School
The University Of Illinois At Chicago
Expertise
Sustainable Foods, Vegan Recipes And Restaurants, Middle-Eastern And North African Cuisine
- Claire is always in the kitchen experimenting with new ingredients and alternatives — but that doesn't mean you won't find a stash of vegan chicken nuggets in her freezer.
- As a writer at Guerrero Media, Claire has amplified the voices of the food industry's most forward-thinking leaders, including Impossible Food CIO Kate Aydin.
- With food being her preferred mode of cultural exploration, Claire writes articles that celebrate her North African roots.
Experience
After graduating from The University of Illinois at Chicago in 2020, Claire has forged a freelance writing career that is continuously evolving along with her. In her early work as a journalist for the French magazine Toute La Culture and her role editing digital travel guides at Thalby, Claire discovered the global impacts of the food industry — both positive and negative. Those experiences are what have shaped Claire's vision of food, which is reflected in her writing for Guerrero Media and Tasting Table today. The topics in her current work range from profiles on women building sustainable food technologies and improving the lives of farm workers to informative pieces on sustainable and culturally significant foods. Her resulting connection with social causes like the James Beard Foundation, and personal recognition from PETA, are what drive her to dive deeper into the personal and political impact food can have.
Education
While pursuing her Bachelor of Communication at The University of Illinois at Chicago, Claire followed her curiosity for journalism as a blogger and radio host at UIC Radio. It was that experience that landed her an internship abroad, and while studying in Paris, Claire had the opportunity to intern for the French magazine Toute La Culture.
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.
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Restaurants
By Claire Redden
Combining soft baked pretzels with cheesy pepperoni pizza, Little Caesars' beloved Pretzel Crust Pizza is set to return soon. Here's what you need to know.
By Claire Redden
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Restaurants
By Claire Redden
While you might already know that Texas Roadhouse isn't the best option for lactose intolerant diners, one item in particular could still surprise you.
By Claire Redden
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Aquavit, the botanically-flavored Scandinavian liquor, can take a bit of getting used to. We checked in with an expert to find out the right way to drink it.
By Claire Redden
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With all eyes on sustainability, companies like Nespresso make efforts to produce coffee ethically - ultimately landing in this South American nation.
By Claire Redden
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One fun thing about shopping at Trader Joe's is finding out where the products come from. Today we try to reveal the source of its fresh baked bread.
By Claire Redden
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Coffee Joulies made a splash on Shark Tank with their heat-regulating coffee stones. Here’s what happened to the company after they appeared on the show.
By Claire Redden
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Restaurants
By Claire Redden
Wondering which coffee chain does matcha better? This breakdown of Starbucks vs. Dunkin' compares several important factors to help you decide.
By Claire Redden
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Making pizza at home is a really fun cooking project. Getting the dough right can be a little tricky, here's what to do if it won't stretch.
By Claire Redden
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When making wheat-based pasta, it's common to add some salt to the water. But do you do the same when cooking rice noodles? Here's what an expert says.
By Claire Redden
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Ben and Jerry's was one of the first corporations to proudly take political stances. After a clash with its parent company, are those days over?
By Claire Redden
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If you've been paying attention to the news or media lately, you may have heard about some restaurants "RFK-ing" their French fries. Here's what that means.
By Claire Redden
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There's nothing like a strong cup of coffee to get your day off to a great start. This brew is the boldest and most flavorful one Dunkin' offers.
By Claire Redden
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Trader Joe's knows good snacks, and seasonals are their specialty so when it's time for their marshmallows, make sure you stock up.
By Claire Redden
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Costco has a wide range of Kirkland Signature coffees, each adorned with different sustainability labels. But what exactly do these labels mean?
By Claire Redden
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Starbucks is known for ensuring customer satisfaction. But is there ever a time when a barista will refuse to remake a drink? Here's what you need to know.
By Claire Redden
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Electric milk frothers are a dream come true when making barista-style coffees at home, just avoid doing this one thing with them to keep them in tip-top shape.
By Claire Redden
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If you want a refreshing, flavorful, caffeine-free iced Americano, not just any decaf Nespresso pod will do. Here are the absolute best pods for the job.
By Claire Redden
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Single-serve coffee brewing is more popular than ever, and Keurig and Nespresso are the dominant names in the game, but which one is better for the environment?
By Claire Redden
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It's not always easy to find vegan chocolate bars, but we ranked a selection and found one that came out easily on top, with several reasons to recommend it.
By Claire Redden
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Ideally, sorbet should leave you looking forward to the next bite, not wondering if you took a bite out of a highlighter. Unfortunately, this item isn't ideal.
By Claire Redden
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If you're looking for convenient vegetarian foods other than fish sandwiches this Lent, check out this list of nine great meat-free fast food options.
By Claire Redden
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You might have noticed while perusing for a new machine that Nespresso has an extensive lineup of non-Nespresso products -- but how do they differ?
By Claire Redden
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Instant coffee often lives up to its name by making people feel immediate regret when they drink it. However, we found a delicious exception to the rule.
By Claire Redden
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The flavor possibilities are practically endless when it comes to Starbucks Refreshers, but the best one on the menu also happens to be the prettiest.
By Claire Redden
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The world's biggest fast food chain isn't McDonald's or Starbucks. In fact, the chain with the most stores worldwide doesn't have a single U.S. location.
By Claire Redden
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Ever noticed how Trader Joe's is mysteriously missing from Instacart and more? Turns out there's a reason for the store's absence on the apps.
By Claire Redden
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GT's Synergy kombucha line offers a variety of unique flavors. If you want to sample the absolute best of the bunch, reach for this fruit flavor.
By Claire Redden
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