Ryan Cashman
Location
New Hampshire, USA
School
Westfield State University
Expertise
Home Cooking, Local Food, Homesteading
- Ryan lives on a 2.75-acre homestead where he produces maple syrup, raises chickens and satin angora rabbits, and plans to grow up to 75% of his own food.
- His greatest food influences are Julia Child, Jacques Pépin, Anthony Bourdain, The Two Greedy Italians, Jamie Oliver, and, of course, his mother, Rose.
- A cook "by feel," he never writes down the recipes of his own creations, much to the annoyance of his wife.
Experience
Ryan has been a writer his entire life, knowing since age seven it was the craft he was meant to pursue. Growing up with an Italian mother, food has always been central to his life. In 2013, he started writing a weekly food column for his college newspaper, The Westfield Voice. The column, titled Knowing to Cook, quickly became one of the paper's most popular writings. Ryan has since gone on to be published both locally in his native New England, as well as nationally. He served as a freelancer for the Worcester-based lifestyle magazine, The Pulse, and eventually became the voice behind PulseBrew, the magazine's beer/spirits column. Ryan has also written stories for Fresh Cup Magazine and Edible Pioneer Valley. Apart from food writing, he is also an essayist, aspiring novelist, and award-winning playwright. Ryan is currently at work on his first novel and is building a homestead with his wife and three children in the foothills of southwestern New Hampshire.
Education
Ryan holds a bachelor's degree in communication with a concentration in journalism from Westfield State University. During his time there, Ryan was surrounded by food lovers and storytellers, all of whom helped fuel his passion for food writing.
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 Ryan Cashman
-
Making decadent, homemade pasta is not as tricky as it sounds. But don't skip this crucial step to ensure your noodles come out with the perfect consistency.
-
Ganache is a rich, decadent topper to chocolate cake, but it can be difficult to make. In order to avoid oily ganache, follow these simple tips.
-
The thing about sausage links is that, when you're cooking them whole, they may look finished on the outside, but are actually drastically undercooked inside.
-
Optimal food storage is one of the greatest ways to increase the shelf-life of food. This is especially true for dishes with multiple ingredients like meatloaf.
-
Butter poached lobster can be a luxurious treat, but you'll want to make sure you use a cold water lobster for optimal results. Here's why.
-
There are a few things you need to know before you go about roasting food on a broiler pan, starting with what a broiler pan is.
-
You don't need to add butter or oil to duck before roasting to get that perfect crispy skin. Here's why it doesn't need the additional fats other poultry does.
-
Bright red cuts of meat may look fresh and enticing, but here's why you should think twice before buying those brighter pieces over cuts with darker hues.
-
Though not scientifically proven, some people say sulphur in wine causes hangovers, but sulfur dioxide is an important ingredient in wine. Here's why.
-
Virginia? Believe it or not, the Old Dominion actually has a thriving wine industry whose "region" is perhaps more unique than any other in the United States.
-
You may have heard of dry canning as a quick and easy way to can goods for later use, but use caution. Dry heat is actually detrimental when canning.
-
Upgrade a classic grilled cheese to an even more flavorful treat with a popular deli bread that pairs well with a variety of savory cheese and bold condiments.
-
Seed saving might seem like a thing only diehard gardeners do, but it actually has huge implications for global food stability and preserving plant diversity.
-
A cured ham is a happy addition to holiday dining tables, but what can you do if it's too salty? Adding ginger ale in a few ways can make all the difference.
-
There is one rule that you might not know. And if you do know, you've likely broken it. The rule is knowing exactly where to put your discarded food scraps.
-
While we all know tapas as the Spanish tradition of serving small plates of delicious food alongside drinks, the original meaning was completely different.
-
There are a few ways you can prevent cracks and leaks from happening, but one of the easiest is to reach for the salt on your counter.
-
If you ever get the chance, consider doing a caviar bump by eating the coveted fish eggs off the back of your hand for a more intimate and flavorful experience.
-
Fortunately, if you find yourself in a situation where your red wine is simply not as vibrant and tasty as it once was, there is a way to improve it: mushrooms.
-
Lidia Bastianich is no stranger to cooking with herbs found in many cultural cuisines, but she's been open about why you won't find cilantro in her kitchen.
-
There is a fine line to play when it comes to cooking a duck roast, and one of the keys to success is making sure that you are scoring the skin the correct way.
-
Making yogurt is difficult, but the results are often great. However, if something goes awry, don't fret -- you can revive it with store-bought yogurt.
-
Buying a whole chicken and separating it is cheaper than buying cuts and it tastes better, too. Follow Andrew Zimmern's weighty tip for how to chop up the bird.
-
Sometimes, in the case of seasoning a prime tuna steak, we should remember the KISS acronym: Keep it simple, stupid. But it also depends on the type of tuna.
-
While many may be content with standard grills to get this job done, there is nothing more unexpectedly perfect for a flamed steak than a pizza oven.
-
Mint is an excellent and trusty addition to many cocktails, if not the star of the show. To get the most flavor out of your mint leaves, try this technique.
-
Make this French parsley-packed version of home fries to go alongside all sorts of savory brunch dishes. And the herby sauce also tastes great with steak.