Ryan Cashman
Location
New Hampshire, USA
School
Westfield State University
Expertise
Home Cooking, Local Food, Homesteading
- Ryan's 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," Ryan never writes down the recipes of his own creations, much to the annoyance of his wife.
- 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.
Experience
Ryan has been a writer his entire life, knowing since age seven it was the craft he was meant to pursue. Having grown up with an Italian mother, food has always been central to Ryan's 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, eventually going on to become 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, Ryan is also an essayist, aspiring novelist, and award-winning playwright. He 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
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This super-simple Italian sliced-beef dish is all about letting three ingredients shine. While it's not common outside Italy, it's easy to prepare at home.
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Though it varies between species, shark meat generally has a meaty texture and is quite mildly flavored, which makes it a great substitute for other fish.
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A preferment is the extra step you need to boost homemade bread’s flavor, texture, and rise. Here’s why you should start adding it to your bread routine.
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As its name suggests, breakfast blend coffee is designed to give you a morning pick-me-up. Just how does it do that? The magic is all in the type of roast used.
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In order to combat the cold, Sweden has embraced many warm, hearty dishes. One of these dishes is kalops, a beef stew with a unique regional twist.
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While you can certainly eat mussels year-round, these shellfish become sweeter, juicier, and meatier as fall and winter approach. But exactly why is this?
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Sliced garlic has a different effect in dishes from crushed. Find out which foods these tasty slivers enhance, including as a crunchy spiced soup topping.
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Before the Prohibition, alcohol was first banned at the White House. President Hayes and the First Lady were the proponents behind this change in the 1800s.
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The only constant ingredient in a tuna melt is the tuna. Everything else from the dressing to the cheese to the toppings, and even the bread, is adaptable.
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While white vinegar has an even taste and doesn't affect the eggs much in terms of color, apple cider vinegar brings a complexity of flavors and a unique hue.
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To be clear, we don't just mean tossing roasted potatoes in butter after they come out of the oven. We mean actually roasting the potatoes in butter.
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If you're not satisfied with the results of your home wok cooking, Alton Brown has a great tip for you that can heat things up.
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As with most foods in Italy, there are strict dos and don'ts about making panzanella. But we suggest you break the rules and toast that stale bread.
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if you want to get a deeper flavor from your butternut squash, top it with some flavored breadcrumbs. But not just any breadcrumbs, spiced breadcrumbs.
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While there are several striking differences between American-Italian and authentic Italian food, none may be more so than the key to an authentic meat sauce.
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There is confusion around dairy-free labeling on some products, as they could actually contain dairy. Our tips will help you find the right information.
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While it may be tempting to opt for the most flavor-packed sausage, there's a reason why you should use a more neutral-flavored one in your sausage sandwich.
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Though we may be more accustomed to the large tins at Christmas time or the bags of Cracker Jack at a ball game, caramel corn is very easy to make at home.
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When in Italy, do as the Italians and try out this traditional -- though peculiar -- breakfast combination. It's not nutritious, but it's delicious.
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Coffee ice cream is delicious, but not all roasts taste the same. Learn how to make the best coffee ice cream using medium-roast coffee for a balanced flavor.
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Flaming cocktails are an impressive party trick, but the temperature of the liquor is vital to getting the perfect flame (without losing your eyebrows).
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Made using fermentation of milk and active cultures, buttermilk is great as a marinade for meats, including liver, as it's high in lactic acids.
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While most of us know that ordering a cappuccino after lunch is a no-go, when it comes to parmesan cheese, Italians happen to be particularly fastidious.
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Few countries are as tied to their signature beverage as Japan is to sake. Whether you want to sip it or cook with it, here's all you need to know about it.
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A little cocoa powder goes a long way, but nothing provides you with the deep and rich chocolate flavor better than one particular type.
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Idaho is home to many potato-forward dishes. One of the most beloved preparation methods is to cook them in a Dutch oven using a campfire and hot coals.
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While parsley and garlic are the primary flavors of chimichurri, the vinegar provides the acidity required for a good marinade for a steak.