Kalea Martin
School
Mount Holyoke College, New York University
Expertise
TikTok Food Trends, Baking Science, Filipino And Italian Cuisine
- Growing up on a steady diet of afritada, pandesal, and mangoes with bagoong, Kalea has always had a passion for food and has shared her expertise in over 1,000 articles published across a variety of nationally distributed outlets.
- Her work has been featured on Betty Crocker and Shamrock Farms products, and in 2022 it earned her a nomination for Bake From Scratch Magazine's The Greatest Baker.
- Since 2020, Kalea has been developing recipes for the blog "Fiction in the Kitchen" — which in 2023 became a cooking webseries on Tastemade.
Experience
Kalea Martín began her writing career at LUXOS Magazine in Milan, Italy, where she covered international food and travel. When she moved back to the U.S., Kalea worked part time at HarperCollins Publishers' marketing department and a Manhattan bakery. Later she found a more permanent home at POPSUGAR, writing everything from Starbucks drink reviews to fitness tips. Though all of Kalea's published content falls under the lifestyle category, the majority of it highlights the latest food and cooking trends appearing primarily on Tasting Table, Mashed, and Daily Meal. You can also find more of her writing in Better Homes & Gardens, Martha Stewart Living, and People.
Education
Kalea holds a Bachelor of Arts from Mount Holyoke College, where she majored in Romance Languages/Literature and Studio Art. As part of her undergraduate education, Kalea studied Italian culture and cuisine while working and living in Milan and Venice. She also has a certificate in modern journalism from New York 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 Kalea Martin
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Muslims around the world indulge in a dessert that takes on the same name as the holiday. Here's what to know about the commemorative dessert.
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The best type of fat to use is pork fat. The neutral flavor lets the meat shine, and because it has a high melting point, it's solid at room temperature.
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Despite the fact that French's is perhaps the most well-known yellow mustard brand, most people have no clue the feature exists.
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Taco Bell is not known for its desserts, only offering two cinnamon-flavored morsels on their regular menu. That could all change with this fancy addition.
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Caramelizing onions is not difficult, but the width of the slices is important for the best results. Here's why you shouldn't slice onions too thin.
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When making meatballs, the content of fat matters the most. So, here's what you need about the best meat-to-fat ratio for the best homemade meatballs.
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A microwave, without a doubt, is one of the best appliances to have in a kitchen. Here's the best way to microwave nachos for a crunchy, tasty snack.
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Nothing will ever beat the original, but one New York City bar has found a particularly creative way to enjoy the newly-discontinued Choco Taco.
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Tito's is known for its signature handmade vodka and is sticking to what it does best. Apparently, it's not canned drinks. Here's what it is doing instead.
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Every time you make an omelet, there's always that moment of truth: Either you're successfully able to fold it into a proper omelet, or it falls apart.
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The restaurant company Fat Brands has said it will be opening 900 new stores, including more Fatburger locations. Here's what you need to know about the move.
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When there's flour, there's also gluten, and that means anytime you bake with the ingredient, you need to be mindful about over-mixing.
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If you want to work with the ingredients you already have, there's a simple way you can prepare your bacon.
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Chocolate brands have been feeling the pinch due to worldwide economic and weather conditions. However, Hershey's finances are stronger than anticipated.
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Trader Joe's is a supermarket known for catering to most dietary requirements you could name. Here's their new pizza and apparently it's already a big hit.
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If you're the type of person that has a sweet tooth -- even when it comes to chicken wings -- you'll definitely want to try Coca-Cola too.
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Coca-Cola is going into the next sales quarter prepared for the worst. Unfortunately for consumers, that means higher prices on their favorite Coke products.
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Every celebrity chef, it seems, has their own special way of making the perfect scrambled eggs. Here's the reason you should try adding water to scrambled eggs.
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There are plenty of ways to make pancakes taste even better than they already are, but this may be why your pancakes turned out so dense while cooking.
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Most people strive for an ultra smooth batter when making pancakes, but is it okay to leave lumps in your pancake batter for a fluffier stack?
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Chicken is a versatile protein that can be cooked with many recipes and in different ways. Here are the mistakes you're making when you're grilling chicken.
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In terms of recipes, the pecan pie is rather forgiving, which makes it perfect for this sweet and surprising substitution that anyone can make.
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While it's possible to get a good pie out of boiled sweet potatoes, it's actually a risky game because they can easily get waterlogged in the process.
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If you find that all the separate layers have melded into one by the time you take your cottage pie out of the oven, try changing up your preparation a bit.
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If you simply choose the wrong type of pan to pour your batter into, you can easily ruin your otherwise perfect brownies.
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When most people think about the use of avocados in Mexican food, it's usually in the form of guacamole.
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Aside from the actual seafood, acid is the most important element of ceviche, and that means it can truly make or break your dish if you don't use it properly.