Cara O'Bleness
Location
Metro Detroit, Michigan
School
Michigan State University
Expertise
Lifestyle, Health & Wellness, Small Business & Entrepreneurship
- Cara O'Bleness is a passionate writer and editor with more than 10 years of experience in print and online media. Her content expertise spans a number of verticals, including lifestyle, health and wellness, and small business and entrepreneurship.
- Though she loves to cook and bake, Cara swears she could eat pasta for every meal and never get bored. In her free time, you'll often find her trying out new recipes and looking for the best way to sneak veggies into every meal (including dessert!).
- Cara is a graduate of Michigan State University's School of Journalism, where she was a staff writer, managing editor, and blog editor for Spartanedge.com, an alternative multimedia publication.
Experience
Cara has always loved the written word. As a child, her favorite books were read aloud to her so frequently that she could recite them back to herself before she even knew how to read. Cara has been devoted to reading and writing ever since. She loves storytelling and believes that words have the power to change the world. Throughout her career, Cara has covered lifestyle, health and wellness, and small business content as both a writer and editor, and her work has been published in both print and online publications, including Hour Detroit and StartupNation. In her spare time, she enjoys reading, spending time with her family, and making her way through Michigan's many microbreweries.
Education
Cara is a Michigan State University alumna, where she received her Bachelor of Arts in Journalism with a specialization in visual communication.
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 Cara O'Bleness
-
Sometimes, microwaves seem too good to be true — food cooked in just minutes? Is there a catch? Here's how microwaves impact your food's nutrition.
-
Ina Garten's baked shrimp scampi recipe is easy to prepare but looks like you put in tons of effort, thanks to its beautiful presentation.
-
Even though there are only three ingredients required to make pommes Anna, quality matters, including the type of potato you use. Here's what you need to know.
-
Chef and television personality Alton Brown has perhaps the quickest hack up his sleeve for peeled garlic in seconds — no extra kitchen tools required.
-
Gordon Ramsay's restaurants can be found across the globe, but he is currently gearing up to open his newest venture, Ramsay's Kitchen, on the Las Vegas Strip.
-
When it comes to buying fresh beets at your local farmers market or the grocery store, here's what you should look for.
-
If you've never stopped to consider how leafy greens and herbs like parsley can factor into the keto diet, here's why you should.
-
Dodo is a traditional Nigerian dish made of plantains that are fried to bring out their sweet notes and are typically served as a breakfast dish.
-
The Guild of Fine Foods recently held the 34th World Cheese Awards competition. Get the inside scoop on why this Swiss Gruyére took the gold.
-
If you're looking to get creative in the kitchen, mushroom bhaji is a traditional Indian dish that's perfect for cozying up on a cold night.
-
While you can eat certain varieties of white pumpkins, you may be curious about what the real difference is between the orange and white varieties, if anything.
-
The one step toward making perfectly moist banana bread is easy and expensive. Here's the creamy, yummy addition you'll have to try.
-
Perhaps you've made a zucchini dish only to have it come out of the oven a soggy mess. The good news is, there's a quick fix to avoid this cooking faux pas.
-
One retired pint, and admittedly one of the weirdest Ben & Jerry's flavors ever invented, incorporated pear with a few unexpected additions.
-
While sourdough often gets a reputation for being the healthiest bread, there's another type that reigns supreme when it comes to protein content.
-
We asked 588 of our readers living in the U.S. what the absolute worst dining rule to break is. Here's what they had to say were the worst faux pas offenders.
-
Up until the 17th century, most carrots were actually purple and not orange. Here's why.
-
Tasting Table has surveyed readers and we've found the best bottled steak sauce for your dinner.
-
Apricots are in their prime from early spring to late summer, but in the US you can find them in the grocery store year-round. Here's how to pick a good one.
-
When you opt to store your assembled, uncooked lasagna for an easy dinner down the line, the type of noodles you use can make or break your dish. Here's why.
-
Apples and eggs have more in common than you think. Here's why you should treat them equally for optimum freshness and quality.
-
Here's how food maven and home cook extraordinaire Ina Garten upgrades her beloved whiskey sour cocktail.
-
Once you get the basics down of making this dish, there's a simple ingredient that you can add to your polenta to make it incredibly rich and satisfying.
-
While we typically expect the inner flesh of ginger to be yellow, you may have cut into a ginger root to find a blue-ish ring around the outer edge.
-
Whether you're an expert baker or not, you can also use a few easy tips and tricks to tell when your pie is done baking to avoid overcooking it.
-
It's important to keep in mind that while your standard olive oil is shelf-stable, infused olive oil should never be kept on your pantry shelf.
-
A go-to breakfast and brunch staple, pancakes are an incredibly versatile option for starting the day. Here's how to win every time when making them.