Amanda Bretz
School
Florida Gulf Coast University, University Of Washington
Expertise
Craft Beer, Cooking, Food Preservation
- Amanda has written about or visited over 50 breweries in Western Washington State, the Oregon Coast, Alaska, and British Columbia.
- She worked in the PR department at a community college that launched the nation's first craft brewing and distilling program, and Amanda interviewed experts on the science behind making beer.
- In 2022, Amanda dove into food preservation by learning to ferment, dehydrate, and can food at home.
Experience
Amanda started out as a feature reporter for community newspapers, but over the past decade, she's written for numerous print and online outlets. While she never had a dedicated "beat" as a feature writer, she often interviews chefs and restaurateurs. When she isn't writing, she's most likely in the kitchen and over the past several years, Amanda has combined her two passions to write about food. Her articles have appeared in regional publications such as Feast Magazine, a food magazine based in St. Louis.
Education
Amanda studied journalism at Florida Gulf Coast University in Fort Myers, FL. and got her start as a feature reporter for a weekly newspaper. In 2019, Amanda continued her education with a certificate in Storytelling & Content Strategy from University of Washington in Seattle. This continuing education program is aimed at strengthening storytelling skills through incorporating classic storytelling elements, content strategy, and using data to tell a compelling story to the right audience.
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 Amanda Bretz
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Why it's important to use the freshest herbs you can find for incredible-tasting tabbouleh.
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This is the ultimate form of panache when it comes to popping a bottle open. Here's the perfect temperature you'll need when sabering champagne.
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If you've ever wondered what the initials in this sandwich stand for, there are a couple of theories for where the inspiration behind the name came from.
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The launching of his restaurant was a huge personal success for Gordon Ramsay, but not long after he opened, he also achieved this coveted recognition.
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You can use egg whites in scrambles or in a cocktail, but is putting them in a batch of mayo also a viable option?
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One way mixed drink enthusiasts have explored their creative side is through the use of farm fresh ingredients in cocktails, like this family-owned farm.
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Chunkier chicken stew makes for a hearty, delicious meal. Here's the key step for creating a thick, rich consistency.
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This particular scotch cocktail has a unique name and a somewhat glamorous origin story.
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To understand where Ina Garten got the moniker that eventually became more than just a name, it's important to know how she got her start in the food business.
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The next time you're making cheese balls, there's one tip you need to follow to ensure you end up with a smooth, creamy end product.
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Using a pressure canner for low-acid foods is the proper process, but you need to avoid one costly mistake when canning this way.
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Some good things take time, and that rings true for pressure-canned foods. Here's why you should allow them to cool slowly and naturally.
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The Tom Collins has stood the test of time. With its fruity flavor and kick of gin, it's a bar patron staple. Here is the legend behind the drink's origins.
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Believe it or not, there is an easy way to measure cooked pasta and all you have to do is use an everyday baking tool.
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Whatever the reason people gravitate to canning, it's something that requires you learn some methods and terms to ensure a safe and successful canning session.
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No matter how you use winter squash, there's one thing you need to remember to get the most longevity from these vegetables.
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While the appeal of meat and potatoes in the form of sausage and mashed potatoes is easy to understand, the odd-sounding moniker is a little more complex.
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As amazing as tacos are, the biggest drawback can happen when one falls apart while you're eating it. Here's how to keep your taco intact.
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Before you get too far into adding ingredients, it's a good idea to think about how those additions may impact the existing texture of your canned soup.
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Knowing that both are baked cheesy pasta, here are some ways that pasta al forno differs from lasagna.
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Plastic caps are used on jars and cans in the grocery store, but is it okay to use them when canning at home? Here's why you should reconsider them if you do.
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Instead of tossing wilted produce, there are a number of methods that you can use to revive it to something that resembles its former glory.
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There's a way to gauge the amount of pectin in fruit that calls for using something called the "bounce test." Here's how it works.
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Just like renting a bouncy castle for children's birthday parties, now adults have a similar way to get their party on.
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Home canning etiquette is not as widely known as other rules, like not chewing with your mouth open and not putting elbows on the dinner table.
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Although you may think you'll always know what's inside the jar by looking at it, you may not remember the date you canned the items.
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If you've continuously had a problem with the filling of your casserole turning out either mushy or undercooked, then try this method beforehand.