Arianna Endicott
Location
Detroit, Michigan
School
Wayne State University
Expertise
Vegetarian Recipes, Comfort Foods, Baking
- Arianna has been a vegetarian for over a decade, and loves experimenting in the kitchen — especially when it comes to cooking up comfort foods.
- She has previously covered bakery and restaurant openings for Bakehouse46, Crumbl Cookies, and Shake Shack in her hometown of Detroit.
- Baking is her go-to method of stress relief, and she loves sharing homemade treats with her friends and family.
Experience
Arianna is a freelance writer based in Detroit, Michigan. She found her love of journalism in high school, where she was Editor in Chief of The Generator student newspaper, as well as Assistant Editor of The Executive yearbook, which earned her a MIPA Honorable Mention Award in Feature Writing. She studied journalism at Wayne State University, where she wrote for The South End and received numerous journalism-related scholarships from the department. She interned with SEEN Magazine, where her writing was published in both the print magazine and on the publication's website. She has previously written for Blissmark, ToughJobs, and Daily Meal's sister site, Tasting Table.
Education
Arianna received her Bachelor of Arts in print and online journalism from Wayne State University in 2020.
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 Arianna Endicott
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Coffee mate was introduced to the world in 1961, and 60 years later, it's still one of the most easily recognized brands on grocery store shelves.
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JUST Egg has made waves in the culinary world with its plant-based, liquid eggs. As actual egg prices soar, an opportunity for the company has emerged.
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Starburst are pretty ubiquitous across the US. You can get them in most grocery or convenience stores. But in Australia, they're becoming hard to come by.
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Cookies are a favorite treat of people everywhere, but baking them requires some finesse. Here's why you should let your baking sheets cool between batches
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Recently, consumers have been feeling the pinch of inflation while grocery shopping or going out to eat. Here is why food inflation may be around longer.
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One of the Whole Foods co-founders is opening his own vegetarian restaurant chain, along with a slew of wellness centers.
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Salt & Straw is known for unusual flavors like Honey Lavender and Arbequina Olive Oil. But their latest additions may be even more unexpected.
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Starbucks has been the topic of many articles relating to its treatment of unionized workers. Now an employee has quit due to communication about her dog.
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France is experiencing a drought that is impacting many agricultural industries throughout the country. Here is why the drought is a win for its salt industry.
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Here's how Trader Joe's tequila stacks up against Costco's Kirkland bargain brand.
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There are a few things you should never put down the garbage disposal, including eggs, pasta, potato peels, and more. But why?
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Chicken is a lean and delicious meat option for many dishes. But this begs the question: Is there a nutritional difference between white meat and dark meat?
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If you are cooking for a crowd or making a large batch for breakfast, it may not be easy to keep every slice oven-fresh. Luckily, Alton Brown has a trick.
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A total of 626 survey respondents voted for their favorite variety of red wine and the results show that one specific type was favored above all the others.
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Mimic Seafood is taking on the fishing industry with its plant-based seafood products. Here's what you need to know about their groundbreaking vegan sushi.
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With such a wide variety of different diets, it can be difficult to know what you should — or shouldn't — be eating for the best health possible.
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Bagels are a delicious and sometimes quick breakfast to kickstart a day. If you choose to toast, does it matter which you you put your bagel in the toaster?
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The next time you want to enhance the breakfast sandwich experience, there is one simple trick you can try. After all, breakfast is the most important meal.
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Not all pasta is created equally — some colored pasta may taste different. Here's how different pastas get their unique colors.
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Many different companies are having to increase the prices on chocolate products due to current world conditions. This is how the hike may help farmers.
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Starbucks Korea is trying to make up for handing out potentially dangerous bags to customers as part of their recent summer giveaway.
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When making a gluten-free pasta dish for dinner, Alex Guarnaschelli has one simple addition that she uses to enhance her food.
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When baking a quiche at home, it can be tempting to dig right in once the quiche is out of the oven. But it is important to let it cool.
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The new coffee-flavored ice cream is coated in a specialty ganache.
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The World Health Organization recommends that people should consume at least 3,510 mg of potassium daily. Recently published research offers support for this.
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From restaurant to home kitchens, risotto is one of the most beloved dishes in all of Italian cuisine. Soon, its pricing and availability might change.
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Hard seltzers were once the drink of the summer — the bubbly, refreshing alcoholic beverages were perfect to sip on summer nights. That's starting to change.