Alex Schauer
School
CU Boulder, Universidad De Seville, University Of Denver
Expertise
Red Wines, Latin American Cuisine, Local Food Systems
- Alex spent several years working on vineyards with winemakers in Argentina, which is where he developed a passion for food, wine, and travel.
- He developed a trade channel that helps artisanal winemakers and farmers more directly reach U.S. consumers.
- You can find Alex doing wine tastings where he presents new ideas for creative food & wine pairings.
Experience
Alex began his writing through storytelling for small wine producers in Latin America to help communicate to the U.S. market. This included writing about wine tastings, food pairings (along with their agronomy), and farming practices. This developed into writing for other small businesses, mostly in the food and wine sector, and, through being bilingual, promoting international business and communications.
Education
Alex received bachelor's degrees in Psychology and Sociology at the University of Colorado, Boulder He then studied International Business & Spanish at Universidad de Seville in Spain. Alex also holds an International MBA from the University of Denver.
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 Alex Schauer
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Hard boiled eggs in an Instant Pot - does it get any better than that? Here's everything you need to know about how to tackle the technique.
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If you're tired of hot oil splashing everywhere when making fried chicken at home, try this easy water hack to avoid the mess and make crispier chicken.
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Couscous is easy and quick to make for a weeknight dinner, but you should know that there are different types of couscous with varying methods of preparation.
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Choosing the best cut of meat is paramount to preparing roast beef. So, how do we choose the best cuts that make the most tender, mouth-watering roasts?
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A perfectly cooked salmon fillet that tenderly flakes off the skin is truly a work of art. Many of us can attest that this isn't always so easy to produce.
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Commonly referred to as the "beergarita," by simply pouring a beer into your margarita you can enhance its flavor and texture. But which one should you choose?
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Trader Joe's has such a distinct image and loyal fanbase, you would guess they must have a mascot. Turns out they do! You've probably just missed it!
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One major U.S. city has taken measures to protect local restaurants - and as a result, has the lowest number of chain restaurants within its city limits.
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Fish sticks have been an American staple since their introduction in the 1950s, but what is the golden, crispy, finger food actually made out of?
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There is a unique ingredient we can use in our next pancake mix to provide a truly awe-inspiring fluff and delectable flavor, and it's found in West Africa.
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It can be somewhat tricky to select the right avocado at the grocery store, but here's a tip: only grab avocadoes with a brown stem intact.
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Chefs like Gordon Ramsay have taken the burger to a new level. But what's his special technique for creating the best burger? It's all in the seasoning.
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It is one of the most popular drinks, but with a few basic ingredients, could you make your very own soda from home without a machine? We take a look.
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People were using margarine long before the vegans. In fact, the spread dates back to the 19th century, when one prominent figure needed butter alternatives.
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Bamboo shoots are a common ingredient in Asian cooking, but you don't want to go chomping on them right out of the ground. See how you can safely consume it.
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Fish cakes have been around forever. Almost every country puts their own spin on it, but the most important factor will always be the type of fish being used.
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What started as a top-secret menu item became so popular that it spread to cafes overseas. Here's the Gibraltar, Blue Bottle Coffees (once) secret menu item.
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Getting skin just right on salmon can be a challenge. Here is the best (and worst) type of marinade for salmon to ensure you have flaky fish and crispy skin.
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Salmon is tasty and full of much-needed nutrients, and its skin is full of flavor -- here's the best way to cook salmon to make the skin crispy and delicious.
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Eggs are a versatile food eaten in a myriad of ways, but if you're getting bored of your run-of-the-mill chicken eggs you may want to try an ostrich egg!
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One overlooked nut makes sauces thicker and creamier while keeping things vegan. The candlenut is a versatile ingredient in Indonesian cooking.
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Flavored seltzers are all the rage, be them alcoholic or non-alcoholic, but many don't know where the natural essences promised on the label come from.
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One of the most important aspects of having tender sirloin steak is making sure you slice it correctly. Learn helpful tips for slicing sirloin properly.
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There's no shortage of tips for cooking ham. But it won't surprise chefs that little things, like how to place the ham in the oven, can be a real game changer.
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Though Starbucks might deserve credit for putting it in countless hands around the world, the company didn't invent pistachio coffee. Read to see who did.
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Used as a staple to make everything from flour to syrup, mesquite beans are a versatile ingredient to consider adding to your diet. Here's what you should know.
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Buñuelos are found across Latin America, with each country having its own take on the pastry. So, What makes Mexican buñuelos stand out from the rest?