Wendy Mead
School
Bard College, Emerson College
Expertise
British Baking Competitions, Taste-testing Salty Snacks, Chocolate Chip Cookies
- Wendy delved into what it was like to live in colonial America for "The Merchant," a title in Cavendish Square's Colonial People series. She even had to develop a recipe reflective of that time.
- For one freelance project, Wendy developed a set of activities, including recipes, for kids based in different countries. This gave her the chance to delve into an array of cuisines and test out recipes in her own kitchen.
- Wendy is running out of room for her cookbook collection. She has such classics as a vintage "Better Homes and Gardens Cook Book" from the 1960s and a 1990s-era "Joy of Cooking." Some of her more recent faves include "Indian(-ish)" and "Vegan Soul Kitchen."
Experience
Wendy started out in newspapers, working as an editor for a business monthly and then as a reporter for American Banker. She made the switch to book publishing, where she worked for Scholastic on two of their children's nonfiction imprints. She went on to write several nonfiction books for young readers, tackling topics from American history to music to animals. As a freelance writer, she worked for a number of clients, including Biography.com. For Biography, she created profiles on all sorts of people, from actor Paul Newman to soccer star Pelé. At Tasting Table, Wendy loves having the opportunity to put her sharp writing and research skills to work exploring her favorite topic – food.
Education
Wendy has a bachelor's degree in Literature from Bard College and a master of fine arts degree from Emerson College in Creative Writing.
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 Wendy Mead
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Marshmallows can be overly sweet for some, so for those who are looking for a different take on sweet potatoes, Chef Bobby Flay has an idea.
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Ever wondered why you're unable to reuse your cup when you go to Starbucks. The company is finally testing a program that could expand nationwide.
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Dunkin' is rolling out its fall-themed menu, which features the return of some fan-favorite pumpkin drinks, bakery treats, savory items, and more.
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Angel food cake is a crowd pleaser, but it requires finesse in the kitchen to get it right. Here's what you need to know in regard to the egg whites.
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Chefs like Tom Colicchio from "Top Chef" and Marcus Samuelsson from "Chopped" don't have to worry about Emeril Lagasse going after their jobs.
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Food personality Bobby Flay knows how to amp up the flavor of any dish, and he uses one of his secret weapons when making his Texas potato salad.
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While Trader Joe's makes an array of pasta sauces, Trader Giotto's Three Cheese Pomodoro Pasta Sauce has emerged as a fan favorite. But what makes it special?
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Julia Child was one of the first culinary icons who made her way to Florida for EPCOT's Food & Wine Festival in 1997. Since then, many others have followed.
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While 'The Great British Baking Show' judge Paul Hollywood can't help out competitors on his show, he does have some advice for novice bakers.
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Have you ever tried corzetti? You're in for a treat; check out this elegant pasta variety made with unique decorative stamps.
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Making horchata may be a multi-step process, but using one creamy ingredient can simplify your recipe and help prevent textural issues for a better drink.
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As a step toward efficiency, Chipotle is testing a robot to help with preparing guacamole. Here's how this machine may potentially save time and costs.
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It's a good thing the bakery aisle doesn't move on a dime, or this now-TikTok-viral cake might have never gotten the love it deserves. See why it's a hit!
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After last year's successful roll out of the Subway Series of sandwiches, the fast food chain is back with even more new fresh subs for its menu.
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The melon baller is for more than fruit! Dust off this tool and give it some weekday use by whipping up a bowl of perfectly spherical butter-laden potatoes.
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In a leaked WHO report, aspartame is label as a "possibly" carcinogenic ingredient. Here's why and how other organizations are debating its validity.
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Yannick Alléno is a French chef who owns many upscale restaurants in Paris and beyond. Just how many restaurants does he run? We'll go through them all.
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When your soup seems a bit thin, there are plenty of ways to thicken it up - including using canned beans that are probably in your pantry right now.
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If you're a diehard liquid smoke fan, you may be shocked to find out that there's another perfectly suitable alternative to it, called hickory smoke pwoder.
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Chef Daniel Boulud has a simple method for easily determining the number of hors d'oeuvres you'll need to serve at your next party.
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How do you avoid homemade bread that is dry, crumbly, and bland? We explain why the correct ratio of flour is key to superior bread at home.
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To improve the experience of a delivery worker in NYC, Grubhub and JOCO are opening pitstops for recharging. Here's what you can expect from this partnership.
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Chef David Chang has a bevy of restaurants with distinct styles that span the country. And his industry has paid off particularly in one NYC location.
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A jury has decided in favor of a former Starbucks regional manager in a racial discrimination suit and ordered Starbucks to pay $25.6 million in damages.
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See why the microwave is more versatile than you realized. David Chang shares his innovative techniques for fast, healthy, and delicious microwave cooking.
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The legendary Kentucky-based distillery expands its celebrated line of whiskeys with a unique wheated bourbon that pays homage to a pioneer of the craft.
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Jamie Oliver has shared one way to make tiramisu lighter and fluffier than other tiramisu recipes and it all comes down to how he handles the eggs in the dish.