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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The constant stirring usually required to create the perfect roux may not actually be necessary. Check out this revolutionizing technique instead.
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We all have our little tweaks when it comes to refried beans, but to make them extra creamy? This is why you should start adding milk to your refried beans.
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A picnic is typically a simple affair that might involve some drinks, crackers, and cheese. However, that's not the case for chef Daniel Boulud.
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Disneyland may be full of food and adventure, but there is one snack you can't miss out on. Here's what culinary director Jeremiah Balogh recommends.
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La Tizana, Venezuela's crowd-pleasing fruit-heavy beverage, is the perfect sparkly drink for your next birthday party, fancy brunch, or beach picnic.
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Nicholas Gray, the man behind Gray's Papaya, has died at age 86. The iconic New York City hot dog stand is known for its unbelievable deals and discounts.
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If it wasn't for a temperamental meeting between a Chinese emperor and a Portuguese explorer, we may never have had the opportunity to know this fruit.
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If you're looking for an intense heat with a smoky flavor, limited edition Cheetos Flamin' Hot Smoky Ghost Pepper Puffs are definitely up for the job.
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Rather than invest in a separate tool, like a rice cooker, there's a gadget-free way to make brown rice that involves a common household appliance.
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Watch any baking competition and you're nearly guaranteed to hear the word "Genoise." "Genoise" is actually the French word for the Italian city of Genoa.
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Buying bulk and freezing what we can't immediately use is a good way to save, but it's frustrating when our frozen foods end up covered in freezer burn.
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If you're a fan of Southern cooking then you might also want to try your hand at baking an authentically Southern dessert like this delectable cake.
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Unlike regular ricotta, which is ready to eat soon after being made, ricotta salata is salted and then aged, which alters the texture.
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Homemade salsa involves a fair amount of prep work and sometimes you're looking for a fast way to get your salsa fix. That's where store-bought comes in.
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This dessert's name is very misleading. There's no ice in coconut ice - it's actually a room-temperature sweet with a long history.
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Something strange can happen in pasta salad. Pasta and vinegar don't play well together so it's crucial you don't add too much vinegar to your pasta salad.
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Greek Pastitsio is a layered pasta pie that's the ultimate comfort food. It has it all: ooey gooey cheese, tender noodles, and two rich sauces.
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The Ellis Island Honors Society has selected TV talk show host and popular food personality Rachael Ray to receive the 2023 Ellis Island Medal of Honor.
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Baked potatoes usually hit the spot, if you're patient enough to bake them. Cut the time drastically with a chef-inspired hack using nothing more than a spoon.
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Part of the reason why this veteran chef wins so often is his impressive arsenal of seasoning tricks. One of his go-to flavor boosters is Calabrian chiles.
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During an appearance on 'Today,' Ina Garten revealed that when making breadcrumbs, the age of the bread doesn't matter. So what does?
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The cabinet above your stove might seem like the best place to store canned goods or even spices, but the reality is you shouldn't store food there at all.
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Chef Giada De Laurentiis likes to have complex carbohydrates with fat for breakfast. It sounds pretty standard, but how she makes this combo is anything but.
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Unlock the secret to silky-smooth finished soups and sauces, and desserts with a versatile, must-have tool used by professional chefs everywhere.
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Cardoons are an interesting and underrated ingredient. Here's everything you need to know about cartoons, including where you find them, and how to cook them.
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Teff is a gluten-free ancient grain that's tiny in size but big in nutritional value.
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Once you've opened a tube of tomato paste, how do you keep lasting longer? Rachael Ray has a super simple tip you may be using for a completely different item.