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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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.
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To take your dressing game to the next level, add blue cheese crumbles to bottled French dressing for an easy upgrade of punchy flavor.
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You can upgrade your matcha for fall by adding chai to the latte. Mixing chai spices to hot or cold matcha drinks makes them even cozier for the season.
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White tea shots and green tea shots have a lot in common, starting with the fact that neither of them contain actual tea. Here's how they differ.
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Do you call it stuffing or dressing? There are differences between the two, but the answer might come down to where in the United States you live.
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When cooler autumnal days start to roll around, foodies start looking for ways to incorporate maple syrup into their diets. Enter, the maple Mai Tai.
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Ina Garten specializes in finding ways to simplify recipes, and her take on homemade posole is one you definitely want to try out at home.
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If you fall into the camp of at-home instant coffee fan, there's a simple way to upgrade your quick cuppa.
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If you're ready to take your favorite cake recipe up a notch, try replacing the standard liquid additions with some cookie milk for more intense flavor.
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Red Lobster has seen a long stretch of dark days, but there may finally be a light at the end of the tunnel. A court approved its bankruptcy plans for a sale.
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Upping your at-home coffee game requires quite a bit of finesse, but you can prove your prowess worthy by avoiding this one crucial mistake.
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There's no flavor that will transport you to the island of Cuba quite like mojo. The spicy and acidic concoction makes for a delicious steak marinade.