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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Many vegetables, particularly root vegetables, really do need to be peeled. But is this prep work necessary for carrots?
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Sometimes you have more Halloween candy than you know what to do with. Consider turning turning these leftover treats into another beloved childhood dessert.
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A coveted title, the James Beard Foundation Awards recognizes chefs and restauranteurs for excellence. Now the foundation has announced a new category.
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The recipe for mashed potatoes is pretty straightforward, but that doesn't mean you can't experiment a little bit like switching out the milk for sour cream.
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People often mistakenly believe that the Milky Way candy bar is named after the galaxy, which would make sense, but the truth is much more heartwarming.
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Cheddar cheese is an American staple, but why is it sometimes white, sometimes yellow, and sometimes even bright orange? Here is the answer you're looking for.
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Clearly, not all oils are not made equal —they differ in flavor, smoke point, etc. But what qualities in oil do we care about when preparing a marinade?
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There are so many cuts of steak that flank and skirt steak are often confused for each other, but is there a significant nutritional difference between them?
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You learn a thing or two about the President when you cook for them every day. Here's what the White House chefs have to say about cooking for the Clintons.
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While there is nothing wrong with reading food blogs or publications, there's something to be said for valuing our older physical copies of cookbooks.
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As with most classic cocktails, there are rules to be followed to make them correctly and the Negroni is no exception.
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The beautiful thing about French onion soup is that while it looks complicated, it's actually quite simple to make. But how is it different than onion soup?
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When picking up strawberries at the market, few people realize that there are different varieties. Here are the three types of strawberries, explained.
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Whether you're grilling your steak or cooking it in a pan, proper heat is the key to cooking it perfectly, and that is dictated by the meat's thickness.
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Cherry Garcia. Phish Food. Chunky Monkey. Americone Dream. Here's what you need to know about the team behind these iconic flavors (and many more).
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While mashed potatoes are a featured player on the Thanksgiving table and fries are the trusty fast food sidekick, roast potatoes can be a showstopper, too.
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President Biden just signed an executive order calling for the advancement of biotechnology in the U.S. -- here's what it could mean for your food.
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You can fry, bake, boil or poach an egg, and every method of preparation is delicious. But have you ever tried grilling an egg to jammy perfection?
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Last year chef David Chang's restaurant Momofuku Ssäm Bar moved from its home in New York's East Village, and since then things have changed exponentially.
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While it is often portioned and cut to share, a flatbread is actually different from a traditional pizza. Here's the real difference between these two dishes.
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To get a lighter, fluffier pie crust, you need to mix all-purpose flour and pastry flour. Here's more on why you should use this flour blend when baking.
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A rotisserie chicken from the grocery store can be a great time saver. But it's important to grab that chicken at the right time while shopping.
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Cherry tomatoes make a fresh and bright addition to any pasta, salad, or snack. Here is the absolute best way that you should seed your cherry tomatoes.
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There have been rumors of a secret passage that leads from St. James Palace to Duke's Bar in the Dukes boutique hotel in Mayfair.
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If you are a taco lover, and you probably are, there is a resort in Los Cabos that pairs a nine-course taco meal with nine cocktails. Here are the details.
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While most often the dress is the major talking point for a royal wedding, for Elizabeth and Philip, the real show-stopper at their royal wedding was the cake.
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If you're going to top risotto with an egg, you'll want to top it with an egg with a soft and runny center like a poached egg, fried egg, or over easy egg.