Claire Redden
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.
Stories By Claire Redden
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Not over-pressing your tofu is the secret to ensuring a soft, fluffy, egg-free scramble, but there are other ways to elevate your tofu scrambles, too.
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in case you wake up feeling picky one morning, it can come in handy to know that Starbucks breakfast sandwiches are customizable, but only to an extent.
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Compared to other oils that are sometimes used in baking, such as olive, sunflower, and even flax oil, coconut oil acts the most like butter because it's thick.
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Baked tofu adds a crispy texture and protein boost to your bowl. Plus, if you time it right, it shouldn't add any more than 15 minutes to your prep.
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While often used interchangeably, there are some key differences between black and pinto beans that make each one better for different purposes.
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John Karangis, Executive Chef and Vice President of Culinary Innovation at Shake Shack, is sharing what makes their plant-based burgers stand out from the rest.
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Tasting Table got the inside scoop on how Disney World creates its magnificent holiday gingerbread displays, plus firsthand tips and tricks you can use at home.
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Surprisingly, psychology has a lot to do with how we taste our food. Here's why the color of your mug makes a difference in how your coffee tastes.
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Every kind of bread is different, and so is each and every zodiac sign. Keep reading to find out which one your sign might be, and whether or not you agree.
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No-one likes having the contents of their breakfast burrito fall out all over their laps. Follow this tip for a perfect seal, plus some advice on rolling it up.
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Mushrooms are a healthy and delicious protein addition to many dishes, but avoiding a slimy texture is key. Luckily, there's a trick to remove excess water.
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Ordering wine at a restaurant can be daunting. The list can be long and information is often lacking. How do you pick the best one? Is ordering cheap a mistake?
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To pull off cauliflowers steaks, the trendy meat replacements need to be cut right, cooked right, and, perhaps most importantly, marinated right.
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If you have a surplus of canned vegetables in your pantry and are looking for a creative way to use them up, try turning them into easy meat-free burgers.
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Kimchi is a delicious fermented food, but sometimes seeing the evidence of its aging can be a tad off-putting. Here's how to handle those unsightly white spots.
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Instant ramen can sometimes be bland on its own, which is why Everything But The Bagel seasoning is the perfect addition for a garlicky upgrade.
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Tahini adds a nutty flavor twist and velvety texture to chocolate chip cookies, swirled brownies, and cake. So, who says it can't do the same for hot cocoa?
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Navigate the world of stuffed eggplants with the right pick - whether American, Italian, or graffiti. Learn expert tips for perfect stuffing every time.
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If you want to return your Starbucks order to the frothy, foamy glory it had when you ordered it, you're going to want to use a steamer wand.
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Tahini is a condiment that originates in the Middle East, and you've probably seen it drizzled over fresh falafel, blended into hummus, or used to make soup.
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Perhaps "the most Los Angeles thing you've ever heard," luxury couture brand Balenciaga has collaborated with the luxury SoCal grocer Erewhon.
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We all have our favorite cookie flavors, but what should be your favorite cookie according to your zodiac sign? There are some surprising and fun results.
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Like every pastry out there, every zodiac sign is incredibly unique - and no singular one is better than another. That's why each sign gets their own.
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Tis the season to retire your overnight oats and get back in the groove of warm oatmeal. Luckily, with this quick reheating tips, you can still meal prep.
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Mushrooms are having a moment in the culinary world, and chefs aren't just preparing more of them - they're also farming their own fungi. Here's why.
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Puerto Rico is known as the rum capital of the world, and its oldest rum, Ron del Barrilito, has French roots and a rich history worth exploring.
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Soup season is upon us, but rather than ask what soup we should eat, we ask: what soup are we? We've got the full soupy zodiac sign breakdown.