Katie Horst
Expertise
Entertaining, Food, Family Meals
- Katie has 20 years of catering and cooking experience, teaches cooking classes in people's homes, and is a recipe developer for a local restaurant.
- A former blogger and a freelance writer, Katie has contributed to local art productions as a writer and editor. She is also an inspirational speaker, sharing her writing, parenting advice, stories, and food adventures with the local community.
- She and her husband own and operate a recording studio where Katie co-writes music and hosts musicians from all over the world, feeding them delicious food she hopes they will in turn sing about.
Experience
Katie has incorporated her passion for discovering new food into every aspect of her life through entertaining guests, teaching cooking classes, hosting large parties, and feeding her four sons. As a writer, musician, and inspirational speaker, Katie has been able to marry food and writing into a medium that touches people on a personal level. She was the guest chef and creator for a Valentine's Day dinner at a local restaurant and continues to cater small parties and events. She is inspired by the selfless beauty of pulling together carefully selected ingredients and turning them into bite-sized works of art as a way of showing love using the language of food.
Education
Katie graduated with a bachelor's degree in Bible and Theology from Lee University in Cleveland, TN, giving her experience in writing and research and the unique ability to use the art of cooking as ministry.
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 Katie Horst
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To find out which wine pairings Tasting Table readers fall back on again and again, we asked 615 people living in the U.S. their top food to pair with wine.
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Do you know how and why shortening takes different forms? If not, then don't worry because this breakdown will help you choose the right kind for your recipe.
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The U.N. and Kitchen Connection Alliance have come together to make a cookbook. The focus of the recipes is climate sustainability and the cook's role in it.
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If you love cornbread, meet its close cousin, spoonbread. This delicate side dish is a staple in the South -- and one you should definitely know about.
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The mini bottle cocktail trend has a surprisingly funny and interesting background. Here's how this cute alcoholic addition got its start.
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Fresh burrata requires little more than a drizzle of olive oil and a baguette and should be paired with a wine that 'complements the creamy texture.'
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Fat-washing is one of those molecular mixology experiments that resulted in something popularized by restaurants but is easily adaptable for the home cook.
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There are two types of ovens in kitchens across the globe — conventional and convection — and the difference between the two is quite significant
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Roux is a flavor base for a myriad of recipes. The color of roux changes dramatically as you cook it, but how do you know which color you need for your recipe?
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There's so much to cook on Thanksgiving, to get everything done you'll need a couple of tricks up your sleeve like this boozy cheat for delicious gravy.
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Cheese and wine take a bit of finessing, but you can find a complementary duo when done right. Here is the best type of wine to pair with gruyère.
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Recent research has drastically altered their timeline for when the earliest humans were known to cook their food, a practice that transformed the way we live.
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Black Friday is fast approaching, and all you epicureans will want to see these food and cookware offers. Tick your shopping list off early with these deals!
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Wine expert Mathew Woodburn-Simmonds has a tip that will dispel the myth that the best should be saved till last and free you to start pouring ASAP.
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We asked our readers which cooking method was the best way to prepare a Thanksgiving turkey. One came out the clear winner. Here are the results.
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Both coffee shops and folk music share a rich historical past that highlights the lifestyle and plight of "common" folk so they're a perfect match.
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You may be looking for some new ways to punch up your traditional fare, particularly starchy side dishes like stuffing and mashed potatoes.
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Regulations around how and what cows are fed is the main difference between regular and organic milk, but they also have slightly different flavors.
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Giada has sold items from small, Italian family-owned businesses on her site Giadzy since 2017. Now she's offering a curated Northern Italy Surprise Box.
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Other states have already passed bills to ensure free lunches for all students and Colorado added Prop FF to the November 8 midterm election ballot for 2022.
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If you're the one that prepares Thanksgiving dinner, you're probably in knots all of November. But remain calm because Ina Garten has a tip to save the day.
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Freshly laid eggs, vibrant strawberries picked to perfection, and farm-to-plate meals are not the only things that bring Garten to Amber Waves.
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There is often a risk of any pureed food being watery, so we have a few tips to make sure your pumpkin puree will be the perfect base for any fall dish.
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Panera's iconic, earthy, and nurturing sign can be recognized anywhere, but what is the meaning behind it? Here's what Panera's logo really represents.
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2022 marks the 120-year anniversary of King Oscar canned seafood. Before it donned the moniker of royalty, Stavanger Canning Company was founded in 1873.
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Have you ever wondered what historical figures ate? A tiny scrap of paper gives us a glimpse of Michelangelo's shopping and dining habits.
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Does deboning a leg of lamb really make that much of a difference? Here's why it pays to remove it.