Meredith Burkhart

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Location
Louisville, KY
School
University of Louisville
Expertise
Comfort foods, Health & wellness, Southern cuisine
  • In 2001 Meredith began her professional food writing career at the international Italian food trade publication Pizza Today Magazine.
  • From Michelin-starred restaurants to local hole-in-the-wall joints, she has traveled the country as a restaurant reviewer.
  • An avid cook and baker, she spends time in the kitchen creating recipes to serve FODMAP, gluten-free, vegetarian, and special needs diets.

Experience

Meredith has spent over two decades as a professional writer and editor. Her love of food and cooking began at an early age, helping her grandparents around the family farms. Before becoming a writer, she put herself through college, working at numerous restaurants as a server, bartender, and cook. Throughout her career she has been interviewed for television and radio on topics ranging from food waste to the landscape of food delivery post 9/11. Meredith has won multiple national awards in advertising for the health and wellness sector.

Education

Meredith has a bachelor of art's degree in English.

Tasting Table Editorial Policies

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 Meredith Burkhart

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