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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Wolfgang Puck has a global culinary empire and earned accolades. Here is why the celebrity chef didn't expect to make money on one particular restaurant.
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Mustard is a tried-and-true condiment that many add to their sandwiches and hot dogs. Here is the difference between traditional yellow mustard and spicy brown.
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Scallops are a delectable and expensive seafood dish enjoyed across the globe. Here is how not to be fooled by fake scallops that may come across your plate.
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Love inspires us to do crazy things; for a town of Wegmans fanatics that meant creating a musical for the beloved grocery store chain.
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Loud music in a cafe, bar, or restaurant isn't always just an aesthetic choice. In some cases, there might be a very calculated decision behind it.
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Did you know that in 2009, competitor eater Joey Chestnut consumed 76 hot dogs and buns in 10 minutes? Learn more about the history of Nathan's Famous.
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Ever wondered how Grant Achatz designs new dishes? Here's what you need to know about the unique process he uses to create stunning dishes with crazy flavor.
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A rare yellow lobster once found its way into a shipment bound for a Wegman's store in Pittsford, New York.
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For when summer power outages hit, come up with a game plan for protecting perishables in your fridge and freezer. Here are a few tips to get started.
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It's going to be tough to have a Coke and a smile in Russia. Coca-Cola, along with other brands will soon be unavailable to consumers in Russia.
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El Che's wood-fired hearth throw so much heat, it can be felt at the tables close to the open kitchen. Here's how chef John Manion uses fire to cook his steaks.
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While stone crab harvesting is celebrated as sustainable, the Florida Fish and Wildlife Conservation Commission is starting to question this assessment.
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Starbucks managers in some states have allegedly threatened baristas with the loss of transgender-inclusive health care should they unionize. Details here.
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When judging hot dogs, experts will look for a classic snap, and as it turns out, if you want to guarantee this, there's a particular hot dog you should seek.
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Most of us know that you need to crush garlic to release its flavor, but did you know the way you cut into a garlic impacts the intensity of that flavor?
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Across the country, seafood boils bring people together to share a great regional dish. Here is the difference between Louisiana crawfish and Lowcountry boils.
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The USDA announced a partnership with the Reinvestment Fund to help grocers and other healthy food retailers open in underserved urban and rural communities.
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Walmart is aiming to close the gap between itself and Amazon when it comes to e-commerce by streamlining its fulfillment process and embracing automation.
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Mold and cheese is often a conundrum. While some celebrate the tangy additive of an aged cheese, is it actually dangerous for you to consume the mold?
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Ina Garten counts olive oil a cooking essential, but when she advises using good olive oil in recipes, she doesn't mean Italian. Here's what she really means.
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Grubhub has teamed with MasterChef network FOX to deliver the MasterChef culinary experience straight to your door. Here is everything you need to know.
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With ready-to-eat foods more popular than ever, you may need to consider adding them to your weekly meal prep. Here's the latest on ready-to-eat foods.
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Studies have linked regular potato consumption with a higher risk of Type 2 diabetes, and scientists are attempting to modify two potato starches to help.
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A new study by the Pesticide Action Network Europe found that the European Union miscalculated the number of pesticides found in their produce. Here's the info.
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Fruit purists today may not enjoy canned fruit cocktail, but a homemade infused syrup can turn a boring bowl of cut-up fruit into the star of the dessert table.
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It's grilling season, and that means lots of burgers. Here's a burger hack will perfectly portion your meat without even getting your hands covered in carrion.
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Unless you're a professional eating champ, chances are you'll need to store your leftover Cinnabons. Here's everything you need to know about how to store them.