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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What many people call a "crust" is actually a "cornicone," which means "edge," as the crust includes all of the dough, including that covered by toppings.
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Did you know Julia Child spent much of her time in California? Now, you can visit her favorite spots following a Julia Child food trail of Santa Barbara county.
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It creates an emotional response when someone eats it and it's one that can't be replicated -- even with the most delicious homemade pastry cream.
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Celebrity chef and overall goddess of the kitchen, Ina Garten, prefers to use an uncommon noodle that gives her recipe a doubly comforting effect.
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Bobby Flay has a cooking tip for dressing his German potato salad so that its flavor is perfectly balanced. Find out the step you don't want to skip.
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Ina Garten makes a good case for having homemade chicken stock in your freezer -- and it's not just for stews and soups.
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From light-colored honey all the way to dark manuka varieties, what are the similarities and differences between the different types? Read on to learn more.
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There's another ingredient you may have in your pantry or refrigerator that you can swap for table salt and it's not one you might organically think of.
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Of all the restaurants to try in the Centocelle neighborhood, perhaps one of the most intriguing is a dining establishment that serves its meat raw.
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With fried tortillas, eggs, and plenty of toppings, chilaquiles and migas are two dishes that look deliciously similar. So, what's the difference between them?
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In the great rivalry between midwestern Chicago and coastal New York City foods, cheesecake plays a role. See how these two creamy desserts differ.
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If you've never made mac and cheese at home, you might wonder how to achieve this perfect topping and the good news is that it's a simple technique.
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If you love carbonara but you've struggled with it in the past, celebrity chef Giada de Laurentiis has a trick that can help.
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There is one instance where you want to add your meat to a cold pan. It's a trick used by celebrity chef Gordon Ramsay -- and you never want to argue with him.
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Whole beef short ribs may provide a great deal of portion and flavor, but they are difficult to find. Here's why they are becoming increasingly rare.
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If croissant croutons sounds delicious to you, but you don't have time to make them from scratch, we have good news: Trader Joe's has the perfect product.
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There are many different cocktails with intriguing names. Celebrity chef Alton Brown explains what makes the Penicillin cocktail so unique from all the others.
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Eggs make for a great protein boost during breakfast. They can be made in different ways including in a casserole and frittata. But what are the differences?
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Though veggies make up their own food group, cooking them to perfection can sometimes be challenging. Read the three methods for getting veggies tender-crisp.
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While it's possible to make an easy chicken soup with pre-made stock, it's not as simple as leaving the entire chicken to boil and dissolve.
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Chef Michael Symon has a specific size dish that he likes to use to make his mother's thirty-layer lasagna, which is served at his Atlantic City restaurant.
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The keto diet recommends that dieters eat less than 50 net grams of carbs each day. This means some foods like granola are a no-go. Here's a tasty alternative.
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Louisiana is known for many things but particularly its delicious and unique cuisine. Here is why traditional Cajun Country head cheese is becoming a rarity.
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Everyone's always looking for the best tips for a more flavorful steak. Discover chef Tyler Florence's unique hack for resting steak and gaining extra flavor.
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It's hard to go wrong with fried finger foods. In the United States, we snack on hushpuppies, but tapas fans may call them croquettes. What's the difference?
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Casseroles may feel old-fashioned, but they're a great way to keep up with your meal prep, as long as you follow some simple tips.
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There are a million tips for cooking the perfect turkey, and one of the first decisions you may want to make is changing the position of your oven rack.