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

Cooking Tips

Cooking Tips By Whitney Bard

What To Do If Your Prime Rib Is Cooked Outside But Cold In The Center

Cutting into a beautiful prime rib and finding an uncooked center can be heartbreaking. We spoke with an expert about how to revive the cut.
By Whitney Bard Read More
Gardening

Gardening By Whitney Bard

Garden Pests Hate This Sweet Pantry Staple (Plus It Keeps Your Garden Growing And Healthy)

If you'd like to steer clear of harsh pesticides and chemicals in your garden, reach for one pantry staple to help curb pests that might want to settle in.
By Whitney Bard Read More
Gardening

Gardening By Whitney Bard

In A Pot Vs In The Ground: Which Is Best For Growing Blueberries

There are types of plants that call for potting, but is your new blueberry plant one of them? Here's how to get the best summer berry bounty.
By Whitney Bard Read More
Cleaning Tips

Cleaning Tips By Whitney Bard

These Overlooked Kitchen Items Can Replace Small Trash Bags, And You Already Have Them

While you could buy specialty trash bags for small bins, there are often overlooked kitchen items that you can use instead. Find out what to swap them for.
By Whitney Bard Read More
Healthy Eating

Healthy Eating By Whitney Bard

This Canned Food Packing Up To 31 Grams Of Fiber Is Probably In Your Pantry (And Fits In With Any Meal)

Legumes are superfoods, but many people underestimate their versatility and taste potential. Here's a common pantry find that can become your new go-to.
By Whitney Bard Read More
Fast Food

Fast Food By Whitney Bard

Next Time You're At In-N-Out, Make This 3-Word Request To Double Your Portions

Secret menus get you access to items that aren't for the faint of heart, like this ordering hack that will give you a bigger bite, perfect even for sharing.
By Whitney Bard Read More
Gardening

Gardening By Whitney Bard

A Toothpick Can Save Your Garden Edibles From Too Much Water

Before your garden is overrun with too much water, try using a wooden toothpick to test if your soil needs additional watering first.
By Whitney Bard Read More
Gardening

Gardening By Whitney Bard

Thriving Tomato Plants Come Easy With This Natural Fertilizer Made From Kitchen Scraps

If you're looking for an alternative, all-natural fertilizer for your tomatoes, you likely already have what you need in your pantry. Find out what to use.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

Jamie Oliver's Foolproof Trick To Removing Tricky Eggshell Pieces From Your Dish

Scooping stray shards of a cracked eggshell from a bowl is the worst. Luckily, there's a frill-free way to solve the problem, according to Jamie Oliver.
By Whitney Bard Read More
Gardening

Gardening By Whitney Bard

Why Planting Cucumbers Next To Potatoes Will Only Disappoint You

Many gardeners choose companion plants to save space and produce more crops. Potatoes and cucumbers, however, are two plants that don't grow well together.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

Poached Eggs Turn Problematic When You Follow This Seasoning Myth

One of the most common techniques for poaching eggs might actually be ruining your breakfast, even though it might be the best way to boil pasta.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

When You Use Beef Tallow, Braised Cabbage Is Hard To Mess Up

Braising your cabbage with beef tallow is a simple solution that will elevate the vegetable in the eyes of even the most skeptical.
By Whitney Bard Read More
Cook

Cook By Whitney Bard

The Swap That Upgrades Classic Ham And Pickle Roll-Ups

Ham and pickle roll-ups are one of those only semi-official snacks that feel nostalgic and a little bit absurd, so swapping the standard pickle is allowed.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

Roasted Sweet Potatoes Come Out Better With This One Easy Change

Roasted sweet potatoes turn out better with one easy change that boosts caramelization, enhances flavor, and delivers perfectly crisp edges every time.
By Whitney Bard Read More
Las Vegas, Nevada

Las Vegas, Nevada By Whitney Bard

How Gordon Ramsay's Love For In-N-Out Shaped His Vegas Burger Joint

In-N-Out Burger is a beloved fast food chain that everyone adores. In fact, Gordon Ramsay even based his Las Vegas burger joint on his favorite chain.
By Whitney Bard Read More
Fast Food

Fast Food By Whitney Bard

This Ordering Trick Keeps In-N-Out Animal Style Fries From Getting Soggy

In-N-Out Burger is about as famous for its Animal Style offerings as it is the Double Double, but here's how to keep those Animal Style fries from sogging.
By Whitney Bard Read More
Cocktails and Spirits

Cocktails and Spirits By Whitney Bard

The Classy Cocktail To Pair With The Filet-O-Fish For A Fine-Dining Feel

Open your heart and your mind, and give your taste buds a rollercoaster ride with this pairing. Fast food can be elevated, if you're brave enough to believe.
By Whitney Bard Read More
Culture

Culture By Whitney Bard

The Hot Juice Mister Rogers Drank Every Morning Instead Of Coffee Or Tea

For Fred Rogers, a suitable beverage to sip in the morning was neither coffee, nor tea. Instead, a warm cup of tart and tangy fruit juice did wonders.
By Whitney Bard Read More
Cook

Cook By Whitney Bard

This Creamy, Spicy Topping Takes Your Burger To The Next Level

This sauce has everything a burger needs — smoke, heat, acidity, and creaminess — and doesn't change the patty itself.
By Whitney Bard Read More
Healthy Eating

Healthy Eating By Whitney Bard

The Way Richard Nixon Ate Cottage Cheese May Make You Lose Your Appetite

Cottage cheese has an interesting place in American culinary history, ultimately lauded as a healthy choice. President Nixon took this seriously, with a twist.
By Whitney Bard Read More
New York City, New York

New York City, New York By Whitney Bard

Thousands Of NYC Restaurants Rely On This 200-Year-Old Business For Their Fish

Given how many restaurants serve seafood in New York City, it's no wonder that this centuries-old marketplace is still running strong.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

How Thomas Keller Keeps Butter From Burning While Searing Steak

Searing a steak can go wrong before you know it, and chances are it's down to the wrong fat in the pan. This is how Thomas Keller prevents this.
By Whitney Bard Read More
Gardening

Gardening By Whitney Bard

Stop Starting Your Indoor Vegetable Seeds Too Early: Here's The Timing Rule Of Thumb To Go By

Planting seedlings indoors is a great way to give them a boost at the start of life. But if you don't get the timing right, those plants won't thrive.
By Whitney Bard Read More
Cooking Tips

Cooking Tips By Whitney Bard

When To Season Ground Beef So It Holds Maximum Flavor, According To Gordon Ramsay

Gordon Ramsay claims that this step helps build flavor from the beginning, instead of having to retroactively fix bland beef later.
By Whitney Bard Read More
Culture

Culture By Whitney Bard

James Brown Loved This Meat So Much He Expected His Entourage To Eat It When He Did

A regimented entertainer, James Brown also had a strong favorite food that he couldn't get enough of, per his longtime friend, Reverend Al Sharpton.
By Whitney Bard Read More
Entertain

Entertain By Whitney Bard

This Chicken Cut Is Better Than Breasts 'In Every Conceivable Way,' According To Alton Brown

Everyone has their chicken preference, and it elicits strong feelings. No one knows this better than Alton Brown and his love of dark meat.
By Whitney Bard Read More
Cocktails and Spirits

Cocktails and Spirits By Whitney Bard

How Jackie Kennedy's Secret Service Agent Changed History (Or At Least The Negroni)

Cocktails are often associated with glamorous people, but this rendition of a classic came from an unassuming source -- a member of the secret service.
By Whitney Bard Read More

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