Karen Greco
School
University Of Connecticut, New York University
Expertise
Food, Beauty, Wellness
- Karen covers restaurants and food trends for a regional magazine publisher.
- Her formative years were spent working in foodservice, from diners to pizzerias to casual dining.
- An avid home cook, she loves experimenting with new food and flavor profiles.
Experience
Karen writes about the local food scene for Providence Media's stable of publications including Providence Monthly, So Rhode Island, The Bay, and Hey Rhody. A former beauty, fashion, and fitness writer, she has a particular interest in eating for wellness, which includes both nutrition and pleasure.
Education
She holds a BFA from the University of Connecticut and a Master's degree from New York University's Department of Performance Studies, where her course of study included food, performance, and culture.
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 Karen Greco
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While the two diets seem to be opposites, you can actually be both keto and vegetarian; both have strict rules, but allow for flexibility and customization.
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A lot of world history can be traced through Chinese restaurants. "Have You Eaten Yet?: Stories From Chinese Restaurants Around The World" does just that.
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When you reach into your seasonings cabinet to cook a health-conscious meal you may have about the nutritional difference between refined and unrefined salt.
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Eating fish offers a plethora of health benefits, but did you know you should think twice before buying seafood at the local grocery store? Here's why.
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Like all fast food brands, Shake Shack understands the appeal of seasonal food marketing, revealing limited edition shake flavors to welcome sweater weather.
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As Pakistan faces monsoons and melting glaciers, crops and livestock are being wiped out by flooding, devastating the food supply. Here's what you need to know.
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You've probably never heard of this cocktail, but it once was one of the most popular drinks in Britain. Charles Dickens even kept a few bottles in his cellar.
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Water spinach could break you out of your veggie rut. Though it's a staple Southeastern Asian cuisine, here's why it's tough to find in the U.S.
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Mushrooms in 15 states are being recalled after salmonella was found during routine testing. Here's what you need to know and which states are affected.
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Ina Garten has been gracing our TV screens for 20 years dishing out many down-to-earth tips. Now, she looks back over her illustrious television cooking career.
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Some New York stores have been limiting the sales of canned whipped cream to those over the age of 21 after becoming aware of a law that passed last year.
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With its two base ingredients on the watery side, tzatziki can be tricky to get right, but Ina Garten offered up the best cucumber for the job.
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The spice gives chicken and rice "a great dimension of flavor," making it "super delicious."
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The mother-in-law sandwich is ubiquitous fare across the Chicago area. Its origins are shrouded in controversy but the name has a funny story behind it.
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Sometimes kitchen flare-ups, what pan fires are called, happen by accident. Here’s why restaurant pans can catch fire.
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Of course, not all restaurant food is created equal, and some diners prefer to leave certain items to the experts according to a new Tasting Table survey.
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This recipe takes two traditional Roman comfort foods and combines them for an unbeatable dish that can be served as a snack or on-the-go meal.
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While thickness is based on personal preference, most palates prefer thicker grits -- but how do you get them just right?
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Soppressata is a type of salami made from lean cuts of pork, which can include the shoulder, loin, and ham scraps mixed with lard.
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Meat is an important element of the sandwich, but the amount and the quality of the meat that you use also matter. Here is how to create the perfect sandwich.
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Is there anything more satisfying than a well-made sandwich? From the moment your teeth sink into the crusty bread, your taste buds are in heaven.
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Shortbread is so easy to bake once you master the trick of getting the right ratios. Here's how you can bake shortbread more easily and effectively.
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While not as tough to melt as a hard cheese like Parmigiano-Reggiano, Swiss is a semi-hard cheese, but with good melting properties.
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Cold brew espresso must be prepared differently from traditional cold brew for a few key reasons. Here's everything you need to know about cold brew espresso.
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Most of the sugar made in the United States comes from sugar beets. But here's the real reason sugar production has been more successful than expected.
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Does cooking bacon shrinkage make you feel like you're playing the "how it started/how it's going" meme? Here's the real reason bacon shrinks when you cook it.
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We hear more about bone broth today, but how is that different from stock or regular broth? Here are the differences.