Whitney Bard - Tasting Table

School

The New School, The Evergreen State College

Expertise

Kitchen intuition, seasonal & regional food systems, foundational culinary techniques

Whitney served as editor-in-chief of The Inquisitive Eater, The New School's literary food magazine focused on the cultural, emotional, and political dimensions of food.
She helped launch The Table, a quarterly food publication at the Olympia Food Co-op, where she developed original recipes and styled food photography.
Whitney assisted James Beard Award-winning chef Rozanne Gold on archiving her podcast, "One Woman Kitchen."

Experience

Whitney Bard is a writer and editor with over a decade of experience in food, culture, and storytelling. She has worked in recipe development, content strategy, and culinary editorial across a range of platforms, from cooperative kitchens to digital publications. Her background also includes social media management, grant writing, and curriculum development — all with a focus on making complex ideas accessible, engaging, grounded and toothsome. She brings a sharp editorial eye, a deep respect for ingredients, food systems and workers, and a strong belief that food writing should taste like something.

Education

Whitney earned her MFA in creative writing from The New School and her B.A. in food justice and memory theory from The Evergreen State College. Her academic and creative work focuses on the intersections of memory, ritual, and food.

Tasting Table Editorial Policies

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 Whitney Bard

Food Facts

Food Facts By Whitney Bard

The 'Oyster Capital Of The East Coast' Isn't The State You Might Expect

Move over, Maine and Maryland! There's another state that's revered for its oysters when it comes to both production and quality.
By Whitney Bard Read More
Storage and Preservation Tips

Storage and Preservation Tips By Whitney Bard

Always Follow This Step First When You Use Beef Tallow More Than Once

In recent years, beef tallow has made quite the comeback in home kitchens, and if properly handled, you can absolutely cook with the same tallow more than once.
By Whitney Bard Read More
Appliances and Gadgets

Appliances and Gadgets By Whitney Bard

Don't Put This Type Of Seafood Down Your Sink Drain

Garbage disposals can crush up food leftovers like none other, but not all seafood is as easily disposed of down the drain.
By Whitney Bard Read More
World Cuisines

World Cuisines By Whitney Bard

Recreate This Classic German Street Food Condiment With 2 Simple Pantry Ingredients

Some street foods can be hard to recreate at home. This iconic sauce is made with just two ingredients and can be used on so much more than some wurst.
By Whitney Bard Read More
Shopping Tips

Shopping Tips By Whitney Bard

The Deli Counter Behavior Staff Members Hate With A Passion

At a deli counter — whether that means your neighborhood sandwich shop, butcher, fishmonger, or bakery case — ordering is a collaborative, live exchange.
By Whitney Bard Read More
Storage and Preservation Tips

Storage and Preservation Tips By Whitney Bard

The One Container You Should Never Use For Raw Meat, According To A Food Scientist

Safe food storage is of the utmost importance in a kitchen, and while some containers can handle raw meat, not all can. This is the one to avoid.
By Whitney Bard Read More
Kitchen Tools

Kitchen Tools By Whitney Bard

The Easy Kitchen Towel Trick That Keeps Your Mixing Bowl Steady

If your mixing bowl slips around while you try to whisk and steadily pour liquids into it at the same time, this low-tech, no-investment trick is for you.
By Whitney Bard Read More
Food History

Food History By Whitney Bard

Wendy's Fries Used To Be Made In A More Flavorful Way

Long before Wendy's modern aspirations for "natural cut" or "hot and crispy" offerings, the fast food chain made its fries with this ingredient.
By Whitney Bard Read More
Food History

Food History By Whitney Bard

Long Before The Hits, Barry Manilow Wrote Famous Jingles For Two Rival Fast Food Chains

Even before he penned "Copacabana," Barry Manilow was busy writing catchy tunes — this time for two major fast food chains.
By Whitney Bard Read More
Healthy Eating

Healthy Eating By Whitney Bard

Apples Vs Bananas: How They Stack Up Nutritionally

Arguably the most famous fruits, apples and bananas grace fruit bowls and lunch boxes around the world. But how do they differ nutritionally?
By Whitney Bard Read More
Design & Decor

Design & Decor By Whitney Bard

The Unexpected Way To Reuse Vintage Tea Tins In The Kitchen

Tea tins have more utility to them than meets the eye. Their vintage charm and durability make them a quirky solution to a common pantry nightmare.
By Whitney Bard Read More
Shopping Tips

