Emma Segrest
School
University Of Cincinnati
Expertise
Food History, Celeberity Chef Culture, Chicago Food Scene
- In 2023 Emma got to interview photographer Barbara Cole for Le Mile magazine.
- She won Best New Works award from the Asheville Fringe Festival for the show The Clown Car Rolls On as part of Rabbit Foot Puppetry.
- She once received a tattoo from a tattoo artist while interviewing them for a story.
Experience
Emma began her writing career for local Cincinnati publications such as Women of Cincy and The News Record. There she found her passion for writing stories celebrating the accomplishments of the human spirit. She began writing for Tasting Table in 2023, focusing on food trends, regional foods, and cooking tips.
Education
Emma graduated with bachelor's degrees in journalism and creative writing from the University of Cincinnati in 2022.
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 Emma Segrest
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Jeff Tyler, head brewer and co-owner of Spice Trade Brewery + Kitchen, uses the season as an exciting time to introduce unique, cozy brews.
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This food expert believes we can all expand our palates. Start learning how to taste flavor layers in everything from coffee and chocolate to wine and beer.
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Penne with vodka sauce is a much-loved pasta dish, but what if you don't want to use the spirit? We find some handy alternatives to vodka in your cooking.
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These cans of soup bring a rich, thick element to casseroles. But if you're not careful, your delicious casseroles can quickly become salty disasters.
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To give her salad an extra autumnal flair, Ina Garten uses this ingredient on her carrots. This brings in a comforting, sweet flavor.
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You may have never heard of Pig Pickin' Cake if you don't live in the South. No, it's not a cake for pigs, and there's no pork product inside the cake.
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Did you know there's a way to hold the beet bloodbath at bay? Cooking your beets in a salt crust can add a delicious salty bite without the hassle.
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Coronation coleslaw is often considered a step above regular coleslaw, and it just isn't the same without the salty crunch that you get from roasted cashews.
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By combining cheese, pickle slices, and a brief baking time, you can create delicious, savory pickle chips for yourself or as a unique appetizer.
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The vodka cranberry is an absolute classic. But there are several ways to mix it up and go next level while remaining true to the cocktail's traditional roots.
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Food can come out of the oven burnt even when you follow the cooking guidelines to the letter, but a simple timer trick can save your baking.
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Don't worry, it's not just you — that Bloody Mary does taste a bit different in the afternoon. Here's why, and when the best time to order is.
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This extra dark roast provides contrasting flavors with the sweetened condensed milk that balances the Thai iced coffee while adding a richer flavor profile.
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Before you chuck the stalks, take a moment. Those parsley stems can be applied to a different use, offsetting your kitchen waste in a couple ways.
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Ina Garten is a master of delectable comfort food, and her latest viral recipe for pasta salad complete with a surprising twist, will delight you.
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Michelin chef Hélène Darroze praises Alain Passard's mastery as a rotisseur at L'Arpège. See his elegant techniques for roasting meat and veg to perfection.
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Bacon-wrapped dates are delicious, but it gets even better — stuffing the dates before you wrap them will provide a boost in both flavor and protein.
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To create this simple, no-bake ice 'scream' dessert, add Halloween treats into softened or homemade ice cream and customize the look to your heart's content.
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Andrew Zimmern is no stranger to trying unique foods across the globe, and one particular international treat he swears by is a peanut and squid-infused snack.
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Using instant mashed potatoes as a replacement for homemade mashed potatoes for smiley fries gives you that same nostalgic flavor in half the time.
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A gin and tonic is one of the most beloved drinks for a reason. However, drinking one with room temperature tonic water can totally ruin an adored cocktail..
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Pasta and wine are a match made in heaven. Easily enough, you can pour yourself a glass of red and then use your wine bottle to make homemade ravioli.
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This boozy boost to an innocent milkshake will make your guests smile (but hopefully not fall over). Find out how to mix the king of milkshake cocktails.
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Ever wonder why that can of soup or corn is cylindrical? Turns out, there's a scientific reason for that design. Read on as we share our findings.
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Everything you need to make a great chicken salad is probably right there in your refrigerator. And pickles and relishes can take it to the next level.
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In Chicago, they've reinvented pizza and hot dogs. And then there are taffy grapes, which are grapes dipped in white chocolate and rolled in crushed peanuts.
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The key to getting a perfect bake is to maintain an even, precise temperature in your oven. And Ina Garten has a tip for doing just that.