Ali Fagan
Location
Amsterdam, The Netherlands
School
Southern Methodist University, Institute Of Culinary Education, Hotelschool The Hague
Expertise
Gluten-free Cooking, Recipe Development, Kitchen Tips & Tricks
- After being diagnosed with Celiac Disease in 2003, Ali quickly realized that if she wanted to enjoy certain foods, she needed to make them herself – and thus her love for all things culinary began.
- In 2021, Ali won an award for her Banh Mi-inspired blended mushroom burger.
- Being eager to learn about new foods, Ali has traveled to over 50 countries to explore their culinary scenes.
Experience
Through her hands-on experience in both the front and back of house of many restaurants, Ali has gained insider knowledge of the food scene. In addition, she began learning all about the world of food media while working as a recipe developer in the test kitchen of the Food Network. Since then, she has freelanced throughout the food industry focusing on food writing, recipe development, content creation, and menu development. As her passion for food only grows, she is eager to learn all that she can about various ingredients and cooking methods. Currently, Ali writes for various blogs, cookware lines, and food media outlets.
Education
Ali has a bachelor's and master's degree from Southern Methodist University in Dallas, Texas, focusing in Accounting. After working as an accountant, she decided to explore the culinary world and earned a Culinary Arts and Culinary Management Certificate from the Institute of Culinary Education. Following this, she received an MBA from Hotel School the Hague in Amsterdam, The Netherlands, focusing in International Hospitality to increase her knowledge of the global culinary scene.
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 Ali Fagan
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Now a staple in many kitchens, Worcestershire sauce was initially considered a flop. Read on to find out how this classic sauce was born from a funky failure.
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While there are only a few main ingredients needed to make cookies -- fat, eggs, sugar, and flour -- slight variations like using shortening can go a long way.
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Yelp believes that non-alcoholic cocktail alternatives will continue to be in fashion for 2023, as they were last year. Here's more about these cocktail trends.
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With incredible flavor and culture, it's no wonder the pastrami sandwich is famous. Here are the origins behind the signature NYC favorite.
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Rye bread in America is often found in deli sandwiches, but have you heard of Scandinavian rye bread? Learn the differences between the two types of rye bread.
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Having a pantry full of jars filled with delicious food is always convenient. However, there's a reason you should think twice before inversion canning.
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Food blogger Nadia Aidi recently whipped up these French onion potatoes, which are a starchy take on the sweet and savory Parisian classic.
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Everyone has their favorite Thanksgiving dishes but mashed potatoes battle for the top place. So here's a portion tip to abide by for Thanksgiving when hosting.
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Mashama Bailey found a delicious way to change up cornbread dressing, a classic Southern dish. Here's the Creole ingredient the chef uses for a plus of flavor.
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The intention behind creating a worm instead of a bear is an interesting choice -- one that was made with the goal to shock parents.
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While one may assume that jumbo lump might just be a bigger version of lump meat, it is sadly not as simple as that. So, what is the difference?
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Believing that some of the best new innovations can come from the "smallest" changes, General Mills is hopping on the mini train with its most popular cereals.
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The world can't seem to agree on what to call a pickle and a gherkin. But however you name them, at least know what you're putting in your grocery cart.
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New loaves are popping up for different dietary needs or trends, and to filter through the selection, there are certain things to be aware of when buying bread.
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Cured meats may seem safe to keep in the pantry, but it's a mistake you'll want to avoid. Here's why you should stop this storing habit.
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While you may be able to tell a difference once you bite into them, Colby cheese was created by changing one small step in the usual cheddar production.
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A hearty breakfast can often have many different items including some sort of potato dish. Here are the differences between home fries and hash browns.
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Vietnamese street food is a sector that packs a punch of culture and flavor. Here's why Nem Lụi Huế is the pork specialty you need to try next when traveling.
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Whiskey is, by definition, distilled from malted grain. So is it possible to have gluten-free whiskey? There might be some good news for gluten-free folks.
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There are many coveted types of beef out there but one of the better-known is Angus. But what exactly is Angus beef and what makes it so very special?
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When you make coffee at home, it tends to taste different than it does at your favorite café. Why is that? Could it be where you are buying your beans?
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This year, Kit Kat has created a magic candy bowl in order to get rid of the "take one" signs altogether and better yet, the empty, candy-less bowl left behind.
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When we think of cooking fall produce, it normally ends up in a pie or a stew, but this fall, you should try pickling to add a sweet and tart flair to dishes.
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Green chutney is a healthy sauce that's seldom missing from any Indian spread. Find out how to craft this classic dish and tweak it to your liking.
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Pectin comes in two forms, dry and liquid. Are they interchangeable when it comes to jams? We break it down for you.
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Quiche and frittatas are two of the most delicious items on any brunch menu. But is there a difference? Here's what separates the delicious egg-based dishes.
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Eggs can be made as a simple scramble or a decadent frittata. Here is the reason why it is important to always add dairy when making a delicious frittata.