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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Ever wonder why your favorite diner makes bacon so much better than you do at home? There's a trick diners use to make the bacon that much crispier.
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In the current economy, many companies have turned to using chicken thighs for poultry dishes. New data shows that thigh prices have steadied after a spike.
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Protein is an essential part of a diet but most of it is consumed at dinner. But,. research suggests that breakfast protein is also beneficial and here's why.
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Add olive oil to the list of hiking prices, joining the likes of bacon and bread. Similar to the wheat crisis, Spanish and Italian olive crops suffer from this.
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Ice is essential not only for cooling down your cocktail, but also for creating and maintaining its proper flavor. Are you storing your ice correctly?
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Produce spoils faster in the heat and, when temperature and humidity fluctuate, knowing how to properly store your produce can be a gamechanger.
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A cast-iron skillet is a necessity for many home chefs in their kitchens. Here is how you can use a cast-iron skillet as a flame tamer on top of your stove.
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With a growing population and demand for protein, the world is increasingly reliant on aquaculture. Here are the two types of aquaculture, explained.
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"Black Mixcellence: A Comprehensive Guide to Black Mixology" celebrates Black and brown excellence in the spirits industry. Here's what to know about the guide.
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The Starbucks union effort began in January, when workers at a Buffalo, New York store voted to unionize, but the effort just hit an important milestone.
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Many cooks say that soufflé is a dish difficult to make and master, but what's the real reason behind this? Here's what you need to know about making a soufflé.
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Chefs often have a signature dish, one that can help give themselves and their restaurant a specific identity. Chef Michael Caines, however, eschews the idea
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Normally, consumers are quick to turn away from canned varieties of seafood. However, here is the reason why you should consider purchasing clams in a can.
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Food waste is a problem that many nations are facing. A new study shows that current supply chain issues are increasing food waste across the United Kingdom.
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Experts have been trying to figure out how we can maintain a strong food system for years to come. It turns out trees and forests could be the key.
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War-torn Syria has been locked in a deadly civil war since 2011 which is now coming to a head with major food shortages. Here's what you need to know.
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When The Michelin Guide expanded into South Korea, it garnered controversy with its first publication. Here's why chef Eo Yun-gwon is suing The Guide.
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Whether from Cold Stone or the freezer section at a local grocer, American ice-cream cake is only rivaled by apple pie. Here's what preceded the cold dessert.
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The slow rollout of Michelin contenders is new this year, ending the tradition of announcing its winners twice annually. Here are this year's new restaurants.
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Cooking soup at too high a temperature or not stirring enough can lead to this culinary disaster, but with these tips, you may be able to save your dish.
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In today's fast-paced lifestyle shared by many Americans, seldom do we slow down. Here is why Sunday dinner used to be so important in American households.
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During the summer, a ripe piece of cantaloupe can be a delicious and refreshing snack. Here is how to tell if your cantaloupe is ripe just by smelling it.
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A cooler full of your faves ensures maximum fun in summer. But nothing derails a Sunday-funday faster than food poisoning, and the culprit could be your cooler.
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Nothing says summer like the sound of the ice cream truck coming down the street, but that familiar tune may be missing from neighborhoods this summer.
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Avocados are a delicious an nutritious treat that can be eaten on its own or added to a recipe. Here is why the Haas avocado market is currently booming.
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With over a decade of experience with the acclaimed chef, Hervé Courtot understands what qualities Nobu Matsuhisa brings as a visionary and leader
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Eggs are a beloved appetizer that can be made in advance of a party, but you don't want to make deviled eggs too far in advance. Here's why.