Elizabeth Blasi
Location
New York, New York
School
Clemson University, New York University
Expertise
Travel, Food Review, Health & Wellness
- Elizabeth has taken over 50 international culinary classes around the world to learn about different cooking techniques, bold flavors, and global cultures.
- She spent two years traveling around the world as a digital nomad, visiting 53 different countries.
- Graduating from Clemson University in 2014, Elizabeth has a B.A. degree in English, Writing, and Publication.
Experience
Since the age of 15, Elizabeth has been sharing her stories with the world, from hosting a column in her city's paper to becoming Editor-in-Chief of her college's online Magazine to her first byline in a national publication. Elizabeth's love for food and travel has landed her bylines in Insider, Good Housekeeping, Fodors Travel, Atlanta-Journal Constitution, Yahoo Travel, and Oxygen Magazine. In addition to writing content, Elizabeth's culinary and travel expertise is quoted in Reader's Digest, MSN, and Travelocity. Her interest in cuisine on a global level has led her to the best culinary experiences worldwide, whether that's a street-cart in Thailand or Peru's Central, one of the best restaurants in the world.
Education
Elizabeth has a B.A. in English with a concentration in Writing and Publication from Clemson University. She earned her advanced degree from NYU in Digital Marketing to perfect how her work online can resonate with her readers.
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 Elizabeth Blasi
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The NHDSC says that Americans will enjoy 150 million hotdogs over the 4th of July. If you'd like to switch it up, consider New England's yummy July 4th meal.
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When searching for that perfect glass of wine, there are many factors to consider. Here is everything you need to know when choosing a volcanic wine.
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True to the lavish travel experiences across Dubai, the City of Gold's brunch traditions go all out, all day long.
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Food science and traditional cooking are becoming a fast fusion resulting in new and exciting dining experiences. And, one NYC restaurant is at the forefront.
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An air fryer has been the hot gift item for a few years now. The trendy cooking tool is all the rage, but how does it rate next to a classic convection oven?
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If you're lucky enough to get a reservation at Chef Thomas Keller's The French Laundry, you may wonder how much you can expect to pay. The answer is -- a lot.
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Traditional in Japanese cuisine, Bento boxes serve as an all-in-one lunch box. Here's how the popular lunch combination is linked to train travel in Japan.
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New York City's restaurant scene is legendary, but this NYC theme restaurant is like a house of horrors year-round.
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Given the state of the economy and the cost of inflation, now might be the time to upgrade your Costco membership because you'll be spending (and saving) more).
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While we all need our daily servings of fruits and vegetables, skipping the produce aisle at your local supermarket could save you money now and over time.
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Missouri is home to two of the most popular styles of BBQ sauce. Here are the differences between Kansas City's and St. Louis' styles of the beloved sauce.
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Tuna is a great way to satisfy any of your snack cravings. With many different flavors, varieties, and recipes available, here is why tuna is the perfect snack.
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Throughout New York City, there are many options for appetizing shops. However, one in particular not only made a cultural impact, but also American history.
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You can easily find cooks who subscribe to the idea that adding to your burger meat enhances it, but if you do, you should be sure to do so in a particular way.
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Every year, Americans gather around their dining tables to celebrate Thanksgiving. But how did the humble pecan pie become a staple of this annual feast?
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The best cheeses to pair with avocado depend on what you're cooking and whether the dish is hot or cold; cheese expert Molly Browne shares her recommendations.
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While some may think Julia Child used copper pots and pans for their aesthetics, she actually used them for cooking reasons and cautioned against copycats.
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While wine drinkers may be most familiar with rosé made from different red grape varieties, maybe this summer is the time to try a 100% pinot noir rosé.
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Starbucks sources its coffee beans from all over the world but the coffee giant maintains one coffee farm all its own; its location: the Dulce Nombre region.
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The cappuccino is a name every coffee drinker knows, but do you know how the Italian coffee got its name or even what "cappuccino" means? It's all about color.
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Julia Child rose to fame as an expert on French food and in French cooking, but it was actually Chinese food that inspired the chef to take her culinary path.
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When creating your wine-and-cheese pairings, be careful if you're a fan of both red wine and soft cheeses, as the two require a certain combination to work.
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We recommend rinsing quinoa seeds, even those that come pre-washed, as this extra step, which takes three minutes, ensures all saponin traces are removed.
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The absolute best way to use a can of tuna is perhaps not what you think, as we're thinking of a crispy ball that will work as an appetizer as well as a meal.
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Brisket today is associated with Texas BBQ but the story of how it came to be by the 1950s is one Texas BBQ brisket fans likely would never have suspected.
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Tajín and 4505 Meats have collaborated to bring a new pork rinds flavor to the snack aisle starting April 26 — just in time for Cinco de Mayo.
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People in the U.S. used to avoid bluefin tuna because it was considered a bloody-flesh fish not fit for consumption; today, it's avoided to save the species.