Location
Gothenburg, Sweden
School
Hofstra University
Expertise
No-Recipe Recipes, Seasonal Cooking, Savory Snacks
- Sara has been obsessed with cooking since she was 10 years old, when her mom taught her how to make chicken soup.
- She graduated from the French Culinary Institute in 2011, where she fell madly in love with all that butter and cream and remains devoted to it to this day.
- She has read Julia Child's "Mastering the Art of French Cooking" cover to cover twice.
Experience
Sara is a freelance writer with over 10 years of experience writing about food, cooking, cocktails, and spirits. She has loved the kitchen and everything in it for all of her adult life, and since graduating from the French Culinary Institute, she has continued to pursue her passion for writing about food. From June 2020 to August 2023, she lived in Bratislava, Slovakia with her husband Brandon, and started a baking business out of her home kitchen, providing "American-style" baked goods to local coffeeshops in town. When she isn't trying new recipes or reading Food & Wine Magazine, Sara loves planning her next vacation, roaming the streets of Gothenburg to find the next great coffee and sandwich combo, and trying all the local snacks to enjoy during her daily fika break.
Education
Sara has a bachelor's degree in journalism from Hofstra University.
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.
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Going out for a fancy seafood meal can cost a fair few dollars, so it pays to know which chains cost the most. We compared 3 top places in terms of price.
By Sara Kay
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Locating the origins of grocery store poultry isn't always as simple as you'd hope. TJ's has multiple suppliers, but there are ways of getting specific answers.
By Sara Kay
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If you're looking for fast fish, there's only one restaurant chain to head to, which has a huge selection of fried and grilled treats from the sea to enjoy.
By Sara Kay
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Weeknight dinners don’t have to boring, nor do they have to be expensive — and that’s especially true if you grab this cut of meat from Aldi.
By Sara Kay
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The U.S. has many laws dictating how alcohol can be sold. Due to this, you'll notice inconsistencies in Publix's availability depending on your state or county.
By Sara Kay
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This ingredient is added to differentiate San Francisco clam chowder from the New England variety, providing a tangy, uniquely Bay Area flavor.
By Sara Kay
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From sustainability to transparency, the world of whiskey is being redefined by these trends. The experts weigh in on what to expect in 2026.
By Sara Kay
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Getting a deal on groceries has become vitally important these days. Here's how Aldi and Walmart compare and the situation each store fits best.
By Sara Kay
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The Great British Bake Off is changing once again with Prue Leith's departure. But who will take her place alongside Paul Hollywood? One person is standing out.
By Sara Kay
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Wondering what drinks you'll be ordering at the bar this year? Industry experts share the biggest cocktail trends that will shape what we're sipping in 2026.
By Sara Kay
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Dining out on a budget? We've got the just the hack for you — so long as you don't mind sharing.
By Sara Kay
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Check out the produce aisle, and you'll notice several kinds of oranges. How do they differ? Let's break down 10 orange varieties and the best ways to use them.
By Sara Kay
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Perfect ribs may seem tricky to make, but follow Robert Irvine's prep tips and you should get fall-off-the-bone tender meat, and beautifully browned results.
By Sara Kay
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School lunches are about to look a lot healthier thanks to a new law in California aimed at reducing ultra-processed foods. Here's what you need to know.
By Sara Kay
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In a city where a dining experience is a stone's throw away at any point, some places have creative locations. The next time you see these doors, take a peek.
By Sara Kay
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Here are the seven things that should make you think twice about the brewery you're visiting, according to the founder of a Brooklyn taproom and brewery.
By Sara Kay
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Trader Joe's has tons of delicious snacks and popular frozen food items, but when we ranked the store's crackers there was one that stood out as the worst.
By Sara Kay
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Whataburger breakfast items don't come with any heat as standard, so if you like things a bit spicy, then you need to know this easy switch when ordering.
By Sara Kay
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New York is a city with some outstanding steakhouses. One of the best is unique with its French flair created by its world-famous owner chef.
By Sara Kay
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Bourbon fans know that 23-year-old Pappy Van Winkle is hard to come by, which makes the news of it popping up at Costco locations for a bargain extra exciting.
By Sara Kay
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We hope you are a true fan of bagels and love discovering the most premium options in NYC, because we are about to lead you to places you didn't know existed.
By Sara Kay
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Five Guys is a burger joint known for being a bit pricier than most other fast-food places selling similar patties and fries, so we had a look to see why.
By Sara Kay
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Julia Child and Martha Stewart have both left their mark on the culinary world. We tested their roast chicken recipes head-to-head.
By Sara Kay
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Mayonnaise provides an excellent base for condiment-building. To take your mayo up a notch, consider adding this ingredient that's sure to pack a punch.
By Sara Kay
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Prime rib is a showstopper. However, you don't need to venture out to a fancy steakhouse for it, so long as you take a look at these tips for making it at home.
By Sara Kay
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If something just works, there's usually no good reason to change it, which is exactly why this tasty chain hasn't altered it's attention-grabbing logo.
By Sara Kay
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When you think of a deep dish pizza, you probably have a specific slice in mind. But this chain is updating how they make their deep-crusted pies.
By Sara Kay
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