Carolyn Fortuna
Location
Fort Pierce, Florida
School
University Of Rhode Island, University Of Connecticut
Expertise
Vegetarianism, Food Television, Ecocriticism
- Carolyn stopped eating red meat when she was 20 years old, and she's cooked nearly every recipe in the Moosewood cookbook since.
- She's fascinated by how smart technology can enhance healthy diets, inspire plant based eating, build regional food systems, and alleviate food deserts.
- She's been interviewed on the We Earn Media podcast to help press agents meet the needs of online writers.
Experience
Carolyn has had two careers: one as a restaurant and bar manager, and the other as a writer and writing instructor. She applies her lifelong hunger for cookbooks, food magazines, food-themed novels, and behind-the-scenes restaurant feature articles into her writing, and she's published over 1000 articles for CleanTechnica. She's written about the language of menus, what plant based food execs want you to know, the foods that make college kids smile, alternative proteins, and a whole lot more. She's reviewed food books and taste-tested foods from vegan startups and imagined a menu of Tesla Giga Beer selections. Her affiliation with the Media Education Lab has included running three conferences and writing curricula.
Education
Carolyn has a PhD in education from the University of Rhode Island and bachelor's and master's degrees in writing from the University of Connecticut.
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 Carolyn Fortuna
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Eating pudding can inspire a smile on its own but if the texture is too bland, a sprinkle of toppings can infuse just the right final flourish.
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If you're looking for an alternative to the ultimate spud, you can't go wrong with the Barefoot Contessa's puree that combines two unexpected ingredients.
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We all have that trusty bottle of olive oil next to the stove. But next time, consider using a nuttier oil to add more depth and complexity to your dinner.
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Alternating textures lets you secure a base, like a vegetable puree, and connect it to the central layer, which is the bridge to your top and bottom layers.
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The infusions remain as core elements and a small amount of this sweet nectar transforms Rachael Ray's barbecue sauce into a palate-pleaser.
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Seafood dinner parties can be intimidating, especially formal ones. But fret not -- here is an explainer on the seafood fork and when to use it.
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This old-fashioned dessert is making a comeback. Not only does it feature delicious peaches, but its syrupy sauce is revealed like part of a magic trick.
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Many people love garlic and wish they could grow their own. With a simple technique, you can grow garlic in your home even when you don't have an outdoor space.
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Flay feels that "most cocktails today are cloyingly sweet." Cocktails should celebrate the individuality of a spirit and its complementary ingredients.
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Thomas Keller, who has won more Michelin stars than any chef in America, has an unexpected ingredient swap that makes his tart crust remarkable.
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Simple syrup has a decent shelf life, but a batch doesn't last forever. Instead, consider flipping the script and add a splash of alcohol for preservation.
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Why do some recipes for tuna tartare seem so much more piquant and nuanced than others? The secret is in the type of soy sauce that you use.
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Should you choose fresh or frozen strawberries as the base of your strawberry daiquiri? Frozen strawberries are the way to go in more ways than one.
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Even though Anthony Bourdain would try most things once, he still had his limits. The chef would always decline tequila shots after a night of drinking.
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If you the love saltiness and crunch of chips, you're going to love the flavor result when you add them to your favorite potato salad recipe.
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Adrienne Cheatham gave an exclusive interview to Tasting Table, where she offered simple tips for perfecting your next meal of salmon croquettes.
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Veggie burgers are even more flavorful and delicious when they're wedged between salt-baked sweet potatoes, instead of ordinary and bland bread buns.
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If you want to make an easy and flavorful vegetarian soup that will take half the time, try using shelling beans instead of the canned versions.
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Owning an Instant Pot opens the possibilities of all types of new recipes. Knowing when to use the Quick release can ensure you food is cooked to perfection.