Neala Broderick
School
Full Sail University
Expertise
Comfort Food, Food History, Cooking Hacks
- Neala spent over a decade in the restaurant industry, with roles ranging from slinging drinks to pretzel baking.
- Her travels have given her an adventurous palate and she'll try anything put on her plate.
- She loves spending all her free time in the kitchen and is currently studying for the American Cheese Society's Certified Cheese Professional® Exam.
Experience
Neala's food obsession began at birth and her penchant for writing soon followed. After bouncing between internships and other unpaid writing ventures, she landed her first apprenticeship as a Food Writer with Eat Boutique. Her freelance writing career blossomed from there, and she's worked with dozens of food businesses as a copywriter while writing for a variety of platforms. Her writing can be found on sites such as Mashed, Cooktop Cove, and What Should We Do.
Education
Neala headed to Spain to study Spanish and literature before later receiving her B.F.A. in Creative Writing while working on an apple orchard in New Zealand. Strengthening her writing while exploring new cultures and cuisines gave her a fresh perspective and a passion for food.
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 Neala Broderick
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The Verdita shot combo is the bright, sweet, and spicy kick that is perfect for summer fiestas -- and will convert anyone into a fan of tequila.
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Birthday and steak is a great combo. But how about birthday freebies? We've gathered 6 steakhouses that offer some fantastic birthday freebies.
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Crisp roast potatoes may not be the most standard of garnishes for Caesar salad, but the complex texture adds a whole new dimension to this timeless side dish.
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When the mood says mashed potatoes, New York City has plenty to offer -- likely more than you could even imagine. But these are the best of the best.
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In a life of culinary travel, Anthony Bourdain seemed to have a taste for everything. Yet, these establishments held a particularly strong place in his heart.
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Whether biting into a tomato like an apple or simmering them down into a paste, tomato lovers can unite with these unexpected ways to use tomatoes.
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If you're ready to take cooking with wine to the next level, why not try adding tequila to the recipe? Check out this tip from celebrity chef Rick Bayless.
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When a pie is on the menu, you're looking at hours of work to prepare your cherries. That prep time can be cut down by using an antique cherry pitting tool.
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Daring chefs turn to an open flame to awaken garlic's complex flavors. Charring cloves produces a unique bite that lends well to fiery, smoky dishes.
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Potato pizzas have a thing and airy crust, with potatoes sliced as thin as the crust itself.
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The Shamrock Shake is more than just a milkshake; It's a piece of nostalgia, an iconic symbol of spring, and downright delicious. It deserves the hype.
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In the universe of cheeses, there are many different varieties. Some are misjudged because of their scent. Here is the pungent French cheese you should try.
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If you like a little bite to your martini, cornichons might be the perfect addition. Give these tangy, intense pickles a try -- learn more about cornichon.
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How you store an opened can of anchovies can really make a difference in the small fillets. Here's how to properly ensure they retain flavor and texture.
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Morning routines are notoriously aligned with productivity and success, and apparently King Charles takes his morning meal seriously with a strict breakfast.
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Do you usually find peeling an orange to be a messy affair? Then try this trick for clean hands. You'll only need two simple kitchen tools.
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Cantonese cuisine takes preparation to another level, even for the simplest of recipes. Here's how you can make slippery eggs your next lush dish to try next.
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Roast potatoes are one of the most delicious and easy side dishes for any meal, and this new cooking trick may make your roasted potatoes perfect.
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Some of our favorite foods feature contrasting flavors, textures, and temperatures. That's probably why this spicy condiment goes so well with ice cream.
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The logic behind most mixologists is that if it tastes delicious in a glass of coffee, it will work just as well incorporated into a cocktail.
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Steak sauce is hotly debated as to whether or not it actually belongs on meat. Here is the history behind the association between meat and the tangy sauce.
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Fans might remember Julia Child's impressive knife assembly, and one notably large blade, hanging on the wall behind her as she glided about the kitchen.
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One of the most beloved classic sandwiches is the tasty, gooey tuna melt. However, it wasn't invented purposely -- its origin was actually rather accidental.
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Mead is arguably the oldest alcoholic beverage and is gaining popularity in with 21st century crowds. Here is everything you need to know about mead.
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If you put a carbonated drink in the freezer, mind the time, as this combination of frozen CO2 and H20 can turn that can or bottle into an explosive surprise.
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As for the mechanics of bread's trusty security box, it's all about the temperature and letting the bread 'breathe.'
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Cooking with wine is a delight. When eggs are poached in wine, a flavor party erupts that will have you poaching eggs in wine forever. Here's how to try it.