Dillon Fernando
Location
Brooklyn, New York
Expertise
Food History, Celebrity Chefs, Food Science
- Raised with an unhealthy Food Network obsession, Dillon's great food influences are Alton Brown, Anthony Bourdain, Alex Guarnaschelli, and Ina Garten.
- He once helped produce a cooking segment with Samantha Bee and James Beard award-winning chef Vivian Howard.
- For a taste of home, Dillon enjoys prying family recipes for Sri Lankan classics from his mother to replicate in his tiny Brooklyn kitchen.
Experience
Dillon is a writer and food researcher. He spent five years in late-night television, where he researched news stories, including those about food insecurity and food waste. He conducts research for the popular YouTube channel Tasting History with Max Miller. As a freelance writer, his work can be found in Flash Fiction Magazine, Hobart, The New York Times, and more. As an avid home cook, Dillon loves reading cookbooks and experimenting with new flavors and techniques in the kitchen.
Education
Dillon has a bachelor's degree in biology from Duke University.
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.
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Stories By Dillon Fernando
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One of the keys to a perfect panini is the right choice of bread. Learn which loaves can withstand the heat and pressure of a grill for a flavorful sandwich.
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Skillet chicken can take on various flavors, but this one ingredient can really elevate your dish. Here's how this addition works its sticky magic.
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Jarred pasta sauce might seem a little straightforward or bland, but this addition will take your easy weeknight meal to the next level of flavor.
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When weighing your options between Impossible Burgers and real beef, you may consider the fat content of both. Here's how it compares to each other.
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Out of all of the butter brand options, there is one that Nancy Silverton can't go without. Here's what the chef highly recommends to spread and use.
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Before opening Momofuku, David Chang worked at one of Daniel Boulud's restaurants. Here's what led to the chef's decision and success of his ramen bar.
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While a turkey is a typical staple at Thanksgiving, David Chang believes otherwise. Here's what the chef would rather have to fully celebrate the holiday.
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A smash burger is simple and flavorful, but it risks the possibility of drying out. Here's why this happens and what you can do to ensure a juicy patty.
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Grating cold butter may seem like a daunting task, but Ina Garten has a method to help keep worries at bay. Here's her trick to doing it without the mess.
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When you absolutely must use a microwave to reheat your leftover meat, there's an easy setting adjustment you can make that changes the way the unit heats food.