CC Gourdeau - Tasting Table

Location

France

School

Barnard College

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 Editorial Policies

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

Cook

Cook By CC Gourdeau

The Crucial Step You Must Take For Crunchier Coleslaw

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.
By CC Gourdeau Read More
Culture

Culture By CC Gourdeau

The Secret Codes Restaurants Use For Their Most Important Guests

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

The Soup Simmering Trick That Gives Nuts A Game-Changing Texture

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

Why It Pays To Have A Portable Induction Cooktop On Hand

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

The Genius Hack For Removing Crab Meat From The Legs

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

Sansho Peppercorn, The Tingly Seasoning For Big Citrus Flavor

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

The Crucial Tip To Remember So That You Never Burn Butter Again

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!
By CC Gourdeau Read More
Culture

Culture By CC Gourdeau

Cheese Puffs Had A Secret First Life As Cow Feed

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.
By CC Gourdeau Read More
Drink

Drink By CC Gourdeau

Citrus Is All You Need To Rescue Undrinkable Wine

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

A 5-Minute Steam Bath Is The Secret To Mush-Free Quinoa

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.
By CC Gourdeau Read More
Culture

Culture By CC Gourdeau

What Is Kimchi? A Quick Guide To The Powerhouse Staple Ingredient

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

How To Use Cookie Cutters For The Sweetest Photo-Worthy Pancakes

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

The 2-Step Process For Perfectly Cooked Fried Egg Tacos

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.
By CC Gourdeau Read More
News

News By CC Gourdeau

Frito-Lay Aims To Use Over 700 EVs In Its Delivery Fleet By The End Of 2023

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

The Creamy Food Padma Lakshmi Eats With Almost Every Meal

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.
By CC Gourdeau Read More
Culture

Culture By CC Gourdeau

The Negative Impact Misogyny Had On Chef Eugénie Brazier

French chef Eugénie Brazier was a culinary tour de force, but her monumental contributions to the industry have been undermined by misogyny.
By CC Gourdeau Read More
Culture

Culture By CC Gourdeau

Falooda: The Textured Dessert With Varied Origins

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

The Hack To Make Disappointing Restaurant Butter Packets Easier To Use

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.
By CC Gourdeau Read More
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Cook By CC Gourdeau

Take A Pizza Cutter To Your Herbs For Perfect Ribbons

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

The Fermented Sauce Marcus Samuelsson Loves For Extra Flavorful Soup

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.
By CC Gourdeau Read More
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Cook By CC Gourdeau

Use Loose Leaf Tea To Elevate Smoky Meat Rubs And Marinades

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

Why Tuna Patties Make The Ultimate Big Batch Burger

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.
By CC Gourdeau Read More
Culture

Culture By CC Gourdeau

Jeju Black Pig Is One Of South Korea's Most Coveted Meats

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.
By CC Gourdeau Read More
Culture

Culture By CC Gourdeau

Liu Sha Bao: The Savory Chinese Buns With A Yolky Center

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

It Couldn't Be Easier To Build A 2-Ingredient Cheese Sauce

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.
By CC Gourdeau Read More
Cook

Cook By CC Gourdeau

Italy's Deep-Fried Take On The Grilled Cheese

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.
By CC Gourdeau Read More
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Cook By CC Gourdeau

The Specific Type Of Mozzarella Jet Tila Always Keeps In The Refrigerator

Mozzarella cheese is a staple of many beloved recipes, and Chef Jet Tila always keeps a particular variety on hand at home for cooking.
By CC Gourdeau Read More

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