Erica Martinez
School
University Of California, Irvine, The Arts Institute Culinary Arts School, San Diego
Expertise
Bold Red Wines, Home-Cooked Mexican Food, Food History
- In 1998, Erica got her first taste of Europe on a three-week exploration of five countries, igniting a passion for travel and food.
- She launched the blog for Southern California's Ponte Winery which highlighted food and wine pairings.
- Her first professional writing job came in 2008 when she was hired as the copywriter for the GNC website division.
Experience
When Erica was pursuing her bachelor's degree in film studies, she had no idea it would lead to a passion for writing. The hours spent analyzing films and writing essays revealed a knack for research and expression through written words, with her favorite topic being food. She has now been writing for various companies for 12 years in the form of website copy, newsletters, press releases, blogs, and emails. Some of the companies she has worked for include Ponte Family Estate Winery, General Nutrition Corporation, The Great Atlantic & Pacific Tea Company, and Brickhouse Security in New York.
Education
Erica has a bachelor's degree in Film Studies from the University of California at Irvine. She studied abroad in Siena, Italy in college where she studied Film and Tuscan cuisine. She also spent a semester studying Culinary Arts in San Diego, CA.
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 Erica Martinez
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For that perfect buttery, melty texture, reach for an alpine-style cheese that still brings plenty of flavor. Here's how you can use it in your favorite meals.
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Discover the differences between fresh ricotta and ricotta salata, two kinds of cheese made from the same ingredients but meant for different uses.
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The meat is especially important in a pot pie. You want it to positively fall apart and you want it to have lots of rich flavor.
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The secret to David Boulud's profoundly juicy and flavorful signature chicken is a secret that many of us hold, but tend to reserve for Thanksgiving turkeys.
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Queso blanco is a cheese that's often used as a garnish but it's also delicious in stuffed dishes like peppers or enchiladas.
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It's a simple trick you can easily implement in your own homemade fried chicken whether you own a food dehydrator or not.
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While Spanish and Mexican chorizo have the same name, they actually differ in terms of flavor and texture. Here's how each ingredient is processed and used.
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Discover the spicy secrets of ancient Roman wine: from saffron to cinnamon, and learn how their flavorings and additives shaped the vino we drink today.
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For Texans, it's surprisingly all about simplicity when it comes to their nachos. Here's how you can boost their cheesy flavor with these store-bought chips.
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They're not just full of delightfully surprising pink flesh, they taste different too.If you're able to track down a pink pineapple, it'll be worth it.
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Deep-frying turkey is all the rage, but beware: if it's over a certain weight, you could end up with a dangerous grease fire. Here's what you need to know.
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If you've ever attempted homemade peanut brittle, you may have ended up with a result that looked amazing but was less than crunchy. Here's how to fix that.
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You may see more card readers on your strolls through the market but just because you can quickly pay with your AmEx doesn't mean the vendors prefer it.
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The Lemon Delight is a specialty dessert made with Amalfi lemons and features seven lemon-infused elements, including lemon whipped cream and fresh zest.
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Discover the differences between American- and French-style omelettes and how they are made, from loads of rich fillings to elegant simplicity.
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There isn't much about this dish that constitutes it as a salad, but it's definitely a nod to mid-century gelatin gems that were so in vogue once upon a time.
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Put a fresh spin on breakfast with your own signature style of French toast by turning your favorite nut butter sandwich into a delicious morning treat.
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If you find that your ice cream has flavor but lacks texture, reach for this baking staple to give your dessert an upgrade. Here's why this ingredient works.
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Kazari-zushi, a sushi style that crafts beautiful designs using ingredients like egg, seaweed, and colorful vegetables is the epitome of food art.
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For a new take on canned tuna, look south of the border to Mexican cuisine for this flavorful twist on tostadas.
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In regards to flavor, white and yellow cake can pretty much be interchangeable, but here are the main ways that they differ from each other.
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Get the scoop on the iconic Dole Whip at Disney World and its adult-only twist - the refreshing, boozy Frozcato - available exclusively at Wine Bar George.
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If you've been hesitant to cut your own deli meat because of the potential difficulty, it's actually easier than you think with this kitchen tool.
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Gruyère cheese is loved for its nutty flavor, rich creamy texture, and melty mouth feel - but there's an affordable American substitute that works just as well.
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Authentic carbonara, one of Rome's signature dishes, uses just a few ingredients, including a specific cheese that comes from the Lazio region of Italy.
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"The Devil Wears Prada" practically begs for a watch party with close friends, Jarlsberg grilled cheese sandwiches, and a drinking game.
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As it turns out, Anthony Bourdain's own neighborhood in New York was the last place he wanted to eat in.