Lauren Rothman
School
CUNY School Of Journalism
Expertise
Food Writing, Recipe Development, Health & Wellness
- Lauren has more than ten years of experience as a food writer, and has contributed articles to outlets including Serious Eats, VICE, Food & Wine, and Epicurious.
- A former professional chef, Lauren is an experienced recipe developer.
- Passionate about natural health and wellness, Lauren has authored articles on the subject for Curbed, VICE, HuffPo, and other outlets.
Experience
A former professional chef and recipe developer, Lauren Rothman has been writing about food and drink for more than ten years. Having started as a lowly intern at the popular food blog Serious Eats, she has gone on to author articles for outlets including VICE, Food & Wine, Epicurious, Saveur, and others. Lauren is currently based in Oaxaca, Mexico, and you can check out her collection of food snapshots on Instagram.
Education
Lauren earned her Masters degree at CUNY School of Journalism.
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 Lauren Rothman
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Caramelizing onions is a simple process that doesn't require much babysitting, but when you're short on time, can be a bit difficult to accomplish.
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The Chipotle Mexican Grill is offering free food and drink perks when you sign up and use its Rewards Program app in a campaign its calling "Freepotle."
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This green wrinkly-looking cabbage is like two vegetables in one, with its larger outer leaves soft and pliable and its inner leaves much more firm and crisp.
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If you've sampled sorghum syrup, then you know that its appearance and flavor are quite similar to that of molasses. But the two syrups aren't exactly alike.
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Pork has been branded "the other white meat." With pork chops becoming leaner, there is concern about them drying out, with a recent focus on air fryers.
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Many types of chocolate can be used for melting, but if you're looking to melt some chocolate chips, there's one thing to know about them first.
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Sourdough bread is one of the most beloved types of bread available. However, its starter can be temperamental. Here's how to tell if it needs extra work.
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Chefs and home cooks use this classic base for creating a French spin on gnocchi called gnocchi a la Parisienne.
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Though many variations on the Piña Colada have been blended over the years, the drink made with this classic rum still stands the test of time.
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A kitchen appliance that's likely sitting on your counter right now can make whipping up supple, easy-to-shape pizza dough a walk in the park.
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Chicken thighs are among the most practical and delicious cuts of poultry. These are some of our favorite recipes to elevate any weeknight or weekend meal.
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You might think a cookie scoop is only good for portioning out cookie dough, but there's a whole world of jobs this handy multitasking tool is truly capable of.
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Out of all the traditions and culture behind Lunar New Year, there's one show-stopping dessert that binds families. Here's how this sweet rice dish came to be.
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There are probably a million tips and tricks for making the perfect fried chicken. Now there's another one to add to the list and it involved a bit of vodka.
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Given Nigella Lawson's tendency to ad-lib, it's not surprising that one of her favorite ways to prepare cauliflower curry includes an unexpected ingredient.
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Cassata is made of syrup-soaked sponge cakes layered with a sweetened ricotta filling, but the first thing you'll notice is its striking green color.
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It was actually in Canada where Starbucks took CEO Howard Schultz's idea for an Italian-inspired chain for a test run. Find out where his idea originated.
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Bernaise sauce is a creamy, delicious addition to any succulent piece of red meat. Here is the blender trick you should use to make your sauce extra creamy.
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There aren't a whole lot of ways homemade graham cracker crusts can go wrong, but it does happen in the form of a slumped crust. Here's how to fix it.
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If it's been a while since your last high school Spanish class, you might be wondering: What's the difference between chilaquiles verdes and chilaquiles rojos?
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In addition to being judicious with the mixing, adding hard-boiled egg yolk into your shortbread dough can help turn out cookies that melt away on the palate.
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If you love maraschino cherries, then you've probably faced the dilemma of a jar that's empty of cherries, but still full of the flavorful liquid.
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Around the world, there are many different drink traditions associated with New Year's Eve. Here is an unexpected ingredient Padma Lakshmi adds to her punch.
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One of the most versatile pastas by far is spaghetti, taking well to a variety of sauces. Here are some recipes sure to elevate a comforting spaghetti night.
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It could be a good idea to add an extra boost of protein and sugar to your next marinade, dredging station, or dry rub if you want to speed up the browning.
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If you know ravioli, you might have also heard of agnolotti, another Italian stuffed pasta. But do you know the folding technique that sets the two apart?
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If you always make your pasta sauces with olive oil, you might want to consider reaching for butter the next time tomato sauce is on the docket.