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.
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 Erica Martinez
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You might think that if you oversalt a dish, your only option is to throw it out, but Gordon Ramsay says to add these 2 ingredients to save a Bolognese.
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Prunes and dates share some features that may leave dried fruit novices scratching their heads as to which is which, or if they can be interchanged.
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If you're new to tamales you might wonder 'Do I eat the wrapper? Should I put anything on top?' Until you find your groove, here's the best way to eat tamales.
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The great thing about deviled eggs is that there are many ways to flavor them. Though they've been popular for a long time, they can still be a game changers.
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Some of the best modern cooking tips have come from social media, just like one that promises a perfect over-easy egg every time. All it takes is some water.
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The people of Britain consider the dessert an important tradition, as it has been gracing their tables for hundreds of years.
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Prepping a spanakopita can take a lot of work, but the payoff is so worth the effort. Still, wouldn't it be great if you could prepare it ahead of time?
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Discover the delightful Greek dessert portokalopita, made with phyllo dough and juicy oranges that's easy to make and perfect for any occasion.
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Gilroy has become known as the "Garlic Capital of the World," but the California town isn't just a center of agriculture highlighted by the aromatic bulb.
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Red, white, and rosé have been the main players in wine production -- but Slovenia's orange wine is bringing a new dimension to the classic whites.
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Soufflés can be tricky for a home chef to master, but Jacques Pépin uses an ingredient that you might already have on the bar cart for a flavorful result.
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Discover the history of corn rye, a Jewish specialty and a staple of delicatessens, and see how this traditional style of bread is prepared.
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In classic PGH fashion, even the city's leafy greens get some fried potatoes. Here's everything you need to know about the delicious, savory Pittsburgh salad.
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A pan of brownies with a glossy sheen on top just seems to make your mouth water. Turns out patience is key if you want to achieve the desired shine
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White Zinfandel and the popular pink rosé may seem similar, but they have different reputations. Learn about their history, production, and food pairings.
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Masa harina is a type of flour made from white, yellow, and even blue corn. When you mix masa harina with warm water, it becomes masa aka prepared dough.
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Etienne Guittard moved from France to California during the Gold Rush, only to realize that chocolate could make him rich. That's how he came to found Guittard.
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For many, savory prosciutto bread brings back memories of childhood -- and NYC's many Italian bakeries are a great place to get the nostalgic fill.
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Any type of bread can be used to mop up your leftover sauce, but the best, most efficient vehicle for wiping your plate clean is this type of Italian loaf.
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White borscht soup, red cabbage, and mazurek królewski are all enjoyed in Poland, as is a cake shaped like one of Easter's most prominent symbols: the lamb.
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Sugaring up champagne will make it sweeter and more pleasant to drink, but the practice has more to do with superstition than it does with flavor.
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While In-N-Out seemingly does not offer a lot of options, people in the know are familiar with its "secret menu." Try a mustard burger next time you visit.
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Outside of its home country of Ukraine, flat red is a drink that very few people are familiar with. In fact, the way it's made is initially shocking.
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Every Sunday, much of the UK population tucks into a feast of roasted meat and veg. The Sunday roast is a beloved weekend tradition that dates back centuries.
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There is one tip that even the savviest of French press fans often skip, but shouldn't. Stir your coffee grounds! It could take your coffee from good to great.
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There are places where time seems to have stood still, and this isn't always a bad thing. The food in Crete, for example, hasn't changed much in 4,000 years.
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Midori sours made it through and out the other side of the 80s club scene, but folks still make this classic fumble when it comes to mixing the drink.