Javaria Akbar
School
University Of Leeds
Expertise
South Asian Recipes, Traditional British Food, Cookery Tips And Techniques
- Javaria created and taught a Pakistani cookery course, covering classics like chicken masala and parathas.
- She spent a year training to be a confectioner, baking everything from treacle tart and shortbread biscuits to chocolate fudge cake and pavlova.
- She writes food features, recipes, and guides for UK publications.
Experience
Javaria is a journalist, copywriter and SEO content writer. She's contributed to Delish UK, Refinery29, Vice, Munchies, The Guardian, The Telegraph, The Strategist, Grazia, Dazed, Buzzfeed, Hyphen Online and more. Her essays have been published in Life Honestly and The Best Most Awful Job. She has guest lectured at Sheffield University and been on BBC radio.
Education
Javaria has a degree in the history and philosophy of science, a postgraduate diploma in magazine journalism, and a master's in magazine journalism.
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 Javaria Akbar
-
Roasted potatoes are darlings of the kitchen. They're easy to make and always a crowd pleaser. But ranch seasoning can make them even more popular.
-
If you're trying to make whipped coffee at home, you'd usually need a hand frother in your kitchen. However, if you don't, this other tool will work.
-
Squid ink dramatically changes the appearance of your dish like few other ingredients can. It also adds umami flavor. Find out when to add it to pasta sauce.
-
Homemade blueberry syrup is one of life's finest offerings. Though it's simple to make, you can make it even better with the help of a spoon. Here's how.
-
Ranch dressing is beloved for its creamy consistency and unmatched versatility. Elevate ranch's flavors by adding a little mayo to the mix.
-
There's a simple reason that you shouldn't take everything bagel seasoning to South Korea. The condiment mix is banned there for an easy-to-understand reason.
-
To achieve a perfect light and airy mousse, soufflé, or meringue, you need to have a very gentle touch -- the J-fold technique will get you on the right track.
-
If you're tired of crystallized honey, there's actually a simple fix. Look no further than your pantry, as this simple ingredient is all you need.
-
Making donuts from scratch is quite a process, but there's an easy hack to that will cut down on most of the prep. Transform sliced bread into a donut.
-
Corn and grilling season go hand-in-hand -- but we all know cutting corn ribs can be a hassle. Use this extra step to ensure a smooth cutting process.
-
Dutch babies have the airiness of a popover and the ability to skew savory or sweet like a crepe. Here's how to know when your Dutch baby is done.
-
Grilled corn on the cob is close to perfection as is, but with a little ingenuity and this clever hack you can take its flavor to the next level.
-
Costco's pizza is undeniably delectable - and for good reason. The retail chain gets their pizza dough from a Brooklyn, NY-based supplier, of course!
-
You can't go wrong with a classic bread and butter pickle, but sometimes you have to change it up. Get fancy by spiral cutting your cukes instead!
-
To be a tough cookie is a good thing; to eat a tough cookie is not. Avoid overworking your cookie dough by using this easy parchment paper hack.
-
Craving egg salad but not the accompanying mayonnaise? Lucky for you, Martha Stewart has all the solutions for those seeking a mayo-free egg salad.
-
Frozen pizza always comes in clutch, but cutting it can sometimes be a hassle. Save yourself the trouble of cutting it by using this easy tip!
-
The next time you make ice cream sandwiches for a party, don't go for chocolate chip cookies. Instead, try delicate French macarons for an elegant treat.
-
For most dishes, preheating your oven is an essential first step. But if you forget when baking a baked pasta dish, it's actually okay, and even preferred.
-
If you love a breakfast sandwich but struggle to get all of your favorite foods in, we've got the answer: Get rid of the bread and use a pita instead.
-
Science plays a key part in baking, and adding a splash of lemon juice to blueberries in your bakes causes a clever chemical reaction to improve the results.
-
This Costco tip will help you get through those long checkout lines even faster; placing your items a certain way in your cart can speed up the process.
-
This is an easy ingredient swap that will make your next batch of homemade ice cream taste totally luxurious and full of fragrant natural flavor.
-
This Nespresso Aeroccino creates hot and cold foam automatically, but if it's not frothing like it should, you might need to examine these key things.
-
We chatted to a Korean BBQ expert to drill down on which is the best banchan for beginners, and he gave us a great suggestion with an easy table-side upgrade.
-
When it comes to condiments, everyone has their preferences - including Rachael Ray. In fact, the iconic chef has some thoughts on this omnipresent ingredient.
-
Getting everything set up for a successful grilling session is half the battle. Add a mini cast-iron skillet to the list of kit for a useful basting ingredient.