Location
New York, New York
School
University of Utah
Expertise
Vegetarian & vegan recipes, gourmet restaurants, wine
- Through her work as a journalist, Eva has been able to cover food festivals, Broadway opening nights, red carpets, and other major industry events.
- Before becoming a full-time writer, she worked as a professional musical theatre actress, which allowed her to sample food all over the United States while on the road.
- Whether covering healthy vegan recipes or educating readers on global dishes, her writing is driven by a desire to connect her audience with the stories behind every dish.
Experience
Eva caught the writing bug when she served as an editor of her high school's newspaper, which she helped lead to win Best in Show at the National Journalism Education Convention. Growing up in the Rogue Valley wine country, she cultivated a pallet for gourmet flavors at a young age. Since moving to New York City, her love for international cuisine has continued to blossom. Eva's writing career has allowed her to cover food, travel, entertainment, and theme park stories for online publications, including InsidetheMagic, DisneyDining, and InsiderCelebrity.
Education
Eva has a bachelor of fine arts degree from the University of Utah.
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.
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Storage and Preservation Tips
By Eva Merrill 10 months ago
The freezer can house a lot more than just pizzas and ice cream. We spoked with a group of acclaimed chefs about the staples they always keep on ice.
By Eva Merrill 10 months ago
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