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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If you are planning on cooking up a batch of seafood chowder, when you are buying your fish make sure to select whole filets for the best chowder possible.
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Cheaper than caviar, but just as tasty, a spoonful of trout roe is the exciting bright and flavorful sandwich-filling ingredient you didn't know you needed.
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While breadcrumbs may be the common way to keep the loaf intact and improve texture, they're not the only ingredient that could be used. Cue crushed pork rinds.
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Ginger is the root of flavor for so many dishes, pun definitely intended. Roasting your ginger before incorporating it into a carrot soup will elevate things.
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There are some things to avoid displaying if you're planning a wine-tasting party in your home. Find out what they are, and how to decorate your space instead.
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Consider carefully before indulging in Starbucks' avocado spread. While flavorful, its gloopy texture and dark color differ from fresh avocados.
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Pre-chilling, or priming, offers a leg up on keeping beverages as cold as possible for as long as possible. We'll break down why that is.
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If you enjoy spicy tuna rolls on sushi night, why not try giving your cooked tuna steak a kick as well? All it takes is adding a little heat to your dry rub.
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Turn up the heat with one delicious addition and take a normally boring and bland recipe to fiery new heights. Your afternoon tea will never be the same.
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Turn the familiar green veggie, broccoli into a savory delight by charring it. Learn the tricks for perfect texture, flavor balance, and visual appeal.
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We uncover the science of everlasting gum! From its unique ingredients to proper storage tips, explore the secrets behind gum's perpetual freshness.
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Few food names are as confusing as stracciatella, which refers to not one, not two, but three completely different Italian dishes. Here's why that came to be.
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Egg whites serve a purpose in a range of delicious cocktails from fizzes to flips to sours - and the right glassware makes all the difference.
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A stunning way to present lobster, the butterflying method allows for the most visually pleasing result. What's more, it also serves a very flavorful purpose.
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The Bundt pan's many nooks and crannies are likely to leave behind baked-on residue. But with the right technique, even the most stubborn of pans will sparkle.
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As one of the largest pizza chains in the country, Costco always serves up a delicious slice whether individually purchased or as part of a larger pie.
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It's true that even an average chocolate chip cookie makes for a good treat, but if you're looking for perfection, follow our last-minute chocolate chip tip.
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Elevate your BLT with chipotle mayonnaise -a smoky, spicy delight. Learn why it's the key to a better sandwich for afternoon snacking adventures.
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Ketchup may not be the first ingredient you come up with for a shepherd's or cottage pie upgrade, but it makes a sweet and tangy splash to be enjoyed.
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Revitalize your dressing with a simple hack – blend herby pesto into ranch for added flavor complexity. A delightful twist for culinary satisfaction.
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Looking for an innovative way to make your already awesome Chex Mix even tastier? It may be time to fire up the griddle and start frying some bacon.
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Precise measurements aren't always necessary in cooking as opposed to baking, but it's still helpful to have a good idea of what's going on with substitutions.
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a superior way to highlight the ingredient is by contrasting its sugar-coated flavor with some spice, and harissa is more than happy to oblige.
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Dry beer is a common term but a lot of people aren't really certain on what exactly makes a beer dry although it's actually a simple premise.
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Move over olive oil, there's a richer and more flavorful cooking fat option for your next batch of latkes, and if may be new to you.
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Transform your fruit popsicles with Tajín's vibrant blend of lime, chili, and sea salt -- the infusion of kick and tang will make every lick extraordinary!
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When boiling a big pot of clams it's important to season the water with copious amounts of salt so that they don't come out tasteless and bland.