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 degree 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
-
Leftover meatloaf can make for a satisfying cold sandwich the next day, but taking the time to crisp it up in a pan beforehand can elevate it to new heights.
-
Love rich and creamy coffee but hate the mess that follows? Try this homespun kitchen hack using butter that makes for clean pouring without the dribbles.
-
When you roast a chicken, it's best to keep the bones to make a savory stock. There is one particular use for this umami-rich liquid and it might surprise you.
-
Flavorful Mexican fills without the pesky spills! We share our secrets to building a perfect, sealed-tight, mess-free wrap every single time.
-
Yes, that imposing cleaver in your utensil drawer should be your go-to kitchen tool for making perfectly textured shrimp toast every time.
-
Transform an underripe pineapple into a sweet, tropical delight with the oven trick. It's a quick and dead simple solution for a mouthwatering result.
-
As long as you've got enough chicken to shred into pieces, you'll be able to turn this versatile sharing snack into a substantial weeknight meal.
-
The secret to a biryani is the onions. Getting them properly golden and crisp produces the best flavor which they and the rest of the dish will benefit from.
-
Drumsticks are very easy to burn when cooking over the blazing heat of a flaming barbecue, leaving them scorched and unpalatable. Here's how to prevent that.
-
Many things French, from their cuisine to their clothes, are celebrated for their tasteful, classic simplicity. This delicious snack is right in line.
-
Hot, delicious gravy at your fingertips! Unlock the secret to keeping your jus piping and pourable for hours, ensuring a perfect dining experience.
-
It's tempting to simply coat your tandoori chicken in delicious yogurt and spices and cook it there and then, but marinating will vastly improve the dish.
-
Some might say that making tiny pancakes is a waste of time and energy. But we say, there's something joyous about changing up a traditional pancake breakfast.
-
It couldn't be easier to inject your basic chicken salad with a blast of fruity sweetness, courtesy of a handful of two particular foods.
-
You might expect that doubling a recipe would increase the time it takes to cook, but an Instant Pot is the perfect tool to alleviate that concern.
-
We've got a fantastic tip to remember when freezing large quantities of meat, like beef brisket, chicken breast, and pork chops.
-
Craving sushi but lack the time for rolling? Try sushi bowls – an easy, wallet-friendly alternative. No sushi skills needed, just creativity and leftovers.
-
Used to coating potatoes in oil before placing them in the oven? We've got something new for you to try that will seriously up their outer skin crispiness.
-
We've been reheating pizza incorrectly for a long, long time. Doing it right involves your stove and a teaspoon of water. Here's what you need to know.
-
If your potato chip bag has a rip in it, you can avoid exacerbating the problem by using a hole puncher. You can also stop the spread of the rip by hand.
-
Got lots of cherry tomatoes to halve? We've got a hack that makes slicing round foods easier, faster, and neater. All you'll need are two deli lids and a knife.
-
Passing each item around one by one takes a lot of maneuvering and then there's the annoying washing up to contend with at the end once everyone is full.
-
This cheap, comforting dish can be elevated further with a little scooping action, a simple can of tuna, and a scattering of ooeey gooey melted cheese.
-
If your freezer sandwiches are coming out soggy once thawed, you might be missing a crucial step in your prep: Spreading butter on the bread.
-
Once you learn this baking hack, you'll want to make sugary, cloudy, delicious beignets all the time at home. It eliminates nearly all the clean up.
-
What's better than one roast? How about two roasts in the same slow cooker? For a simple tip on making this meat feast possible, read on.
-
Beans can be a hearty addition to soups, salads, burritos, and more. But, if the time they need to soak is less appetizing, turn to your microwave for help.