Shopping Tips By Whitney Bard

The Hands-Down Best Better Than Bouillon Flavor On The Shelves

This Better Than Bouillon flavor ranked number one due to its balance of salt and sweetness, and that you only need a small amount to build a broth.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

The Rachael Ray-Approved Trick That Makes Stuffing Cabbage Nice And Easy

Stuffed cabbage is a delightful comfort food, but making it can be a chore. Rachael Ray has a hack that will save you a ton of aggravation.
By Whitney Bard Read More
Casual Dining

Casual Dining By Whitney Bard

This Chipotle Ordering Method Can Score You More Protein For Less (If Your Store Plays Along)

If you want to pack protein into your burrito, bowl, or tacos the next time you visit a Chipotle location, here's how to get more meat for less.
By Whitney Bard Read More
Shopping Tips

Shopping Tips By Whitney Bard

The Worst Nutpods Creamer Flavor Just Doesn't Make Sense

When we reviewed Nutpods coffee creamers, there was one flavor that confounded us for a very particular reason, putting it at the bottom of the ranking.
By Whitney Bard Read More
Exclusives

Exclusives By Whitney Bard

3 Common Mistakes Everyone Makes Freezing Seafood

Fish offer a delicate flavor — one that can easily be ruined with the wrong techniques when freezing. Here are some mistakes to avoid to keep seafood fresh.
By Whitney Bard Read More
Appliances and Gadgets

Appliances and Gadgets By Whitney Bard

This Genius Tool Solves The Mixing Bowl Problem Every Cook Knows

There's nothing more frustrating than a mixing bowl that moves and wobbles away from you when you need it to stay put. Luckily, this tool provides a solution.
By Whitney Bard Read More
Entertain

Entertain By Whitney Bard

The Red Flag That Makes Me Walk Out Of A Restaurant As A Former Server

Servers get behind-the-scenes access to the restaurant industry that stays with them for life. This is one red flag that diners shouldn't ignore.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

The 2 For 1 Nacho Topping That Replaces Both Shredded Cheese And Sour Cream

Nachos are versatile and forgiving, so if you don't have traditional toppings on hand, fret not. This idea is a little out there, but it's surprisingly good.
By Whitney Bard Read More
World Cuisines

World Cuisines By Whitney Bard

No, Spider Rolls Don't Contain Bugs — A Sushi Chef Explains What's Really Inside

One of the more creatively named dishes, spider rolls are completely bug-free. Here's what really goes into these crunchy, flavorful bites.
By Whitney Bard Read More
Food Facts

Food Facts By Whitney Bard

Here's The US State That Broccoli On Your Plate Probably Comes From

Broccoli is a staple across the country that is versatile enough to go with anything, but you may be surprised to learn that most of it is grown in one state.
By Whitney Bard Read More
Baking Tips

Baking Tips By Whitney Bard

This Apple Variety Is Hands-Down One Of The Worst For Baking

If your apple pies and desserts are flopping, it may be the variety you're using. This one is historically popular but lacks the physical properties for baking.
By Whitney Bard Read More
Gardening

Gardening By Whitney Bard

Your Fall-Bearing Raspberries Will Bounce Back Faster If You Prune Them Like This

If you want your raspberries to bounce back a bit quicker next season, here's how you need to prune them before it gets too cold.
By Whitney Bard Read More
Cleaning Tips

Cleaning Tips By Whitney Bard

Don't Toss Your Eggshells — Use Them On Your Cookware For Sparkling Results

If we've said it once, we'll say it again — eggshells shouldn't end up in the compost. In fact, they could be the secret to making cookware gleam.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

Slow Cooker Chicken Turning Out Dry? Here's Why (And What To Do About It)

Slow cookers are supposed to be conducive to juicy, and flavorful meat — so why does your slow cooker chicken keep coming out dry and tough?
By Whitney Bard Read More
Grilling and Smoking Tips

Grilling and Smoking Tips By Whitney Bard

What Those Circular Shapes On Your BBQ Grill Grate Are Actually For

The shape of a grill's grates might seem fairly standard, but there is a curious design deviation that has some wondering "what are these circular shapes?"
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

Using Aluminum Foil As A Lid Isn't The Trick You Think It Is — It Could Be A Mistake

Using aluminum foil as a lid feels automatic in many kitchens. Still, its role during longer cooking times isn’t as straightforward as it seems.
By Whitney Bard Read More

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