Cassie Womack
Expertise
Baking, Cocktails, Food Anthropology
- Cassie enjoys crafting elaborate cocktails for friends and family, whether she's mixing creative concoctions or perfecting old standards.
- An experienced baker, she's down to tackle any project, from vegan croissants to tiramisu.
- Growing up, Cassie volunteered at a local county fair, where she helped judge canning and baked goods.
Experience
Cassie learned to cook by shadowing her mother and grandmother in the kitchen. After graduating college, she began her writing career as a copywriter for a cookware company. There, she wrote blog posts, how-tos, and chef profiles — and realized her affinity for food writing. She's gone on to pursue a career as a freelance food writer and corporate copywriter. Cassie keeps her refrigerator's dedicated "butter drawer" fully stocked with a wide selection, ready to be turned into an emergency batch of cookies or gougeres at a moment's notice.
Education
Cassie graduated from Knox College in 2019, where she majored in Creative Writing and minored in Anthropology. During her time at Knox, she wrote for the college's newspaper and literary magazine.
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 Cassie Womack
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By itself, an Arnold Palmer combines lemonade and iced tea. Why not add an extra kick of mint to the mix? Especially when we've made it easy for you.
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It bears little resemblance to what's found in China, but there's a reason for that. In both cases, Chinese immigrants were forced to adapt to regional tastes.
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Getting the most fat out of your bacon-- and therefore the most fat for cooking later -- is as simple as rendering it low and slow.
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What makes these special Japanese grapes -- named in honor of Mt. Fuji -- so delicious? Everything about them is done with care.
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Oven hot spots don't have to be a headache. Use them to your advantage with this simple trick.
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Oranges aren't always orange - sometimes the peels are green! Here's how you can determine if your oranges have been artificially dyed or if they're natural.
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In 2009, a panel of judges ruled that Stinking Bishop, a washed-rind cheese made by cheesemakers Charles Martell & Son, was the smelliest cheese in England.
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The mild flavor of the dough of blondies lets add-ins shine, making the brownie-adjacent dessert the perfect vehicle for creativity and experimentation.
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A pineapple design tops Antigua and Barbuda's coat of arms, and the fruit lends its name to restaurants, resorts, and attractions across the country.
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When people had more time for baking delicate cakes, one inventor tired of seeing them ripped to shreds with knives, so he crafted a tool that made it a breeze.
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Chick-fil-A is booming in the United States. Now, despite past struggles to expand abroad, it wants to spread its wings overseas with the help of $1 billion.
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Thick, rich, and typically covered with a top crust, Easter pizza looks nothing like the pizzas most Americans are used to.
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As Easter approaches, it may be time to consider freeze-drying the candy. Not because it preserves them well, though it does, but because of its neat effects.
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Potato gnocchi is so popular that many people consider potatoes to be an integral ingredient, but they're not. Several other delicious varieties exist.
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Tucked away in a town an hour and a half from Green Bay, Wisconsin is a restaurant that pairs its classic American and Italian fare with high art.
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Creamed honey has never really caught on, but it actually works better than regular honey depending on the occasion.
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If you've ever tried to make marzipan, almond flour, or cook biscotti, you've likely encountered blanched almonds. They make for aesthetically pleasing dishes.
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Celebrity chef Robert Irvine took to social media to share how he and his wife Gail Kim split the cooking duties on game day. See what apps they whip up.
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Longan fruit often plays second fiddle to the sweeter lychee. But longan fruits have plenty of benefits, making them a food worth trying. Learn about longans.
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Some love them; some liken them to chalk -- but whatever your stance, conversation hearts are a Valentine's Day classic. Here's how they (might've) came to be.
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Palmiers are flaky, flavorful creations with a somewhat uncertain origin. Learn how to make palmiers and what makes palmiers different from other cookies.
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While ulu knives are often used for cutting fish, they're remarkably versatile tools that serve an important role in Inuit culture historically and today.
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Thanks to TikToker Justin McElroy, the Appalachian dessert, Ritz tort, has garnered internet fame. Here's how he's using it to "preserve Appalachian history."
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Fiteer was originally offered to the gods; now, it's a favorite among commoners. Here's why the pastry has had so much staying power throughout history.
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The crioche has taken culinary treats to the next level with its interesting origins and recipe. Here's what makes this hybrid pastry unique from others.
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All over the world, different cuisines have their own take on this dish. Here's what you need to know about the humble dish you can make with stale bread.
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To understand the distinctions between tortes and tarts, it's helpful to have a little background information on their ingredients and cultural histories.