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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Ina Garten has let fans in on another one of her pearls of wisdom, and it speaks to the chef's broader dogmatic approach to cooking at large.
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Kimchi jjigae a classic Korean dish known for its savoriness and bursting of flavors. To take the flavors up a notch, make this one pork swap.
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When it comes to roasting fall fruits, apples are the go-to choice. But there are four others you should definitely try your hand at roasting this autumn.
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Unearthed that dusty old bottle of red wine but don't want it to go to waste? This post-Prohibition pointer is just what you need to revive that libation.
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Woks and skillets serve similar purpose and can be used for some of the same dishes, but there are differences that set them apart in key areas.
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Dry pot and hot pot sound similar and feature many of the same ingredients, but they should not be mistaken for the same dish. Here's how they differ.
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The best thing about a grilled cheese is how it serves as a blank canvas for whatever you're craving. This unexpected combo will be sure to delight.
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The open-faced motif allows foodies to get more creative with larger, toothier toppings that a regular grilled cheese sandwich is unable to accommodate.
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With holiday season approaching, chances are you'll have some leftover cranberry sauce in your fridge soon. Here are some clever ways to use it.
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Eating hot pot makes for an adventurous dining experience, but not when you've undercooked your beef. Here's how long you should cook your beef in the broth.
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A prominent confectionery company is finding itself in hot water after neglecting to declare a potential allergen on the packaging for one of its sweets.
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Pork chops make for a timeless dinner. While they're great pretty any way you prepare them, incorporating this sweet sauce takes them to the next level.
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Your French onion soup deserves a topping that packs satisfying flavor and texture. More importantly, you deserve it. That's where pork rinds come in.
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When it comes to pork belly cuts, bacon is by far the most well known. But what's the difference between classic bacon and the other pork belly cut, salt pork?
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Twice baked potatoes and potato skins are delightfully cheesy dishes that we adore, but there are some differences between the two starchy treats.
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No county fair or carnival is complete without the delicious smell of frying funnel cakes or elephant ears. But what's the difference between these two treats?
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Thai cuisine is full of delicious spicy, creamy, and herbal flavors. But when it comes to two popular Thai soups, tom yum and tom kha, what is the difference?
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Today, we're taking a cue from another fall-favorite sipper, the frozen pumpkin espresso martini, and turning the pumpkin pie martini into a frozen drink.
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Pot roast and beef stew have a lot in common, but these two dishes have their own distinctions. Let's take a look at the differences between the two.
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Sour cocktails are a tasty blend of sweet, tart, and boozy. So, what's the difference between two of the most popular sours, the Pisco Sour and the Stone Sour?
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You might see the Monte Cristo and croque madame appear on similar menus, but these two sandwiches are not the same. Here are the key differences.
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Sheet cakes are a great way to feed a crowd, but it can be easy to overshoot the amount you'll need. Keep this formula in mind to avoid leftovers.
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With one quick beer glass upgrade, pleasure-minded foodies can celebrate Oktoberfest in their own backyards all season long with their fall beer.
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When Alton Brown makes his take on beef Wellington, he swaps the beef for pork and stuffs the dish with a flavorful, unexpected filling at the center.
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Cinnamon has made headlines for an unsettling reason as of late: high lead content. Not all the options at the store are equal, however. Here's your best bet.
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Pull-apart monkey bread is the classic, comforting breakfast pastry or coffee snack that's super fun to eat and ready in less than 30 minutes.
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To elevate your next batch of potato salad with one ingredient swap, skip the mayo and stir in a mixture of two ingredients for a Thai-style twist.