Matthew Spina
School
University Of Pittsburgh, Loyola University Chicago
Expertise
Home Cooking, Baking, Food Culture
- An experienced digital media writer, when he's not behind a keyboard Matt can be found obsessively hunting down the best street food or at the farmer's market grabbing the freshest fruit for his latest baking challenge.
- A passionate home cook and baker for over 15 years, Matt believes strongly in the power of good food to bring people together and support a healthy and happy life.
- In addition to his experience in the kitchen, Matt has studied and written about the larger-scale impacts of food on culture, the environment, sustainability, and history.
Experience
A longtime writer and editor Matt's work has spent nearly a decade working in digital media. He spent seven years writing comedy and satire for The Onion and has done food writing for Thrillist. His work has often centered on the politics and culture of food in the United States, with a focus on the impact of fast food, the historical origins of different dishes, and the importance of home cooking. Prior to his work in digital media, he worked as a kitchen assistant in a bakery.
Education
Matt has a master's degree in history from Loyola University Chicago and attended University of Pittsburgh as an undergraduate. He studied the social and cultural development of the early United States, including the impacts of immigration, cultural exchange, and geography on the nation's cuisine.
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 Matthew Spina
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Each drink highlights a unique aspect of tequila and shows the endless potential Mexico's signature spirit has, not just during the holiday, but year-round.
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It shouldn't come as a shock that coffee works wonderfully in an alcoholic beverage, but some discretion is required when it comes to cold brew cocktails.
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When it comes to beef stew, anything goes. Still, some beef cuts are better at creating umami flavor and a thick mouthfeel. An expert chef shares his top picks.
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Do you think a crisp and light refreshing beer is the best option to balance a high heat spicy meal? Sometimes perhaps, but there are other options for sure.
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The ever-persistent hunt for authenticity in cuisine is bound to hit a major roadblock when it comes to braciole. We spoke to an expert to learn why.
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You might think of potatoes as nothing more than a starchy filler in beef stew, but it's time to start paying the spuds a little more attention.
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When selecting alcohol to bring to a dinner party, wine is often considered the standard, but we spoke to an expert who suggests bringing Belgian beer instead.
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Cutting into your fresh Costco rotisserie chicken to find green breast meat would be alarming to say the least. But what causes this and is it safe to eat?
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Some skeptics may say the sandwich is nothing but hype, but true fans wholeheartedly disagree. And if you're going to make one, you better do it right.
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It's best to stick to the traditional, authentic ways of cooking certain dishes, but Anthony Scotto advises the opposite when it comes to braciole.
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Fans of old school horror are sure to be familiar with Vincent Price's many iconic starring roles, but how well do you know his food preferences?
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A simple meal of chicken and rice can satisfy an entire household, and it doesn't have to be difficult to make in order to be delicious!
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Noma held a long-lasting reputation as the world's best restaurant. Though the original physical location is now closed, the Noma brand remains alive and well.
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Preparing fresh crab legs to scrape out the meat can be one heck of a chore, making you less likely to try a recipe like this at home. Try canned instead.
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Bottled barbecue sauce can get the job done but it lacks the personalized flair associated with good BBQ. When upgrading store-bought sauce, you have options.
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At first glance, sugar cookies and snickerdoodles might seem similar - but, believe it or not, the differences between the two extend past adding cinnamon.
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This spring Chick-fil-A fans will have something sweet and berry-tastic to wash down their favorite chicken sandwiches and waffle-cut french fries.
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We asked at the Nassau Paradise Island Wine and Food Fest, and the answers ranged from old classics to bygone trends from decades before the '90s.
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Steak and eggs is a simple dish but it's possible to put too little thought into it. Considering your cut of steak is a good way to avoid oversimplification.
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If you want to make some Kansas City barbecue, you've got a few types of ribs to choose from, just make sure it isn't too lean. Here are your best bets.
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When asked whether he had any tips for making a brisket worthy of love, Duff Goldman's advice wasn't something to do, but something to leave out.
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Mushrooms are some of the umami kings of the ingredient world, and within the world of mushrooms, shiitakes stand out in their ability to impart deep flavors.
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Of all the stunning and spot-on period details showcased in "Palm Royale," for us it's the popular cocktails of the 1960s that stand out the most.
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KFC is getting in on the sauce action by announcing its new Saucy Nuggets, which will come in five flavors - three new and two returning fan favorites.
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For a crispy, tasty upgrade to your standard burrito, look no further than your favorite tater tots. All you need to do is smash them for ultimate crunch.
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With so many different breakfast foods on offer, we can't really expect Starbucks to get every single one of them right, can we? Well, this is the one to skip.
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Chef Gordon Ramsay is back, as Seasons 23 and 24 of his popular cooking show, "Hell's Kitchen," have just been announced - this time set in Connecticut.