Anabelle Doliner
School
Wesleyan University
Expertise
Food, Cooking, Lifestyle
- Anabelle is a Brooklyn-based writer with an interest in food, cooking, and pop culture.
- Most recently, she worked as a staff writer at Newsweek. There, she covered trending stories relating to social media, news, and lifestyle.
- She graduated from Wesleyan University in 2020 with a degree in English and American Studies.
Experience
Anabelle grew up in Los Angeles, California, where she was inspired at an early age by the city's enormous culinary diversity. At Wesleyan University, she discovered her love of writing — and saw a way to merge it with her passion for food. After graduating, Anabelle was hired as a staff writer at Newsweek, where she covered everything from viral videos and TikTok trends to bizarre crime and international news. An avid home baker, Anabelle also has professional experience as a barista and cheesemonger.
Education
In 2020, Anabelle graduated from Wesleyan University with a double major in English and American Studies. In both programs, she studied the ways in which social and political frameworks shape pop culture, art, and media.
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 Anabelle Doliner
-
There's one thing all canned beans have in common: the thick, goopy, and oftentimes very-salty liquid they come suspended in.
-
With every holiday comes a wave of seasonal and limited-edition treats to make the occasion extra sweet. But which holiday has the best candy of all?
-
Vegan fast food is having a moment, and consumers can't get enough. Just look at Burger King UK, which turned one location into a plant-based store for weeks.
-
The average consumer can't usually tell if their whiskey is fraudulent so researchers got to work developing a fast, reliable way to test for authenticity.
-
Smoothies are a prefect vessel for fruits and veggies, but there's one ingredient that can take them over the top and make them extra thick and fluffy.
-
When carrots become limp and rubbery you might think they're no good anymore. However, there's a simple trick that will make your carrots brand new again.
-
Grapes are an easy, sweet treat to keep around the house, but they don't have the longest shelf life. A few tricks can help you keep them fresher longer.
-
Eating more than the advised amount of tuna each week can result in increased exposure to mercury, a neurotoxin that can cause several negative symptoms.
-
Trader Joe's has released a new item just in time for Easter that will pair perfectly with everything from Peeps marshmallows to chocolate bunnies.
-
According to a new study published in "Science" magazine, some beef sold in the U.S. labeled "raised without antibiotics" may not actually be antibiotic-free.
-
You know McDonald's for its tasty burgers and iconic french fries, but what about home décor? The chain is selling rugs inspired by its chicken sandwiches.
-
The reason why you should never thaw chicken on the counter is the same as for other perishable food items: bacterial growth starts at a certain temperature.
-
If you want to keep your carrots fresh, there are two methods for doing so, and they are actually complete opposites of one another, though both use the fridge.
-
With this simple marinating hack, your eggs will gain an additional layer of flavor that is equal parts salty, savory, creamy, and complex.
-
You can rely on your sight, smell, and sense of touch to find signs your blue cheese has gone bad. You should also keep in mind that blue cheese can spoil fast.
-
Microwaves are handy, and our kitchens wouldn't be the same without them. But is it possible to use your microwave to cook main proteins, like chicken?
-
Charcuterie boards are expensive appetizers but while their price tag might give some pause, there is a reason for their relative high cost to other snacks.
-
Rather than having to cook a stinky piece of fish, there is actually a way to neutralize much of the unwanted smell. Unexpectedly, the method involves milk.
-
As tasty as they are, eating chicken dishes on repeat can quickly become monotonous. Luckily, there's a way to add some zip back into your chicken dinners.
-
Burger King is in hot water for allegedly exaggerating the size of its menu items in marketing images. Now the chain faces a class-action complaint. Here's why.
-
Fortunately, there are ways to prevent gluey mashed potatoes, but you need to do this before the potatoes reach this irreversible state.
-
If your green beans have developed a few brown spots, you may be wondering if they're still safe to eat. These brown spots are a sign but not one you may think.
-
While recipes vary as far as resting periods go, this process of letting cookie dough rest for a time does have its benefits when it comes to taste and texture.
-
If you're wondering if your eggplant has gone bad, there are a few key indicators that can help you decide; these involve sight, smell, and a density test.
-
It turns out one way many of us try to clean our pans may be helping to ruin them; fortunately, there's a simple solution to our cooking mistake.
-
Mushrooms can turn moldy if they're exposed to too much moisture or too much time has passed - and moldy mushrooms are a food you should steer clear of.
-
If you're wondering if broccoli has possibly gone bad, there are three things to check for that will tell you if the vegetable is indeed past its prime or not.