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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There are plenty of foods in the culinary world that are confused, including almond paste and marzipan. But what's the difference? Here's everything to know.
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If you're a home baker, you must be familiar with vanilla extract, but vanilla paste deserves a place in your pantry, too. But what's the difference?
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Tang yuan are full of flavor and Chinese culture. Here's how these rice balls house symbolism and various fillings.
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You can use many techniques to ensure that your cookies match your personal preferences. But here's an oven trick for crispy and chewy chocolate chip cookies.
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It's easy to assume movie theaters and popcorn have always had a relationship, so it may come as a surprise that early theaters were reluctant to sell popcorn.
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Honey hasn't always been available worldwide. In cultures without honey bees, humans invented other processes to incorporate sweetness into their diet.
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If you've wanted to eat like royalty, it may come at a surprisingly hefty price. Here's the most expensive slice of royal wedding cake auctioned off yet.
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"English muffins" were actually invented in America -- kind of. Here's the story of English muffins and how they compare to their true British counterpart.
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Salads don't have to be boring. Supercharge your greens by choosing a theme. Read on to find out why this tactic will make your next salad amazing.
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Scrambled eggs is first things that many people learn to make, but it's hard to perfect, and every chef has different — and sometimes contradictory — advice.
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Ada Coleman was an iconic female bartender who served some of the era's biggest celebrities, including one actor who inspired her to create the Hanky Panky.
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Is there really a difference between ham and pork when you gobble it down for the holidays? Here's the interesting truth behind these two.
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Reheating your cream-based pasta sauce may seem tricky, but it's surprisingly simple. Here's how you can keep it rich and flavorful.
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The thought of Irish coffee may bring back fond memories -- or make you sick to your stomach. Here are the reasons why the cocktail might have lost popularity.
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Swiss rolls, fruit, and delicious cream filling. Here's what you need to know about the Charlotte Royale cake and how to make your own version at home.
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Smoke has been used to cure and preserve meat since prehistoric times, but why does smoke help preserve food?
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Cheesemaking is a delicate process that produces many varieties of regionally attributed cheese. Here's the history of Cornish Yarg and its stinging nettles.
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Don't use bone broth to get rid of your vegetable scrap pile; it's not vegetable stock! Here's why you should keep it simple when it comes to bone broth.
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Terms used to reference different dishes and techniques in the culinary world can be confusing. Here is the difference between hors d'oeuvres and canapés.
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Lyonnaise potatoes have been part of French cuisine for over 150 years, but that hasn't stopped people from continuing to refine its techniques and ingredients.
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If you enjoy getting as authentic as you can in the kitchen and you love cooking Chinese dishes, we have some wok tips for you to consider before you shop.
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It's widely agreed upon that the soda jerks of yore invented the banana split. However, where that officially happened first is still being debated.
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This sweet treat from Thailand is not only pretty to look at but fun to eat. Get ready to sample a flavorful, colorful, and refreshing dessert.
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Every summer, people debate whether it's possible to fry an egg on the sidewalk, but can you cook food with the sun? Here's everything you need to know.
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Unlike most pastries made of choux, gougères are savory, not sweet. But despite cheese being an integral part of the pastry, you shouldn't add too much.
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Kimchi is a fermented dish made with napa cabbage and is a staple of Korean cuisine. However, how do you know if it has gone bad? Here's how to tell.
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Acidic foods with a pH below 4.6 are the safest to can, and tomatoes are good to go. But here's why you must consider acidity when preserving your tomatoes.