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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Bathwater is normally reserved for bathing and soaking, but in the actual spa town called Bath, the mineral-rich water is also available for drinking.
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Joining wonderfully salty bacon and sweet and complex chocolate is a no-brainer, but you do want to be careful to get the meat-to-sweet ratio right.
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It has long been considered that in order to avoid lumps when cooking gravy, you need to begin with a base of cold liquid. But there's more to the story.
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Don't throw out your caramelized pan. There is a very simple trick to cleaning out that sticky caramel residue from your pot and all you need is water.
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Fluffy Italian focaccia is a carb lover's dream. Read on as we learn how the Ligurian focaccia became the gold standard for Italian flatbread.
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Whether you're trying to eat more plant-based or never really loved it in the first place, shake up your tuna salad by replacing the fish with chickpeas.
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This ultra-rich and yet super-light Julia Child chocolate mousse recipe uses both egg yolks and whites, as well as chocolate, coffee, and orange liqueur.
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If you're looking to experiment and add an extra level of flavor to your tomato sandwich, flavoring the bread is a great place to begin.
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While traditional clam bakes are amazing, there's another fun method. Read on to learn how we use the bread loaf pan to customize your clam boil.
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Think this sandy cake is going to be grainy? Think again. Find out all about this delectable, soft, pillowy Italian cake, including what to eat with it.
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There is nothing subtle about this classic French steak dish. We go over the origins of Tournedos Rossini, how it is made, and where you can find it.
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One of the most famous and beloved foods in Indian cuisine, samosas are a combination of beautifully spiced vegetables, and they are magic to make at home.
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There is something to be said for changing things up by bringing in new ingredients. And one of the simplest additions you can make to pasta night is asparagus.
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Shopping right before the holidays can be a nightmare, but you can make your grocery trips a little bit easier by knowing the best and worst times to go.
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The real key to a good, crispy batch of calamari is actually to be found in a simple pantry staple you may be overlooking: cornmeal.
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Whether its a pie, galette, or tart, a soggy bottom is a quick way to ruin a long day's worth of baking. Here's a quick tip to save your treat.
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Chocolate truffles are known for their decadence. And similar to many high-end goods, truffles are best made with a reserved amount of flavoring.
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Beets are an under-appreciated food as is -- and as an ingredient in baked goods, even more so. But perhaps we're overlooking this versatile vegetable.
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Chef Nico Ladenis: From self-taught pioneer to three-star triumph and mentor of masters, his enduring legacy transformed London's food scene.
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Everyone will be impressed if you make your own temptingly buttery soft brioche. But don't try until you know when to add that crucial ingredient: the butter.
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This Italian stew of braised chicken and Mediterranean vegetables is delicious and simple, but you'll only get great results if you use the right chicken cut.
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The buttery, flaky, shortbread-like dessert is an absolute masterpiece of Breton cuisine, characterized by its rich flavor and crumbly texture.
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Not only is this a great way to cut down on carbs, but it gives you all of the same, excellent flavor of pickles in your sandwich, but more intensely.
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See why you actually are better off keeping two olive oil types in your kitchen - one just for finishing dishes and one specifically for cooking.
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This tasty but simple fish stew, always made or served with aioli, originates from the south coast of France, where there are a couple of ways of preparing it.
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Also known as dry brining, salt brining is a seasoning technique that applies liberal amounts of salt directly to a steak. The big trick, however, is time.
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Cooking grits in this manner has everything to do with the ultimate mouthfeel. Grits should be beautifully smooth and creamy, not lumpy or gristly.