional benefits; here's what it is, and how you can cook with this versatile grain.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

The Right Way To Use Ham Bones To Flavor Soup

They are packed with flavor and shouldn't just be tossed out. But don't make the mistake of tossing them into the soup at the start of the cooking process.
By Sandy Baker Read More
Drink

Drink By Sandy Baker

McDonald's Is Testing 2 Cold Brew Coffees For A Limited Time

McDonald's is entering the cold brew game with two new options in Southern California, aiming to keep up with competitors and tap into a growing market.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Can You Kill Food Contaminants By Reheating In The Microwave?

The microwave may not be enough to destroy all the bacteria in your leftovers. However, some food-safety basics can save your life!
By Sandy Baker Read More
Cook

Cook By Sandy Baker

The Refreshing Fillings To Elevate Flavorful Baklava On Eid Al-Fitr

There are a number of refreshing fillings you can add to baklava to invigorate and brighten up this sweet dense pastry for Eid al-Fitr.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Should You Freeze Cucumbers (& How Long Do They Last)?

Storing them in the refrigerator may help to slow down the breakdown, but if you want long-term storage, consider freezing your fresh cucumbers. --
By Sandy Baker Read More
Culture

Culture By Sandy Baker

The Reason Gatorade Is Banned In Some European Countries

Some countries are more strict when it comes to rules and regulations for drink and food, especially Gatorade. Here's why it is banned in some parts of Europe.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

The Store-Bought Ham Label You Should Avoid

Reading food labels should be an important part of shopping no matter what's on your list. For ham, you'll want to avoid packages with a "water added" label.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Store Lettuce In Aluminum Foil For Fresher Salads

Lettuce typically wilts because it loses water. When breaking off a leaf, that crisp snap indicates the leaves are filled with water.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Why You Should Think Twice Before Broiling Heavily Marinated Meats

While throwing your heavy marinated meat into the broiler may be tempting, you should think twice. Here's why you should avoid this mishap in the kitchen.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

The Flavorful Vegetable Ina Garten Adds To French Onion Soup

French onion soup holds flavor on its own, but there's one vegetable that can kick it up a notch. Here's what Ina Garten recommends adding to your bowl.
By Sandy Baker Read More
Culture

Culture By Sandy Baker

How Do Supermarket Butchers Keep The Displayed Meat Fresh?

For high-quality fresh meat, supermarket butchers follow rules and guidelines. Here's how they keep the displayed cuts tasting just as good as they look.
By Sandy Baker Read More
Culture

Culture By Sandy Baker

Starbucks Partners With LeBron James Family Foundation On New Community Store

Starbucks is planning to open a store in partnership with the LeBron James Family Foundation, the proceeds of which will benefit the Akron, Ohio community.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Does Flour Expire, And Can It Be Used Past The Best-By Date?

A best-by date is a good indicator of whether or not your ingredients go bad, but for flour, it can be difficult to determine. Here's what you should know.
By Sandy Baker Read More
Eat

Eat By Sandy Baker

Russell Stover Peanut Butter Cups Are Being Recalled For Nut Allergy Risk

For those seeking sugar-free chocolate alternatives, Russell Stover is a "must." However, the company issued a recent recall due to nut allergy risks.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Giada De Laurentiis' Accessible Guanciale Substitutes For Pasta Alla Gricia

No pasta alla gricia is complete without guanciale, and thankfully, there are substitutes you can use for it. Here's what Giada De Laurentiis suggests.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

The Easy Method To Add Extra Flavor To Smoked Short Ribs

Smoked short ribs can be a delicious meal to cook on any given evening, but there's an easy extra method you can use to make them extra flavorful.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

The Key To The Perfect Lemon Confit, According To Martha Stewart

There's an art to lemon confit and while it may only take having two specific ingredients, there's a third component that Martha Stewart says is a must.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Ina Garten Always Bakes 2 Strawberry Cakes At A Time

Ina Garten shares that if you're going to go through all of that trouble, it's worth making two cakes instead of one. And who doesn't want two, after all?
By Sandy Baker Read More
Cook

Cook By Sandy Baker

Can Eating Dragon Fruit Skin Make You Sick?

Dragonfruit is quite a beautiful fruit with its vibrant pink and green skin. However, you might be wary to eat the skin after peeling. Here's why you should.
By Sandy Baker Read More
Cook

Cook By Sandy Baker

The Important Reason You Need To Keep The Stems On Fresh Cherries

Keeping the stems on cherries can have more than just aesthetic benefits, as they are key to telling the age, ripeness, and freshness of the fruit.
By Sandy Baker Read More

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