Stasia Stockwell
Expertise
Baking And Pastry, Wine, Coffee
- As an obsessive baker and cook, Stasia loves diving into bread science and experimenting in the kitchen with everything from bagels and croissants to cooking with locally foraged wild foods.
- Along with her love of food, she's a wine enthusiast who regularly nerds out learning about grape varieties, wine making techniques, and terroir.
- Stasia has taken educational courses on various coffee brewing techniques and is an expert in making the perfect cup.
Experience
Stasia began her food industry journey at a small local bakery in her home state of Utah, where she happily kneaded hundreds of loaves of bread every morning. After a brief stint in culinary school, she worked alongside reputable pastry chefs in Newport and Boston in the summers while earning a degree in English in Colorado. Since then, she's worked in kitchens, bakeries, and wine bars in Summit County, Colorado, where she now calls home. Along with her work in the food industry, Stasia has been a freelance writer and editor for nearly a decade. She's written about camp kitchen gear and foraging for edible mushrooms for Backpacker Magazine, covered wine for Denver's 5280 Magazine, and is the managing editor of Trails Magazine, a print-only publication where she oversees the food section.
Education
After a semester of culinary school at a technical college in Ogden, Utah, Stasia earned a Bachelor's degree in English in Denver.
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 Stasia Stockwell
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For an easy weeknight swap, try replacing your marinara with a tapenade. It will lend your pasta dish a luxurious, yet still light flavor that's totally unique.
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If you can't take the heat — stay in the kitchen and follow our surprising guide on how to cook with chili peppers without setting your mouth on fire.
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It's natural to assume when you add a splash of white wine to a dish, the alcohol burns off quickly with none remaining in the final dish, but that's a myth.
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Sometimes you just can't wait for that mug full of caffeine in the morning. But don't pause your brewing to get a quick cup in — it won't taste nearly as good.
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Chiffon cakes are delicious, and part of what makes them lovely is the texture. That means it's important to get your batter just right.
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Pop-Tarts are not only easy to replicate at home, but they often taste better, too. In order to achieve that sweet, flaky dough, follow these tips.
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Whether you want neat triangular onigiri or pleasingly round balls, a sheet of plastic wrap is your friend, for perfect shapes without getting sticky fingers.
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This handy little piece of kitchenware will not only help you produce beautifully presented cakes, but is a useful tool in savory cooking, too.
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Swiss buttercream is an elevated crowdpleaser. This classic, however, can be tricky to make — here's how to fix a curdled batch in a pinch.
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If you are looking for a creative way to elevate your charcuterie board with a new fruity addition, give quince paste a chance over typical grapes and figs.
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A good bourbon or whiskey often serves as the perfect nightcap. But it is made even better by pairing it with something sweet and simple: vanilla ice cream.
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Poaching is perhaps one of the trickier methods to master when cooking eggs, but that doesn't mean it's not possible. Here's why you need fresh eggs for it.
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If you want tasty and tender empanadas, be sure to find a dough recipe that incorporates more fat than the one you use for your favorite apple pie crust.
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As we all know, the Italians are celebrated globally for their excellent cuisine. But while pasta and pizza take center stage, don't overlook this flatbread.
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Rooted in history and indicative of a people with strong emotional ties, this tradition merges two of the largest tenets of Greek culture: food and family.
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Like other meringue-based desserts, pavlovas are tricky to get just right. This simple tip will help avoid cracking and leave your pavlovas looking perfect.
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If you really want to wow with your dinner rolls, try creating crowned tops. In order to create this look, all you need is a pair of kitchen shears and oil.
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Meal preparation kits are incredibly convenient for a busy schedule. And luckily, some brands don't make you swap compromise for conscience.
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Skip the tomatoes on your BLT and opt for peaches instead. The crispy, salty, fatty bacon is the perfect companion for juicy peaches.
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One way to elevate the flavor of your iced tea is by using a tool you might already have in your cabinet for brewing coffee: a French press.
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Sandwiches are all about layers, from the bread to the fillings. And if those layers have a variety of textures, it'll make that sandwich that much tastier.
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Coffee is always going to taste better when it's ground fresh. And if you drink Starbucks beans at home, you don't have to worry about having a grinder on hand.
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Thanks to corn's versatility, it's easy to get creative, and that includes upgrading your grilled cheese to a flavorful midsummer meal.
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While we often associate yeasted donuts with the deep fryer and cake donuts with the oven, cake donuts can actually be either baked or fried.
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With a little creativity and some basic food science know-how, issues like a dish that makes you pucker have quick fixes hiding right in your pantry.
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One of the keys to getting a good pan sauce is knowing when to add the extra flavor you're hoping to use to elevate your sauce and your dish.
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While even the best bagel shops try their hardest, the bagel's toppings never quite accumulate as much on the bottom as they do on the top.