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
-
Even if you've never bought a bottle, you've likely had a taste of it. After all, it's a popular ingredient in Thai dishes.
-
For a long time, it was thought that beans could last forever, but is that really true? The beans are already completely dried, so do they expire?
-
Carla Hall has proved that classic soul food can be made vegan without sacrificing flavor and has a trick up her sleeve to accomplish this impressive feat.
-
The famous foodie is equally committed to her health, but before Lakshmi exercises, she likes to fuel up with one of her favorite breakfasts in the morning.
-
Snapple has relaunched Elements Earth after more than 20 years as part of its Elements beverage line. Each drink in the line has a fruity elemental tie-in.
-
Favored by some of the best chefs of the past decades, this potato variety is touted for its use in pomme purée, the smooth French version of mashed potatoes.
-
Appearing for the first time in print in 1611, capirotada is a hearty meal that has taken on a symbolic reference to Christ's suffering.
-
Blue Apron is offering its own special experience to help people celebrate their mothers. For the first time, the company is selling a brunch-themed box.
-
Different cultures include stuffed grape leaves in their cuisine. And Turkish, Greek, and Middle Eastern countries have developed their own variations.
-
Nothing screams breakfast quite like a delicious bowl of cereal, particularly corn flakes. But what type of corn is used to make generationally-beloved cereal?
-
Both curry powder and French vadouvan draw inspiration from a few spice mixes used in Indian cooking, but neither one is authentically Indian.
-
If you're in New York next week, you can enjoy free unlimited scoops of the new Chick'n & Waffles flavor.
-
Thomas Jefferson experimented with growing salsify in his garden, and you might have to do the same given its elusiveness today.
-
No country takes Easter candy more seriously than Finland, where the chocolate eggs take authenticity to the next level with an actual eggshell coating.