Matthew Spina
School
University Of Pittsburgh, Loyola University Chicago
Expertise
Home Cooking, Baking, Food Culture
- An experienced digital media writer, when he's not behind a keyboard Matt can be found obsessively hunting down the best street food or at the farmer's market grabbing the freshest fruit for his latest baking challenge.
- A passionate home cook and baker for over 15 years, Matt believes strongly in the power of good food to bring people together and support a healthy and happy life.
- In addition to his experience in the kitchen, Matt has studied and written about the larger-scale impacts of food on culture, the environment, sustainability, and history.
Experience
A longtime writer and editor Matt's work has spent nearly a decade working in digital media. He spent seven years writing comedy and satire for The Onion and has done food writing for Thrillist. His work has often centered on the politics and culture of food in the United States, with a focus on the impact of fast food, the historical origins of different dishes, and the importance of home cooking. Prior to his work in digital media, he worked as a kitchen assistant in a bakery.
Education
Matt has a master's degree in history from Loyola University Chicago and attended University of Pittsburgh as an undergraduate. He studied the social and cultural development of the early United States, including the impacts of immigration, cultural exchange, and geography on the nation's cuisine.
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 Matthew Spina
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You've probably experienced the frustration of spending time on a pasta dish, only to watch your lovingly cooked tomato sauce slide right off the noodles.
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Champagne is beloved on its own, but don't overlook how well it fits into a cocktail. Here are the dos and don'ts of making champagne cocktails from an expert.
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Your classic chicken salad is fatty, crunchy, and cool, but isn't the most robust option out there, being heavily dependent on mayo for its taste.
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If you’re a burger lover, you already know Shake Shack is worth the visit. Yet of all the options on their lengthy menu, this sandwich is one of their best.
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In the crowded food and beverage markets, gimmicks are often needed to get eyes on new products. For Pegasus Distillerie, a space rock is the latest gimmick.
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Beef broth and au jus seem like they come from different scales of dining but are otherwise quite similar. What is it that really distinguishes them?
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Is one more nutritious than the other? Do they affect the texture of the final result? There are lots of questions, and we've got your answers.
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Plenty of cooking experts will tell you canned tomatoes make the best sauce, but that doesn't mean you can grab just any brand off the shelf and get to cooking.
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Did you know that certain types of marinades work better or worse with different cuts of meat? We asked chef Jenn Segal to give us the down low.
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Italian wine presents their own set of problems because Italy has a very regional wine industry that produces styles unfamiliar to the average American.
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Since surging in popularity with black truffle-infused hot sauce, Truff hasn't slowed down on new product releases. The latest is a collab with "Star Wars."
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We're always on the lookout for Starbucks innovations when it comes to tasty new beverages, but this time it's the actual disposable cups that are changing.
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Tasting Table reached out to Danny Freeman, author of the cookbook 'Danny Loves Pasta,' to ask when he prefers to use canned tomatoes over fresh.
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If you're a fan of grilling and soda, get excited. Pepsi has partnered with celebrity chef Bobby Flay to release two summery new limited-edition cola flavors.
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Each drink highlights a unique aspect of tequila and shows the endless potential Mexico's signature spirit has, not just during the holiday, but year-round.
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It shouldn't come as a shock that coffee works wonderfully in an alcoholic beverage, but some discretion is required when it comes to cold brew cocktails.
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When it comes to beef stew, anything goes. Still, some beef cuts are better at creating umami flavor and a thick mouthfeel. An expert chef shares his top picks.
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Do you think a crisp and light refreshing beer is the best option to balance a high heat spicy meal? Sometimes perhaps, but there are other options for sure.
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The ever-persistent hunt for authenticity in cuisine is bound to hit a major roadblock when it comes to braciole. We spoke to an expert to learn why.
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You might think of potatoes as nothing more than a starchy filler in beef stew, but it's time to start paying the spuds a little more attention.
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When selecting alcohol to bring to a dinner party, wine is often considered the standard, but we spoke to an expert who suggests bringing Belgian beer instead.
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Cutting into your fresh Costco rotisserie chicken to find green breast meat would be alarming to say the least. But what causes this and is it safe to eat?
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Some skeptics may say the sandwich is nothing but hype, but true fans wholeheartedly disagree. And if you're going to make one, you better do it right.
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It's best to stick to the traditional, authentic ways of cooking certain dishes, but Anthony Scotto advises the opposite when it comes to braciole.
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Fans of old school horror are sure to be familiar with Vincent Price's many iconic starring roles, but how well do you know his food preferences?
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A simple meal of chicken and rice can satisfy an entire household, and it doesn't have to be difficult to make in order to be delicious!
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Noma held a long-lasting reputation as the world's best restaurant. Though the original physical location is now closed, the Noma brand remains alive and well.