Deborah Martin
School
University Of London, University Of Cardiff
Expertise
Food, Travel, Culture
- Deborah has been writing for 15 years.
- She has covered food, drink, and dining for outlets like 5pm, The Herald, and The List Eating & Drinking Guide.
- Her passion for experiencing the cuisine and culture of other countries has taken her all over the world, including to Mexico, where she currently lives.
Experience
Deborah Martin has covered a variety of topics over the course of her writing career, such as travel, lifestyle, culture, folklore, and psychology, yet food has always been a core interest, including exploring the history of different cuisines. She loves traveling to new destinations and trying out the local flavors, from fine dining spots to off-the-beaten-track street food. She is also a previous Fish Short Memoir Prize finalist.
Education
Deborah has a master's degree in Creative Writing, a PGCE teaching qualification, and a bachelor's in Media & Communications.
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 Deborah Martin
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There may be no other historical figure more associated with fruit than Newton and the apple. Read to see what kind of apple inspired his work.
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Chocolate, in bar, nib, or truffle form, wasn't always the heavenly experience it is today. See how a Lindt factory stumbled on the secret to making it smooth.
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The British Royal Palace spends no small amount of its time and energy throwing elaborate banquets for world leaders. See how they are kept safe when dining.
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The "whiskey infinity bottle" offers a new way to enjoy whiskey, scotch, bourbon, or rye. But what is it, exactly? And how do you create your own?
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Japan is putting a new twist on coffee -- and it involves bubbles and lots of citrus flavors. Here's what makes Japan's sparkling coffee such a hit.
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This flowering herb turns your drink into a shifting kaleidoscope and might be the cocktail garnish you've been missing. So, what's the issue with it?
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Berbere spice is so complex that it can lend itself to nearly infinite variations. In essence, the blend is a category rather than a constant.
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Although it is often served straight up, a good mixer can actually enhance bourbon -- it's all just a matter of finding the right match, like cola.
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Indian cuisine is known for its festival dishes, and rabdi is one such celebration food. Here's the scoop on this creamy dish made with milk, spices, and nuts.
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When visiting Starbucks' original cafe, your eyes might land on an odd mascot -- a proud pig made from coffee beans, raised on a lofty platform above the door.
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Want an all-purpose sauce that is unlike anything on the market? In a world of endless hot sauce options, Lizano Salsa stands out. Here's why.
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When there'e a 3-hour wait outside of a line, you know it justifies the wait. And one restaurant in Japan is serving up top-tier onigiri that has fans in love.
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Hot chocolate hacks are everywhere, which means maximum deliciousness can be achieved with just the right ingredients. Check out this unexpected umami option.
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While President Gerald Ford was on the campaign trail in San Antonio, Texas pushing for a second term, he was offered a tamale and disaster struck.
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Blanton's Bourbon Whiskey is not wildly expensive, but it can be difficult to find. See why this is the case and how you can get your hands on some.
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For the best combos, go for foods that contrast with white chocolate's sweetness or sing with its vanilla notes.
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In the decades since its invention, mixologists have put their own spin on the Bloody Mary. And Michael Symon has a secret ingredient he swears by.
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The Nahuelbuta mountains are home to Chile's deliciously rare white strawberries. Here's why these tiny delicacies go for nearly $13 a pound.
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Drinking in a bar used to be dangerous and not just because drinks had cocaine. Here's the bizarre reason 19th century New Yorkers held their breath in bars.
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Breakfast during the Victorian era in England was a fascination to partake in that varied for many. Here's how this morning meal progressed.
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The hot toddy is a classic drink that has stood the test of cold wintertime. Here's how the origin of this cozy cocktail, although disputed, came to be.
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The original martini has key ingredients that make it the classic drink it is. And while there are several variations, here's how the first one came to be.
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You may be surprised to learn that crémant is quite different from prosecco. Here's how its fermentation method makes it unique in flavor and texture.
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Meal courses were born out of a distinct Victorian-era issue. Here's how these longer and more formal dinners were invented over time.
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Some ingredients have a quality to deem them designated with a royal warrant. Here's why this flaky salt made the cut by Queen Elizabeth's standards.
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Starbucks has a menu full of delicious drinks, but if you want to make your own Starbucks Macchiato, what do you need to copy this tasty coffee?
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We all know airline food usually isn't applauded for its quality -- but one vending machine in Haneda Airport is making travelers line up for a bite.