Autumn Swiers
School
Baldwin Wallace University, Bowling Green State University
Expertise
Craft Cocktails, Espresso Beverages, NYC Bars And Restaurants, ,
- Autumn has tended bar at numerous establishments spanning Cleveland, OH and Brooklyn, NY – from wood-paneled dives to $20+ per drink cocktail bars.
- She is a veteran barista with five years of field experience and Italian Espresso Certification (and a French Press, pour-over, and Bunn restaurant-grade coffee maker crammed into the kitchen of her apartment.)
- They have spent the past few years traversing NYC and (literally) tasting the marrow of the city's legendary food scene. (Lou Reed was right: There probably is a part of Heaven reserved for Brooklyn poets.)
Experience
Autumn has been writing for nearly a decade, covering topics from sustainability to Mahayana Buddhism and Shakespeare adaptations. She crafted cocktails at the renowned Bar Cento in Cleveland and aided in the establishment's comprehensive rebrand. They worked as a grant writer for various 501(c)(3) nonprofits focused on literacy and accessible, inclusive education in both Cleveland, Ohio and Brooklyn, New York. She joined Static Media full-time in 2022 as a News and Opinion Writer. Her work has been published in "The Mill" collegiate poetry journal. Their first book, "Panty Raid," was published in 2021, and their second book, "Lipstik Pie," was released in 2022, both of which are available via KDP. (A third book is on its way.)
Education
Autumn has a bachelor's degree in English and Communications from Baldwin Wallace University.
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 Autumn Swiers
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Putting sweet, tender pork and tart, crunchy apples together makes perfect sense from a culinary perspective - and it's been an iconic duo for a very long time.
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Quality can vary drastically from one steakhouse to the next, which is why it's so important to be aware of common steakhouse red flags while dining.
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Lobster rolls are very much a Northeastern thing, but only one restaurant can lay claim to inventing the iconic sandwich, and that's Perry's in Connecticut.
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Chick-fil-A's Little Blue Menu has taken inspiration from customers by turning pizza into a way to eat more chicken. Nugget topped pies are joining the menu.
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Texas funeral cake is a hearty dessert that comes together quickly to feed a crowd, which might partly explain why it's so commonly found at funerals.
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The shapes and sizes of glassware you choose can make a big difference in your cocktail-drinking experience - and some pairings can be an outright mistake.
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There was once a time when Red Lobster served hushpuppies instead of Cheddar Bay Biscuits. Seriously. Learn the origin story of the beloved side here.
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The fourth-generation family-owned Australian business has achieved global success for one simple reason: Its ginger beer is really that good.
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While marketing would have you believe that Foster's is practically synonymous with Australian beer, its Aussie roots are arguably planted in American soil.
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A Reddit post has people excited over the possibility of Starbucks releasing spicy Refresher Lemonades in the near future - but so far it's just speculation.
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Béarnaise sauce is commonly found in most steakhouses across the U.S. Find out how this traditional French sauce was created and how it got its name.
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Rich in flavor and endlessly creamy, Kewpie mayo is a Japanese staple. To make your own copycat version, MSG is an essential ingredient for getting extra umami.
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Cold duck is an elevated two-parter (not dissimilar to a highball) made from a combination of sparkling burgundy wine and champagne.
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Little Caesars pizza is getting littler, specifically with respect to a new offering called Crazy Puffs. The pocket-sized product is made for convenience.
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Alfred Hitchcock is a film icon known for his movies, but also for his love of food. His favorite steak came from an iconic Hollywood spot called Chasen's.
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Who made the first brownies? It seems like a simple question, but there is no simple answer to be given, as the origin of the classic dessert is quite murky.
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Modern humans aren't the only ones who enjoy a glass of beer. In fact, a recipe for the fermented grain beverage has been around for thousands of years.
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Potbelly decided to make some changes to its rewards program. Judging from recent sales figures, customers have rewarded the sandwich chain in response.
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When shopping for clams, freshness is obviously of the utmost importance. But how can you tell if live or pre-shucked clams are good or bad?
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Is there any more quintessential American dish than a burger and fries? Probably not. And like most American staples, it comes from an unexpected place.
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The possibilities are endless when it comes to liquor infusions. Add a new mix to your bourbon lineup by infusing the drink with vanilla bean.
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If you haven't tried lychee soda yet you're really missing out. The fizzy yet complex beverage is refreshing on its own or as a component in your next mocktail.
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Audrey Hepburn was an actress and humanitarian who loved simple pleasures. Not only did she love classic Italian food, but she also drank Scotch neat at night.
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While fans love the fruity and fizzy taste of Mtn Dew Baja Blast, many are likely hard-pressed to tell you what flavor it really is. We're here to help.
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While pepperoni on pizza is a favorite among Americans, it wasn't always that way. Join us as we explore the pairing of this cured meat with Italian pies.
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When looking back, the favorite foods of past presidents run the gamut - from chili to squirrel stew. JFK's favorite meal, however, paid tribute to his roots.
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Soaking porous wooden toothpicks in bourbon imbues them with a robust, mature flavor. Although it sounds like a luxury, you can create your own version at home.