Expertise
No-Recipe Recipes, Seasonal Cooking, Savory Snacks
- Sara has been obsessed with cooking since she was 10 years old, when her mom taught her how to make chicken soup.
- She graduated from the French Culinary Institute in 2011, where she fell madly in love with all that butter and cream and remains devoted to it to this day.
- She has read Julia Child's "Mastering the Art of French Cooking" cover to cover twice.
Experience
Sara is a freelance writer with over 10 years of experience writing about food, cooking, cocktails, and spirits. She has loved the kitchen and everything in it for all of her adult life, and since graduating from the French Culinary Institute, she has continued to pursue her passion for writing about food. From June 2020 to August 2023, she lived in Bratislava, Slovakia with her husband Brandon, and started a baking business out of her home kitchen, providing "American-style" baked goods to local coffeeshops in town. When she isn't trying new recipes or reading Food & Wine Magazine, Sara loves planning her next vacation, perusing the Union Square Greenmarket for cheese, and trying all the exotic potato chips from her local Japanese market.
Education
Sara has a bachelor's degree in journalism from Hofstra University.
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.
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'Tis the season for Starbucks Reserve to debut special holiday-themed drinks and snacks. We had the chance to try 2024's new treats for this review.
By Sara Kay
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Starbucks' holiday menu drops on November 7, 2024, with seasonal Refreshers and sweet and salty snacks joining the lineup. Are the new offerings worth a try?
By Sara Kay
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Sotol is a Mexican spirit made from a plant in the same family as agave. Learn what sets it apart from tequila and mezcal and how to add it to your home bar.
By Sara Kay
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As holiday party season approaches, it's always helpful to know what the professionals are drinking. Deck your halls with these suggestions from 21 celeb chefs.
By Sara Kay
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While tequila and mezcal may be the most well-known Mexican spirits, raicilla is not to be overlooked. Let's take a look at the raicilla from Viamundi Spirits.
By Sara Kay
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Your Thanksgiving host deserves a lot of acknowledgment. These foodie gift ideas will show just how much you appreciate their hard work and delicious meal.
By Sara Kay
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Steak can be seasoned simply or extravagantly, and one approach isn't necessarily better than the other. Scott Conant uses a 6-spice blend for his steak.
By Sara Kay
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Chef Antonia Lofaso shared her formula for creating a Bolognese sauce with a few meaningful twists, including one secret ingredient.
By Sara Kay
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Ramen is a multi-faceted dish, and pairing it with booze requires a little forethought. We asked the experts for the best whiskey and ramen pairings to try.
By Sara Kay
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You might know all the lingo of the noted coffee chain, Starbucks. But have you ever ordered a trenta? Here are some interesting facts about the special size.
By Sara Kay
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Vodka is enhanced by many other flavors, which makes it a versatile spirit. With expert insight, we've rounded up some global vodka cocktails you need to try.
By Sara Kay
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There are tons of different styles of barbecue throughout the U.S. alone, and the styles expand exponentially throughout the rest of the world, including China.
By Sara Kay
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Taco Bell is making it easier than ever to customize the Crunchwrap Supreme with expanded ordering options on its app, while a trio of pro chefs lead the way.
By Sara Kay
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Olive Garden's pasta sauces are made in-house every day, but how does the chain ensure consistent results across all its locations? We got an inside look.
By Sara Kay
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We visited Olive Garden's tomato farm in Fresno, California, and got a firsthand look at the chain's entire marinara-making process, from harvesting to serving.
By Sara Kay
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Unlike most fruits and vegetables, tomatoes can be consumed in various stages of ripeness. Here are the best ways to eat them in each specific stage.
By Sara Kay
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Pasta seems like it pairs well with just about anything. And if you're a lover of fine spirits, these whiskey and pasta pairings will hit the spot.
By Sara Kay
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The union of spicy and savory will rarely ever be beaten -- and Trader Joe's has the perfect combo for you. Find these three ingredients and thank us later.
By Sara Kay
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The herbaceous flavors of a dirty martini work as well in a stemmed glass as they do on a plate of juicy, succulent pork chops.
By Sara Kay
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We were able to try a few of Starbucks' new fall menu items ahead of their release, and the Pumpkin Spice Latte has some competition this year.
By Sara Kay
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In this bottle guide, we take a dive into the production of Penelope Bourbon's limited-release Rio. What makes this spirit so unique, and how does it taste?
By Sara Kay
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We got an early taste of Chick-fil-A's Spicy Honey Pepper Pimento Chicken Sandwich and Banana Pudding Milkshake ahead of their release. Here's what we think.
By Sara Kay
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Non-alcoholic bourbons offer the tasty, luxurious mouthfeel of the spirit without the booze. Here are some of the brands you should consider stocking up on.
By Sara Kay
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Brussels sprouts slaw is the perfect companion for pork milanese. The flavors and textures meld to form the ultimate, complementary pairing.
By Sara Kay
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We tried Knob Creek's newest, limited-edition bottle. The blended whiskey of rye and bourbon offers a unique taste and exciting addition to the category.
By Sara Kay
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Calling all budding tequila enthusiasts: These top-notch spirits are perfect for beginners and will send you on a journey of tequila discovery and enjoyment.
By Sara Kay
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New York City is no stranger to hot dogs. Here are the best spots to find upscale franks, no-frills favorites, and seemingly everything in between.
By Sara Kay
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