Crawford Smith
Expertise
American Regional Cuisine, Food History, Fine Dining
- Crawford paid his dues working on the line at fine-dining restaurants in Austin, Texas, making Neapolitan pizza, tapas, charcuterie, and more.
- He writes a food blog that translates his restaurant expertise into recipes for enthusiastic home cooks.
- Crawford collects historical community cookbooks to study the history of American regional cuisine.
Experience
Since his childhood as a Food Network-obsessed home cook, Crawford has always known he wanted to work in food media. He cooked at some of Austin, Texas's top restaurants to hone his skills before transitioning to a writing career. He has worked as a blogger for The Hoth, and also maintains a personal website where he shares recipes and stories from his life.
Education
Crawford graduated from McGill University in Montreal, Canada with a B.A. in political science and a double minor in philosophy and religion. He wrote for McGill's newspaper and explored Montreal's rich local food culture during his time in college.
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 Crawford Smith
-
We're focusing on the Seder foods, each of which has deep symbolic meaning. We'll list all of the major components of the Seder plate for the celebration.
-
We sampled the Texas Roadhouse menu to determine which items are a must-order and the ones to avoid at the casual steakhouse chain.
-
Familiarizing yourself with corned beef is key if you plan on cooking a St. Patrick's Day feast or want to replicate the Jewish deli experience at home.
-
From spicy stews to flavorful rice, West Africa offers a wealth of culinary delights. Chef Pierre Thiam takes us on a tour of the region's most notable dishes.
-
The next time you have some leftovers, think twice before popping it in the microwave. To understand what foods to avoid microwaving, read on.
-
If you're looking for a change of pace from pork, beef, and chicken, it's time to give elk a try. Get familiar with this increasingly-popular lean game meat.
-
The Cola Wars took place in the 1980s, but that doesn't mean we can't start a new cola conflict with this fizzy ranking. Which brand will come out on top?
-
Why settle for a mediocre pork chop dinner? Take advantage of these tips and tricks to ensure the weeknight standard reaches its maximum flavor potential.
-
David Dobrik discussed the pizzas he serves at Doughbrik's and shared the favorite pizzas he has to eat every time he's back in his hometown of Chicago.
-
Kit Kats are timeless, but its wide variety of flavors both in the U.S. and around the world makes the classic candy bar even more loveable.
-
David Dobrik opened up about his new pizza place in Los Angeles and the things he's found to be the hardest about running a restaurant.
-
Online creator David Dobrik has recently opened his own pizzeria, Doughbrik's. In this exclusive interview, he describes bringing his pizza dreams to life.
-
If you're thirsty for a soft drink with just a touch of sweet heat, look no further than ginger ale. But certain brands in particular are worth seeking out.
-
From Emeril and Padma to Paul and Prue, we reached out to some of the biggest names in the culinary world for their best holiday food and beverage advice.
-
British baking icon Paul Hollywood doesn't understand why Americans measure ingredients by volume. Here's why he says measuring by weight is better.
-
Tik-Tok creator and food enthusiast Bayashi loves including raw egg yolks in his cooking videos. Here's why.
-
The American dessert Paul Hollywood favors the most isn't even necessarily considered a desert in the States, but it certainly can pass for one.
-
There are loads of traditions during the holidays, and Paul Hollywood's include plenty of British treats that feel at home with "The Great British Bake Off."
-
Prue Leith is British but grew up in South Africa. The chef, writer, and TV personality told Tasting Table about Christmas food traditions in South Africa.
-
TikTok star Bayashi discussed how he got into creating ASMR food videos, why he showcases such indulgent recipes, and more in an exclusive interview.
-
Stainless steel cookware can cost a pretty penny. Follow these cooking and maintenance tips to make sure you're getting the most out of your investment.
-
Fruitcake is an often disrespected holiday food, but "Great British Bake Off" judge Prue Leith has some advice for how to win over skeptics with your fruitcake.
-
Pie crusts are notoriously tricky for novice bakers to get right. "The Great British Baking Show" judge Paul Hollywood shares his tips for making pie crusts.
-
Nigel Kabvina is known on TikTok for his cooking videos, but he comes from a mixology background. Here, he reveals his favorite winter cocktails.
-
Paul Hollywood is judging "The Great American Baking Show: Celebrity Holiday." He talks about the talent of the bakers and his own favorite holiday treats.
-
Pastry expert Prue Leith has a great Christmas dessert idea for beginner bakers, and she says, "It's very easy to do."
-
Brunch expert and social media star Nigel Kabvina's favorite way to make eggs includes plenty of one crucial ingredient.