Katherine Beck
Expertise
Asian Cuisine, Food History, Easy Recipe Upgrades
- Katherine has earned recognition for her newspaper reporting and editing from the Wisconsin Newspaper Association, including two General Excellence Awards.
- In Katherine's kitchen, you'll find a mini Korean grocery store so she can make the Korean foods she loves, such as bibimbap, japchae, and kimbap.
- She previously wrote a monthly column called "The Intrepid Chef," for which she got to explore international cuisine.
Experience
While attending college, Katherine began writing for newspapers in Wisconsin, including the Oconomowoc Enterprise, Waukesha Freeman, Milwaukee Journal Sentinel, and BizTimes. After graduation, she took the opportunity to live abroad and teach English in South Korea where she continued to freelance for newspapers, including Stars and Stripes. Upon returning to Wisconsin, she became a full-time reporter and then managing editor of the Waukesha Freeman and Oconomowoc Enterprise. She also co-authored a book on fashion designer Vera Neumann. While news writing had been Katherine's focus for many years, she had always hoped to further pursue her love of food, and Tasting Table provided that opportunity in June 2022. She has written numerous articles about Korean food, the history of foods and brands, and breaking industry news.
Education
Katherine has degrees in journalism and political science from Carroll University. She also attended Waukesha County Technical College Small Business Center, where she took classes that helped her launch her business, Katie's Gourmet Instant Oatmeal.
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 Katherine Beck
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Instead of trying to hide the patty under a stack of toppings, consider adding an ingredient to the meat patty that will make it juicier and more flavorful.
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Many chefs like to make a hamburger that is stuffed with flavors and spices, but Bobby Flay opts for a simple burger patty seasoned with just 2 ingredients.
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Middle Eastern shawarma and Greek gyros have similar preparation and appearance when eaten; however, the two differ considerably in flavor and toppings.
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While eating a messy hot dog is a sign of summer, there are times when getting condiments on your hands isn't ideal. In those cases, follow this tip.
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Should your raisins get dried out before the next time you need them, there is a quick way to soften them, thanks to their ability to absorb liquid.
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There's no denying that kimchi has a distinctive taste, but that sour and spicy taste only increases as it ages, which may be off-putting to some.
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How can you distinguish lactate on the surface versus mold? After all, you definitely don't want to be eating mold for both health and flavor reasons.
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Butter turned into a melty, over-softened mess? This ice cube trick has you covered.
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Take your tuna sandwich to the next level with a gourmet twist that will satisfy your taste buds. It's likely you already have the ingredient in your pantry.
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Spring is a season for new things and what better way to celebrate than with new mini donuts from Krispy Kreme? Here's what to expect from this cute launch.
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If you don't have the time to slowly nurture rice into mouth-pleasing risotto, don't feel like you have to settle for something else. Canned soup can help.
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Why does Starbucks only use arabica beans to make everything from its cold brew to its mocha? It all comes down to how robusta and arabica beans taste.
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With a squishy texture, bright color, and banana-esque flavor, circus peanuts don't quite make sense. Here's what we know about how the candy came to be.
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With so many people using the same cake mixes, why not make yours stand out from the crowd? All it takes is adding one easy ingredient: fresh fruit juice.
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While it may seem thoughtful to leave your treats on the counter so people working different shifts can enjoy the food, you are actually doing a disservice.
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Funnel cake from the fair is a summertime favorite for many, and it's not that difficult to make at home in your own kitchen. Here's how to perfect it.
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It's all about the dough. Too thin and the dough will not shape up properly in the frying oil. Too thick and it won't spread evenly.
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Do you know the difference between solid and chunk tuna? Learn how to pick the right one for your tuna pastas and salads with this helpful guide.
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Have you ever started a recipe and realized you don't have enough eggs or some other ingredient? Ina Garten has some tips on how to avoid this problem.
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Cadbury eggs got a little bit sweeter this year with the help of a new mascot. Here's the rescue cat that was named this year's Cadbury bunny.
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After a third run as CEO of the company, Howard Schultz has stepped down from Starbucks' leadership two weeks earlier than expected. Here are the details.
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If you're a lover of big flavor, gastrique could be a perfect addition to your next meal. Here's what you need to know about this versatile French sauce.
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Discover the science and tradition behind the pale pink hue of pickled ginger served with sushi and the role it plays in enhancing your dining experience.
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Cashews are delicious, but did you know they can be dangerous? You won't gasp at the price once you know the laborious process involved in making them safe.
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Consider adding frozen spinach to quiche, risotto, or smoothies. Really the possibilities are endless, especially when using one easy prep step.
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While not always easy to find because of its seasonality, sorrel adds a citrus tang to salads and is slightly bitter with a lemony undertone.
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After completing college, Martha Stewart took a job she later said helped her immensely as she built her empire as a food, decorating, and hosting expert.