Haldan Kirsch
School
Duquesne University, Ohio University
Expertise
Sourdough Baking, Italian Food, Mixology
- Haldan has worked in multiple restaurant positions since he was 16 years old. This includes everything from dish washer, expo, line cook, and prep cook.
- He lived in Rome, Italy for 2 and a half years indulging in all of the food, drink, and food culture that he could.
- One of Haldan's proudest career moments came while serving ethically sourced pork products and supporting local Appalachian foodways in Athens, Ohio.
Experience
Since learning to write, Haldan has bounced back and forth between creating memorable experiences and sharing them with an audience through storytelling. Whether that's telling the many delicious stories of students living abroad in Rome, exploring the culture of hunting for your own food, or indulging in Baltimore's many great restaurants, he always brings a sense of humanity and craft that enriches reader's experience. He also works as an editorial news photographer for a variety of Baltimore publications.
Education
Haldan studied broadcast journalism at Duquesne University in Pittsburgh, PA. He later studied photography at Ohio University.
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 Haldan Kirsch
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In honor of 10 years of innovation and its first 'Best Rye' award, WhistlePig Distillery is releasing a limited-edition whiskey with unique packaging.
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The food world was shocked earlier this week when it was confirmed that award-winning chef, writer, and restaurateur Michael Ginor had died.
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We eat cheese boards with our eyes first, so try and change up the presentation this holiday season with the help of the queen of hosting Martha Stewart.
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You might find that the results you get from a bread machine are different from what comes out of a bakery oven. One reason for this is the type of yeast used.
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If you are making homemade bread, your recipe may call for you to score the dough. But what does that mean and is it even necessary? Read on to find out.
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Chefs have specific tools that they use when putting together the perfect dish. Here is what you should consider when choosing ceramic or Teflon pots and pans.
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A mango lassi is a cool and sweet treat that hails form the Asian subcontinent. See why a cocktail shaker is the better option when mixing one.
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While you could try deep frying in your favorite cast iron pan, there is a very important reason that this job is better reserved for a trusty dutch oven.
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Thanksgiving dinner leaves us feeling tired, sleepy, and uncomfortably full. This year though, give yourself a fighting chance by reaching for a sip of Fernet.
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One great way to enjoy rice noodles is to use crispy fried noodles in a dish. Thankfully, making these noodles at home is both easy and super quick.
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Ham hocks make a great-tasting substitute for bacon in many recipes, especially those for soup. Besides being just as tasty as bacon, ham hocks are cheaper too.
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Thanks to the Metropolitan Museum of Art in New York, you can give your home bar a chivalrous upgrade by shopping from their latest home collection.
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The manufacturer Haribo is known internationally for its gummies. However, one man calls the company 'cheap' over a paltry reward for returning a missing check.
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Small mills are starting to bring back stone-milled methods and it's important to know the key differences between this old-school method and roller-milled.
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Velveeta wants consumers to live their biggest life all day, so it will be opening up a 'foodie call' hotline on the night of Friday, November 18. Here's more.
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South Korea's Jagalchi market serves up the freshest fish in the world. Here's why a trip to Busan should be on any seafood lover's bucket list.
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Protein is doing a lot of work inside flour when its being mixed, proved, and baked. Find out what's happening in your flour and what this means for its use.
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The inception of London coffeehouses goes back hundreds of years, but these spaces were not always filled only with the noises of grinding and soft pop.
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Unless you understand what's happening at a molecular level, baking is going to seem like guesswork. Let us clear up what hot and cold water does to flour.
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One key to working with sourdough comes down to timing -- you'll need to start with an active sourdough, which means there's a thriving population of yeast.
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In celebration of the holidays, Krispy Kreme has debuted a new lineup of donut flavors that are inspired by classic Thanksgiving pies.
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A chilled bowl of oatmeal might not scratch the same itch on a cold morning as a classic porridge. So, can you heat overnight oats without ruining them?
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Chicken katsu and karaage are exquisitely rich examples of deep-fried chicken. But they also have distinct elements that set them apart from each other.
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If you ever plan to make pain au chocolat, it will likely benefit you to know exactly which type of chocolate the most traditional recipe calls for.
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Bratwurst is popular in Wisconsin due to the German ancestry of its residents. Here's how brat burgers are reshaping the state's most famous meat.
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There is a wonderful art to crafting artisan bread at home. This one tip might be all you need to predict how your bread will rise... or whether it won't.
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Americans are feeling a pinch in their wallets when they grocery shop or eat out. However, some companies are profiting despite recent inflation costs.