Brianna Corley
School
Northwestern State University Of Louisiana, The New School
Expertise
Southern Food, Social Media Recipe Hacks, American Food History
- Brianna Corley has interviewed Vince Hayward, Camellia Beans' CEO and owner, for an article covering Louisiana Red Beans and Rice day.
- Her article "Why should you substitute breadcrumbs with instant mashed potatoes?" was recognized and promoted by Potatoes USA, a marketing group representing the nation's potato growers.
- Brianna has visited New Orleans' famous Cafe Du Monde, so rest assured, when she's writing about beignets, she knows what she's talking about.
Experience
Brianna has been writing articles since 2018. She was the Editor-in-Chief of her college paper, The Current Sauce, where she helped spearhead a primarily digital model of publication. She earned her first professional writing job at The HOTH before she finished university and worked as an editorial intern at the culture and literary magazine Deep South, where she wrote articles exploring Southern food's historical significance.
Education
Brianna has two bachelor's degrees from Northwestern State University of Louisiana in English and Communication. She is currently pursuing a Master of Fine Arts in Creative Writing at The New School.
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 Brianna Corley
-
If you're looking to beat out the current world's largest pecan pie record, here's the long list of ingredients you'd have to collect in order to outdo it.
-
Many cereals tout themselves as healthy alternatives to more sugary options. Learn about new FDA regulations that would majorly impact "healthy" cereals.
-
When baking pies for the holiday season, try this cookie-crust hack that will take your pies up another notch.
-
The elote is a reminder that delicious doesn't have to be complicated. We have a creamy substitution to try if you want to make these at home.
-
For Halloween, many wear costumes and collect candy door-to-door. But adults should be careful the next time they break into a bag of black licorice candy.
-
A peach lover on TikTok posted a peach-pitting hack that will allegedly help you pit this beloved fruit in half the time it takes to manually pit your peach.
-
When you decorate a cake with more than one color of buttercream frosting, you normally have to use different bowls to make each batch, but not with this hack.
-
Nigerian fried rice might share some similarities with the classic dish, but its authentic African spice blend and choice of meats make it a meal all its own.
-
Although any variety of asparagus that ends up on your plate will be good for your health, Jersey Giant may be considered more worthy of worship than others.
-
One of the best ways to make your foodie favorites taste even better is to coat them in chocolate. After all, chocolate is one of life's greatest pleasures.
-
Oftentimes seasonal workers will stop working for stores almost as quickly as they start, but grocery giant Kroger is focused on long-term employment this year.
-
We know that toast and biscuits just wouldn't taste the same without jelly, but when it comes to the world of pastries, jam rules. This tip will up your game.
-
Adding sweetness to certain savory foods always seems like a radical idea until you try it. Live on the edge and transform your next batch of pesto.
-
When baking muffins, you might think that bigger is better. Like, who doesn't want a huge muffin? But here's why you should be careful when measuring batter.
-
Brisket is a protein that may take a long time to cook but is definitely worth the wait. Here is how you know if your store-bought brisket has been frozen.
-
If you accidentally threw in a little more baking powder into your muffin mix than you intended, that doesn't necessarily mean your dish is unsalvageable.
-
Decadent, luscious chocolate bread pudding — even the name sounds heavenly. Use this top tip to get your next batch looking and tasting tip top.
-
Burger King is known for a lot of things from its signature Whopper to its iconic paper crowns. Now, the fast food giant is bringing back a beloved slogan.
-
Homemade buttercream is a real treat, and not terribly difficult to make. But one small detail, the butter, has to be just right or the recipe won't just work.
-
If you've only bought canning jars, canning lids, screw bands, and a jar lifter, you're still missing one important tool to properly put up your peaches.
-
If you want to elevate your stuffing with one simple ingredient swap, we suggest taking cooking notes from the folks below the Mason-Dixon Line.
-
Honey is downright miraculous in flavor, but also in the number of uses it has. Food preservation is one such use, and we let you know the ways you can do it.
-
Insomnia Cookies knows that candy is an essential part of spooky season and is now baking up a special batch of cookies for Halloween.
-
There's one iron-clad rule you need to know before you try to bake fruitcake at home.
-
Do you want to make a tart, but don't want to buy a tart pan? Don't worry! You don't actually need to have a special pan to make a tart.
-
Bakers have been faced with unprecedented tragedy in the wake of Hurricane Ian. Many are finding ways to move forward and support their communities.
-
Many Americans are turning to the keto diet to help make healthier food choices. For fans of peanut butter, though, is it included as being keto-friendly?