Carissa Chesanek
Location
New York, New York
Expertise
Food And Drink, Dining, Books
- Carissa is a writer with years of experience, writing for publications like Gayot, Dining Out, Forbes Travel Guide, and more.
- During her time as a Digital Content Producer with the Food Network, Carissa helped create and maintain the recipe and cooking class subscription app, Food Network Kitchen, dedicated to at-home cooks.
- While living in Miami, Carissa was the local editor for Zagat for two years where she started the Miami edition from the ground up.
Experience
Carissa Chesanek has worked as a food writer for many years, writing for publications that include Gayot, Dining Out, Miami Herald, Forbes Travel Guide, and Zagat. She has touched on everything from uncovering the best strip club food to mastering the best cocktails in a crockpot. While serving as a digital producer for the Food Network, she also wrote for the Food Network Dish blog on topics that included celebrity chef recipes and must-try at-home meals. In the past, she has worked one-on-one with many chefs in the kitchen and helped judged multiple food contests.
Education
Carissa has a bachelor's from Central Connecticut State University and a master's of fine arts from 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 Carissa Chesanek
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A lot of new wine was released this year, especially chardonnay. Here were the best budget chardonnays released in 2022, so that you know what to try.
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While smoky bourbon makes for a killer cocktail, this complex liquor is great beyond just drinks. Interested? Read our guide to find out how.
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We have compiled a helpful list to ensure no issues arise when using your dishwasher and you simply enjoy sparkling clean dishes instead. Here are our tips.
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Claire Saffitz wanted to take the fear out of baking deserts, that's why she wrote her new cookbook using a more simple approach to creating confections.
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Chef and dessert cookbook author Claire Saffitz loves the autumn-inspired flavors used in fall baking, but she is skeptical of one popular fall dessert.
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Dessert influencer and cookbook author Claire Saffitz explained why baking doesn't actually require expensive equipment such as stand mixers.
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Baker extraordinaire Claire Saffitz discussed her newest cookbook, her top tips for some classic desserts, and more in an exclusive interview.
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Richard Blais shared a sneak peek at his newest restaurant, California English, including what kind of food and atmosphere diners can expect.
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Grilling expert Richard Blais explains which cooking methods he combines to get a cooking style he calls "grill fusion."
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Adorn your Thanksgiving table with a sous vide turkey. This water bath cooking method produces tender, juicy meat, and you just need a few tips to pull it off.
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Chef Richard Blais discussed his new restaurant, his interesting food fusions, Season 2 of "Next Level Chef," why he loves certain styles of chili, and more.
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Poaching eggs at home can seem like a daunting task, but by avoiding these mistakes you'll end up with the perfect whites and creamy yolks of your dreams.
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Tomato sauce is a common pantry staple because it can be used for a variety of dishes. However, if you happen to run out, we recommend these substitutes.
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Marc Forgione explained how he creates the unique Italian-style dishes that are featured on his New York restaurant menus.
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Chef Marc Forgione discussed the challenges of taking over a restaurant space and shared how his new place, One Fifth, has been received by New York patrons.
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Marc Forgione, winner of "The Next Iron Chef," talks about his new restaurant, One Fifth; combining Italian and New York City culture; and cooking with his son.
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We sure do love a good french fry. We've rounded up a few easy tricks you can use to take your frozen fries from decent to downright fantastic.
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Ketchup is an everyday staple in the kitchen. But what happens when you don't have any on hand? Explore the best substitutes for ketchup to use in any dish.
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While Sprite is great on its own, it also goes well with plenty of other drinks. Ranked from worst to best, here are the best drinks to mix with Sprite.
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Freezing food for storage can be time-consuming — especially if incorrectly executed. Here are some mistakes to avoid when dealing with freeze-preserving food.
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While using a slow cooker to prepare dinner is pretty easy, there are certainly some mistakes you should avoid. Here are some of the biggest ones.
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Tongs are an essential tool in and around the kitchen. From bottle opening to meat flipping, there are several ways to maximize your grip and lift potential.
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It's one thing to buy a frozen pizza or have delivery on speed dial; it's quite another to craft one from scratch. To master this art, read on.
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Think your pizza cutter has only one use? Guess again! Hack your way into clean and even slices (without tearing apart your food) with these pizza cutter uses.
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While we appreciate a warm, straight-from-the-oven muffin, these tins are made for much more than we give them credit for. Time to see what a muffin tin can do.
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Legally a Dark 'n' Stormy is made with Gosling's Black Seal. So, expert Jahdé Marley reveals the 10 best rums to replicate a drink just like the real thing.
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For those following a low-carb diet, fast-food restaurants can have some surprisingly great options. Curious? Read on to learn what to order.