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

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
Healthy Eating

Healthy Eating By Whitney Bard

Want To Eat Beans Without The Bloat? Start Here

Beans are a superfood, but tend to come with some unwanted bodily reactions. This is an easy way to prep them to limit those and have a healthier experience.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

Homemade Grape Jam Is Nearly Effortless With This Slow Cooker Technique

Making grape jam on the stove requires a lot of hands-on stirring. Plus, it's more prone to burning. This slow cooker technique is more reliable and easy.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

The Cooking Method That Makes Fresh Polish Sausage Shine

Polish cuisine is delicious and features plenty of sausage. There is a best way to cook it and when you do, it has maximum flavor and a great texture.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

The Last Ingredient To Add To Red Pepper Soup For A Thick, Luxurious Finish

While you've likely used this ingredient in soup before, you probably haven't utilized it with this technique which forms a luscious texture.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

Why You Should Wait Until Beef Bourguignon Is Almost Done Before Adding Mushrooms

Beef bourguignon is a carefully prepared dish, with every ingredient having its time and place to be added. For mushrooms, that means the very end. Here's why.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

The Prep Step That's Crucial For A Successful Beef Bourguignon

Beef bourguignon isn't necessarily a difficult dish to make, but it does demand some intense prep work. Whatever you do, don't skip this major step.
By Whitney Bard Read More
New York City, New York

New York City, New York By Whitney Bard

The 5 NYC Spots I Visit For The Best 'New York Happy Meals'

A local shares favorite spots for the "New York Happy Meal" — comprised of a martini, fries, and an incredible ambience only found in the Big Apple.
By Whitney Bard Read More
Costco

Costco By Whitney Bard

Why Your First Visit To Costco Should Take A Few Hours (And That's A Good Thing)

It's hard to imagine the magnitude of Costco until you're actually there for the first time. Think of it more as a marathon than a sprint, and take your time.
By Whitney Bard Read More
Non-Alcoholic

Non-Alcoholic By Whitney Bard

5 Refreshing Drinks Without Caffeine Or Sugar To Enjoy Any Time Of Day

A lot of people don't like drinking water on its own, but before you slurp another highly caffeinated or sugary drink, try these sips instead to keep hydrated.
By Whitney Bard Read More
Appliances and Gadgets

Appliances and Gadgets By Whitney Bard

Why You Should Always Let Food Rest After The Microwave

The microwave oven can be a powerful tool to heat (or reheat) meals with speed and ease, but you should always let your food rest before eating.
By Whitney Bard Read More
Gardening

Gardening By Whitney Bard

The Absolute Easiest Tomato Variety To Grow In Your Garden

For a simple tomato that you can grow in record time in your garden, look no further than this miniature variety full of great flavor.
By Whitney Bard Read More
Food Facts

Food Facts By Whitney Bard

Which Types Of Fish Have Edible Bones?

Usually when you see a bone on your dish, you try not to eat it. But many different preparations of fish have edible skeletons, including tinned fish.
By Whitney Bard Read More
Food History

Food History By Whitney Bard

This Vintage Cheese Dish Used To Be A Jiggly Favorite — Now It's Practically Vanished

During the 1960s, it was impossible to go to a party without seeing one of these dishes straddling the line between dessert and side dish.
By Whitney Bard Read More

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