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.
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Stories By Erica Martinez
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Irish ham, isn't quite like Virginia or Canadian ham, but it's the it's still ham. See what it is that sets this salty pork cut apart from the others.
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While some might assume that Cholula got its moniker from the person on the label or perhaps even the place it was first made, neither theory is true.
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In addition to being a great base for tasty jams or marmalades and a sweet add-in on to a cheese board, kumquats brighten up baked desserts, including cakes.
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Before it was used as a sweetener in coffee shops across America, Torani syrup had its roots in classic soda fountains of the early 20th century.
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One particular ingredient in your recipe can make the difference between creating a good croissant and an unforgettable one. Find out what it is.
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Frozen bananas split the difference between healthy snack and indulgent treat. See how a West Coast island gave rise to the fruity confection.
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If you're interested in becoming a Master Sommelier, start cracking the books now. It's a prestigious position, but also extremely difficult to pass the exams.
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There are two types of lobsters you'll commonly find in the U.S., and that's the spiny and Maine varieties. Read to see how these two differ.
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Ever wonder about the difference between a pomelo and a grapefruit? Well, you've come to the right place. Lets it down.
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Concord grapes can be found in many product ingredient lists in the U.S., but spotting the actual grapes can be a rare sight. Read to see why.
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While a dirty martini is flavorful on its own, rinsing your glass with Scotch can be a nice addition. Here's why this trick works well with the two drinks.
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If you've decided to start making your own espressos at home, you want to ensure you have the right tamping equipment and know how to use it.
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Wines from Baja California tend to have a meaty aroma, which has to do with the conditions in which the grapes were grown, and is a sign of a good wine.
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Padma Lakshmi hopes to shake off the dust of carby wintertime foods with a sweet grapefruit salad cribbed from a similar one she was served in Morocco.
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Hardcore collectors shell out big cash to get prized vintages, but as old and rare as some wines are, an ancient bottle at a German museum has them beat.
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Monkfish is a white, tender, and sweet cut of meat, but you wouldn't know it from seeing the fish. See how it's typically sold in the United States.
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New Zealand is home to stunning landscapes and some of the best salmon you can find on the market. Here's how the Mt. Cook salmon differs from the rest.
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Hummus finally traveled around the world to the U.S., but it's time to break into regional variations of the dish. See how the Turks put their spin on it.
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It takes something magical to get Bobby Flay's attention in the food world. See how a burger he ate in New Mexico turned his head and hands to making his own.
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Sticky and sweet, you may not have considered peanut butter and jelly sandwiches a fancy treat. Here's the surprising background behind this iconic duo.
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Thomas Keller of The French Laundry is not afraid to be inspired by unlikely foods. See how a Baskin Robbins treat gave rise to a fishy amuse-bouche.
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While putting pieces of slice potato on pizza sounds like something cooked up by a chain restaurant, it was and is a favorite of working-class Italians.
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If you're going to take cookware tips from someone, who better than Jacques Pépin? See what kind of bowl he prefers for whipping egg whites for soufflés
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Seafood boils are a cultural mainstay in areas near the American bayou. But this shouldn't stop anyone else from going to town on some crustaceans and corn.
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A sweet take on a traditional latte, cafe Bombón is a Spanish espresso-based drink with a beautifully layered appearance and deliciously simple flavor.
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Kansas City is famous for the song, but also its amazing barbeque. See what makes their signature dark, sweet, sticky sauce sell around the world.
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Versatile and filling, beans are a cornerstone of Mexican cuisine. Here's why its typical for Mexican households to prep frijoles de la olla each week.