Sylvia Tomczak
School
University Of Toronto, University Of Gastronomic Sciences
Expertise
Italian Food, Natural Wine, Sustainable Gastronomy
- Sylvia is a Canadian food writer currently based in Northern Italy, sipping natural wine and living la dolce vita.
- Every time she visits a new country, the first stop on her list is a local market or grocery store to check out new and interesting ingredients.
- When she's not getting her hands dirty whipping up something delicious, she's either reading her Nonna's old cookbooks or scrolling TikTok for the latest food trends.
Experience
After spending much of her childhood watching her Italian grandparents make sauce from scratch, cure their own meats, and make their own wine, these moments inspired Sylvia to further explore her culture, prompting her to eventually write her first book, "Honey & Truffles". Since then, her work has appeared online and in print for publications like RestoBiz and The Preserve Journal. With a love of words and enogastronomy, Sylvia remains passionate about learning new things through a foodie-focused lens and sharing them on her personal blog.
Education
Sylvia earned an Honors BA in Italian Studies and Professional Writing & Communication from the University of Toronto. Following her love of food, she earned her Master in Food Culture, Communication & Marketing from the University of Gastronomic Sciences in Italy. She's currently completing her wine certification from the Wine and Spirit Education Trust.
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 Sylvia Tomczak
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Sharing food with friends and family is a cherished tradition. But if the food you are sharing is fondue, here's an etiquette tip you need to follow.
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The floral magic of Starbucks' new lavender cold foam is the perfect complement to a variety of strawberry and other beverages. Catch it early in the season!
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Chocolate and mint are often found swirled together in delicious candies and ice creams, so why not use them in your next batch of cookies?
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If your lentil soup turns out a bit lacking, there are plenty of ways to kick it up a notch, and one of the best is to use either dried or fresh tarragon.
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Pairing fruit and meat is about balance. Apples contribute a honeyed sweetness that can tame the abundance of umami and even saltiness from the sausages.
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Matcha powder comes from tea leaves, but its applications extend far beyond the realm of beverages. Mayo is especially well suited to what matcha brings.
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Roast pork requires both a near-broil to transform tough skin from chewy to thin and crispy, along with a lower and slower roast to ensure even cooking.
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The best tasting bruschetta is piled high with tasty toppings, and in order to make that happen you've got to be sure you're slicing your bread right.
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Preparing a goose is a little bit trickier than a standard chicken or turkey because of its larger size and tougher bones, but this tip will make it easier.
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Since they're often preserved in brine or salt, they tend to have a salt-kissed, acidic flavor. But, capers also boast floral nuances and notes of earthiness.
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Almond extract is like a magic potion, the tiny bottle packing complex flavor just waiting to bring depth and nutty interest to recipes like blueberry pie.
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Most hot sauces can be safely kept at room temperature or in the refrigerator, depending on preference. But it's a mistake to store them in direct sunlight.
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Fancy whipping up a batch of pretty little deviled quail eggs for an impressive and perfectly sized accompaniment to drinks? Don't start before you read this.
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Deglazing is a bit more complicated that it might seem, and the first major hurdle is knowing which types of pans you can deglaze and which can't handle it.
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Curious about decanting white wine? Though it's not the norm, certain complex whites can benefit; learn when and how for an enhanced tasting experience.
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You might assume coffee pods will spoil at some point, but this isn't necessarily the case. If kept properly, Nespresso pods won't expire, at least, not really.
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We know that bacon has to be cooked before we eat it and prosciutto doesn't, but does that mean prosciutto can't be and what does it come out like if we do?
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Given the innate qualities of buttermilk, it can sometimes be a bit tougher to tell when it has gone bad in comparison to regular dairy milk.
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Roasting, grilling, or searing carrots can make them delectably crispy and caramelized. Read our tips to keep your vegetables that way when you're serving them.
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There's more than one option when it comes to substitutions, but some are trickier to get right than others. That's why we recommend diluted beef stock.
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Chocolate and cranberries go well together in tarts and desserts, so try using the complementary flavors in your next breakfast. You won't be disappointed!
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Old Bay is revered in culinary circles for the vibrant flavor it brings to seafood, but what if you snuck a pinch or two into your next cornbread recipe?
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Pasta salad has long been the star of potlucks and cook outs, but if you end up choosing large noodles the entire recipe can go awry.
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Making a cheesy pasta sauce sounds simple, but you can sometimes end up with a lumpy or split sauce. Find out how to prep the cheese for the best results.
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Muddling mint leaves to express their flavors has become the industry standard for crafting perfect mojitos. But it can actually make for a subpar cocktail.
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When you're shooting for a nutritious smoothie, it might end up dull or too bitter. Next time, try incorporating maple syrup for a more palatable taste.
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What's the secret to a flawlessly seared duck breast. Discover the tip that enhances texture and flavor, ensuring an unforgettable experience every time