Erin Shaw
Expertise
Food History, Home Recipes, Food Cultures
- Erin was hand-picked to serve as the Farmer's Market correspondent for the South Pasadena Review where she got to create seasonal recipes for her readers based on what the farmers brought to market each month.
- Her work has been featured in numerous national publications such as DailyCandy, HelloGiggles!, FATHOM, LA Confidential Magazine, Gothamist, Quarterly Magazine, and Biz New Orleans Magazine.
- In 2020, she published "Have Baggage, Will Travel," and she's currently in production on her third novel.
Experience
Born and raised in Los Angeles, CA, Erin has worked as a writer in the food, lifestyle, and travel world since 2008. She started the popular food blog, The Happy Mouth in 2009 while living in New York City and began working as a freelance journalist and blogger after that. She also shares her own love of food and travels on her blog: Fork, Map, Suitcase. In her spare time, Erin works as a novelist and screenwriter.
Education
Erin has a bachelor's degree in music from Chapman University's Conservatory of Music. She still sings in the shower and on weekends with a wedding band.
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 Erin Shaw
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Marjoram and oregano are similar herbs. but they have very different flavor profiles.
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What if you don't have hardly any ingredients for a steak rub? It turns out that less is more and for a flavorful steak rub, one ingredient is all you need!
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Blue cheese, or bleu cheese as it's commonly known, can be a bit divisive. However, when it's mixed into a dip or dressing, people's opinions often change.
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To create the perfect cheese platter, Ina Garten begins with large, flat fig leaves to ground the presentation. Find out why she loves this course.
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If you don't have a fancy vinegar in your pantry, there's another ingredient you can add to your next vinaigrette to give it a distinctive and memorable flavor.
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While there's nothing wrong with experimenting with recipes, sometimes keeping it simple can be really satisfying. Learn the cooking rule Alton Brown swears by.
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While jewelry in a recipe video might not seem like a huge deal at first glance, if you think about the food, dirt, and debris stuck in there, you get the ick.
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Serena Williams was a first-round pick for Super Bowl commercials, as she's been featured in not one but two alcohol ads- and not just the top-shelf stuff.
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While a bit of smokey flavor is a nice touch when grilling veggies, even the highest quality grill can impart a bit too much smokey flavor to your vegetables.
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Adding chopped bacon to a soup recipe is nothing new. But with this method, you'll get all the smoky flavor of bacon without disrupting the texture too much.
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While many recipes call for eggs and breadcrumbs to assist with keeping meatloaf together, there are a few other tricks you can employ for a moist, tasty dish.
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Mofongo is one of Puerto Rico's most famous dishes, but what's in it, exactly? Here's everything you need to know about mofongo.
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When grilling pineapple, there are a few rules you need to follow, and the one that might be the most important is to use fresh pineapple.
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How can tea fans take the bitterness out of sweet iced tea? The Instant Pot might be a secret weapon in the quest for the perfect sip.
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Upgrade your bowl of potato chips at the next gathering with a cacio e pepe twist. Here's an idea for how to dress simple chips and elevate their taste.
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What's the difference between Puerto Rican adobo and Spanish adobo? Preparation and spice variety are two keys to the puzzle.
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Kansas City's burnt ends are a beloved regional delicacy, but how did they come to be, and where can diners find them now?
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It was certainly difficult to get alcohol during the prohibition era, but there was, in fact, one legal way you could get one type of hard alcohol.
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It's not uncommon to add fresh onion, garlic, or herbs to a pasta sauce, but there's a secret add-in that can really make your next dish sing.
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If you want those perfect polenta squares for the aesthetic and taste, you need to take a couple of extra steps before the dish can hit the grill.
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What is the difference between Mexican oregano and common oregano, and can you use them interchangeably? Learn more about these different oregano types.
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Olive oil cake already has a savory note since the fat used in the recipe is olive oil in lieu of butter. So it can be nice to accent that with an herb.
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What do you do with the broken noodles? It turns out that the 'one person's trash is another person's treasure' metaphor applies to pasta as well.
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While you can make garlic knots from pre-made dough, they're even better when they're homemade and you can make an extra step to give them a better texture.
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If you're newer to wine tasting, you might feel that it's important to sniff the cork to ensure that the bottle of wine is intact and has not been over-aged.
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Utilizing soup as a first course can be tricky. If you want to lighten up a dense soup use this bulbous vegetable to smooth out or lift your soup.
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At this point it may be second nature to drizzle oil or butter over vegetables or meat before roasting, but why is it such an important part of the process?