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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As glorious as pot roast can be, the leftovers can be quite overwhelming. Luckily, that meat can be used to make a beyond delicious sandwich.
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With hundreds of spirits competing and experienced judges making the decisions, the winners of the New Orleans Spirits Competition shine brightly.
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Enhance your mac and cheese with ranch seasoning for a next-level flavor experience. Surprise your guests with a classic favorite elevated by a burst of flavor.
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If you find that your tried and true tomato toast is getting a little boring, spice it up (or should we say, season it up) with a pinch of MSG.
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Though many people may assume granola and muesli are the same thing, there are actually some key differences between them. Here's what you need to know.
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Dill lovers know all too well that this delicate herb tends to spoil before it can be fully used. Instead of tossing it, try turning it into vinegar.
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Ah, the perfect summer bite. Could be a fresh apple, could be a juicy burger fresh off the grill. Do yourself a favor: marry the two and thank us later.
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If you love your margaritas but want to switch up your standard recipe for one of the frozen kind, look no further than frozen lemonade concentrate.
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Using a miso paste marinade is an easy way to add umami flavor to your steaks. Experiment with different umami ingredients to elevate the steak's bold taste.
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These days, sweet, tart lemonade is deeply ingrained in American culture. But, believe it or not, the drink's U.S. popularity started in the Prohibition Era.
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Once you add a Dutch oven to your kitchen's arsenal you wonder how you lived without one. Here's a crucial tip you need every time you use it.
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If you need a Kit Kat bar in a pinch, or just don't want to foot the high cost for one, you can make the chocolate candy at home with just two ingredients.
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Virginia Woolf had a way with words and a love of food. Her favorite dish, the French classic boeuf en daube, was a central plot point to one of her novels.
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Preparing lamb - and any meat for that matter - is an incredibly nuanced process. That's why skipping this step can spell doom for your lamb-making efforts.
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If we may, we'd like to suggest an addition to the classic lobster roll. Dijon mustard is the French ingredient that instantly lends a savory twist to any dish.
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Fans can add flavor shots or swirls to their Dunkin' iced coffee or any beverage order, customizing drinks to fit their unique preferences.
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Brisket and corned beef brisket look similar and are often used in the same ways. So, what exactly is the difference between these popular two meats?
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Iced herbal tea is all about those nuanced flavors, which can range from floral to vegetal to herbaceous. That's why you want to nail this key preparation step.
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Step aside, mudslide. Believe it or not, the original spiked ice cream treat was none other than the good old-fashioned vanilla milkshake (gasp).
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Italian dictator Benito Mussolini probably won't be most remembered for what he ate. However, once you know his favorite food, it might be hard to forget.
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Swedish dishcloths have an impressive number of excellent green credentials. We dive into why they're the best thing to hit kitchens since Swedish meatballs.
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A childhood classic like a red, white, and blue Bomb Pop might not seem like a natural pairing for fancy Champagne, but give it a try, and you'll be won over.
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Using the right type of clams for the job is crucial to a delicious bowlful of homemade chowder, and this dish calls for the biggest options out there.
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If you are getting bored with your standard steak and eggs breakfast, grab a bagel and turn this morning classic into a sandwich.
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Selecting the right butter when basting a delicious steak can make or break the flavor. Here's why you actually don't want to use salted butter.
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To find out if your dry-aged steak is getting old in a good way or actually spoiled, learn about sensory cues that can tell you if you've done it right.
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You don't need single use tea bags or messy strainers to brew the perfect cup of loose-leaf tea - you can use your French press for the best results.