Courtney Iseman
Expertise
Beverages, Food TV, Restaurants
- Courtney has been a journalist, blogger, and copywriter in the fields of food and drink, lifestyle, travel, music and entertainment, and fashion and home for 13 years.
- Her work has appeared in outlets such as Mashed, Food & Wine, Wine Enthusiast, Craft Beer & Brewing, Fodor's, and more.
- She is also a branding and copy consultant for food and drink, specializing in craft beer.
Experience
Courtney has worked as a journalist, copywriter, and consultant across fields including food and drink, travel, and lifestyle for over a decade. She is also a Cicerone Certified Beer Server, a craft beer consultant who writes a weekly beer and bar culture newsletter called "Hugging the Bar." Courtney has developed an expert understanding of what is most important to readers and consumers when it comes to products, services, and content. In addition to consulting and providing content for major brands and retailers, she has reported and written for outlets including HuffPost, Delish, Food52, and many more, as well as running a dining and shopping column for Racked NY and a brewery and distillery column for amNew York.
Education
Courtney has a B.A. in communications from Fordham University in Bronx, NY.
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 Courtney Iseman
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With nearly two dozen different candy bars, Cadbury produces a lot of delicious chocolate. But which one is the very best?
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Here's the scoop on the almost 150-year-old Mount Joy, Pennsylvania, restaurant where you can eat and drink almost four dozen feet below ground.
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In bottled and canned forms, there are plenty of flavors of Korean soju to choose from. You can upgrade the drink further with just two extra ingredients.
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Even when it's a day or so past its prime, this bread retains a nice softness and chew, and that porous consistency is perfect for bread pudding.
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If you're hosting a bourbon tasting finding the right snacks to serve is almost as important as grabbing the right bottles to taste.
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Air fryers make cooking more convenient in our busy lives. And there are always more dishes to air fry, such as this simple, fruity, expert-recommended snack.
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The immensely popular Double Decker Taco is returning to Taco Bell locations around the country this month, but you need to hurry or you'll miss it.
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An organized kitchen is a productive kitchen. Grab this handy item you've seen countless times in restaurants to up your storage game.
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Removing the label from food jars can be incredibly labor intensive, but not if you use this hack repurposing cooking oil.
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Casseroles are a weeknight staple because of how easy they are to freeze and reheat. But that's not to say there aren't some tips you should know.
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The low price of Olive Garden's Never Ending Pasta Bowl doesn't reflect how much work the meal actually is for your server. Consider this when tipping.
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From chocolate-covered pretzels to cheese bites, the snacks at Trader Joe's are undefeated. These particular nuts, though, are on a whole new level.
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Just like dairy milk, plant-based milk alternatives eventually go bad. They can be shelf stable when canned, but once opened, cans and cartons expire quickly.
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Halloumi develops a delicious texture and consistency when cooked on the grill, but you can achieve those same results in less time and with less hassle.
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Coleslaw is the ultimate summer side dish, but that doesn't mean you can't keep on enjoying it in the cooler months of fall and winter.
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When cooking with oil, it can be easy to under or overshoot the amount you actually need. Creating a spout, however, can solve this problem.
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There are many terms to keep in mind when ordering a martini, but none more important than wet and dry. How can you distinguish a wet martini from a dry one?
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To make the Korean dalgona candy made popular by Netflix's "Squid Game," you only need two ingredients, and they're both common pantry staples.
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The World's Fair has led to many timeless advancements over the years, including in the culinary world. While some stick around, this popular drink didn't.
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While not one of the oldest restaurant's in the country, Ohio's historic Olde Jaol restaurant does offer one of the most diverse eating experiences.
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Ono the surface, it may sound odd to put salt into something you're about to drink. But the seasoning can really open up flavors, like in a margarita.
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A margarita cocktail is good any time of year, but the basic version and the frozen version are both more associated with summer. It's time for a fall spin.
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If your homemade fruit salads typically contain the run-of-the-mill Cavendish bananas you find at the store, you've been missing out on the Lady Finger variety.
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It might be the superior version of a margarita, but the frozen margarita didn't come about until later on. The first was made in Texas in the 1930s
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Big Red is a beloved soda brand in various parts of the U.S., but it's especially popular in the South and even more so in Texas, where it originated.
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A frozen macaroni and cheese could be your dinnertime hero -- but, it could also ruin everyone's meal if it's subpar.
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Shepherd's pie is a classic cozy comfort dish once the weather starts to get chilly. Take things to the next level with a wine pairing.