CC Gourdeau
Expertise
AOP Cheeses From Normandy, Hot Pot Dipping Sauces, Taiwanese Street Food
- CC is the former editor of The Slow Scroll, a biweekly newsletter about how the digital age impacts our health, happiness, creativity, and spirit.
- CC is the author of the non-fiction book, "A Little Bit of Lucid Dreaming," published by Sterling Publishing.
- They are in the midst of mapping out the Normandy region for a travel guide on where to get the best cheese, calvados, and cider.
Experience
CC has been freelance writing for over a decade. Their career began at DailyCandy, where they covered topics such as stinky tofu, the pitfalls of globalization, Taipei food highlights, McDonald's in France, and more. In the years since then, CC's portfolio has expanded considerably. They have also contributed to Whetstone Magazine, Gourmet Live, Fathom, Paste Magazine, Pit Magazine, and more.
Education
CC studied anthropology at Barnard College, which gave them a unique lens of cultural relativity through which to look at the world we live in and the foods we eat. They've also studied abroad at Peking University in Beijing, Reid Hall in Paris, and have also completed a two-week intensive clown course at Ecole Philippe Gaulier in Etampes, France.
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 CC Gourdeau
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Some may have had the unfortunate experience of being served soggy coleslaw, and maybe wary of this side. But there is a way to prevent such an outcome.
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Like any other specialized world, the restaurant industry has its own unique jargon and language. Here are the secret codes wait staff use for important guests.
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For some dishes you absolutely want a nut that will add crunch, but when simmering the flavorful fats into soup, a velvety texture works even better.
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Cook like a pro in any location with a portable induction cooktop. Efficient, safe, and handy, it's a must-have tool for foodies and outdoor enthusiasts alike.
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You can use a crab cracker to free the meat, but there is an easier hack to seamlessly remove the crab meat from the legs without using your grip force.
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What is the Sansho peppercorn and how can you use it in your cooking to deliver a citrusy, sharp kick to the palate? This Japanese staple has a long history.
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Butter is a popular ingredient for good reason, but its low smoke temperature means it's easy to ruin - but with this trick, you'll never burn butter again!
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The next time you're about to dig into cheese puffs pause to appreciate the origins of the savory, crispy snack as cow feed and a byproduct of pure chance.
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Take another look at that bag of lemons or particularly bitter oranges because citrus is all you need to save a bottle of undrinkable wine.
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Quinoa is a delicious staple, but it can be mushy if not cooked correctly; with this steam bath trick, you can get perfect, fluffy grains every time.
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Kimchi is South Korea's national dish. Here's everything you need to know about the classic dish -- ranging from how it's made to the health benefits.
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Pancakes are heaven for an early weekend breakfast, but if you're feeling especially creative, your pancakes can be made even better with cookie cutter shapes.
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Trying to recreate the TikTok recipe trend? Here's what you need to make that happen: eggs, tortillas, a good skillet, and toppings of your choice.
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Cheeto's dust might have gotten a little greener. Popular snack company Frito-Lay has announced a nationwide initiative to reduce its greenhouse gas emissions.
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If you're looking for the secret to handling spicy foods like a champion, you may want to incorporate Padma Lakshmi's creamy favorite into your daily menu.
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French chef Eugénie Brazier was a culinary tour de force, but her monumental contributions to the industry have been undermined by misogyny.
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Falooda is bright-colored dessert that varies in appearance (and form) depending on where you get it; here's everything you need to know about frozen treat.
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Luckily, there is a handy hack to get the butter out of its foil packets efficiently. The only two tools you'll need are a fork and your nimble hands.
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A bit of ingenuity can take a single-use kitchen tool far and the utility of a pizza cutter is not to be reserved for cutting up slices of pizza.
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After citing soul-food pioneer Alberta Wright as one of his biggest inspirations, Marcus Samuelsson said she taught him to use a certain sauce in his cooking.
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Loose leaf tea is good for more than just delicious drinks - you can use it as an ingredient to elevate your meat rubs and marinades.
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Whether you need to feed a big crowd or you're thinking of new ways to meal prep, here's why tuna patties make the ultimate big-batch burger.
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Korea is known for many foods, and the country also has its own special brand of pig meat that is considered to be the best pork in the game: Jeju black pig.
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Liu sha bao, also known as salted egg custard buns (or even Phoenix buns), is a must-try Chinese dessert that is the perfect ending to any dim sum experience.
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While some may think cheese sauces are uber-processed or may be laborious to make at home, in reality, a homemade cheese sauce is not that complicated to cook.
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While America is famous for its grilled cheese, Italy has its own unique take on a hot bread and cheese sandwich and no, it's not the panini.
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Mozzarella cheese is a staple of many beloved recipes, and Chef Jet Tila always keeps a particular variety on hand at home for cooking.