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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From enriching creaminess to preventing splitting, uncover how mayonnaise in soup elevates both texture and flavor in your favorite recipes.
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Mulled wine is most often thought of as a red wine affair, but you can make a deliciously fruity white wine version that is sure to please just as well.
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Elevate your culinary game with lemon curd beyond desserts. Discover its savory side as a flavorful and functional zesty, citrusy meat glaze.
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If you're considering roasting foods that are normally fried in your oven, you might want to consider the ramifications of that decision before you proceed.
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Whether you're cutting back on plastic use or simply don't have any hand, you can still properly cover bread dough and attain the perfect rise.
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You're probably accustomed to the idea that red meat and red wine go perfectly together, but there are other options if you prefer not to imbibe.
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Making a tasty veggie stock requires a hit of umami, and one excellent way to get it is by adding olives. Find out which ones work best for a brilliant broth.
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Here we explain the scientific properties that come into play when cooking dried beans and how to ensure you end up with the best consistency for your dish.
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Eggs are so often on the table in the early morning hours that we are constantly looking for innovative ways to make them taste better. Canada knows how.
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Amp up your banana bread game with frozen, ready-to-bake loaves. Learn the art of baking them to perfection straight from the freezer. Slice, serve, enjoy!
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Have you ever wondered what happens if you mix cream of tarter with milk? The result makes for a perfect replacement for buttermilk if you need a substitute.
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There's nothing like a brown butter chocolate chip cookie, but if you follow a plant-based diet, that toasty flavor may be difficult to achieve.
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Here's a great tip for the gadget lovers out there - you can use this tool in a few different ways to ensure the best baked potato experience ever.
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Meringues are tricky to make, so you want to ensure your effort is worthwhile. Here's the best way to store meringues so that they stay perfect.
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If your potato salad is leaning too heavily on the carbs and you're looking to balance out the protein components, take a cue from a charcuterie board.
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You probably know all about tenderizing meat for a better outcome, but what about shrimp? No fancy gadgets required - just a rolling pin and some muscle.
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Freezing pears turns these normally short-lived treats into year-round treasures. Just make sure they're perfectly ripe to preserve their flavorful essence.
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No one wants to tuck into a brown and wilting salad, but can a gadget that looks more like a toy than a knife really make a difference? The answer is yes!
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For a nostalgic twist on your routine morning cup of coffee, try adding cereal infused milk. Infusing milk with the taste of cereal is quick and easy.
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You may think ketchup is best reserved for a heaping pile of french fries, but you're sure to be pleasantly surprised when you taste it alongside this fish.
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Decanters are often visually impressive when placed in your home as decoration, but that doesn't mean they serve a practical purpose as well.
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Rich and meaty as bolognese already is, there's no harm in wanting to amplify it. However, it might be surprising to learn that soy sauce is the best option.
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Sometimes foods that are supposed to be dried can get a little too crispy and stale for our enjoyment. Here's a quick and easy fix for delicious coconut.
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Stuffed tomatoes are tricky to get just right. It's crucial to let the stuffed tomatoes rest after baking if you want to preserve their integrity.
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No one wants to be stuck doling out cocktails when they're supposed to be schmoozing around the room as host. Make a punch that will please everyone instead.
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A stroll through the gadget section of a kitchen store can be exciting yet overwhelming. Sometimes the best instruments are the simple utensils we already have.
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For liver skeptics, the onions might not be enough to balance the flavor of the organ meat. Thankfully, adding a splash of beef stock can be a game changer.