Angeline Stein is a journalist who writes for Tasting Table, a publication focused on food and drink. With a passion for exploring culinary traditions and techniques, Angeline's articles cover a range of topics including recipes, cooking hacks, and the cultural significance of different dishes.
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Angeline's coverage primarily focuses on house & home and beauty & fashion, with a strong emphasis on baking, desserts, and recipes. Her articles often include reviews and seasonal content.
For effective outreach to Angeline, consider providing her with new product releases or exclusive deals related to baking supplies, dessert ingredients, kitchen gadgets or tools. Additionally, pitches for seasonal recipes or themed gift guides could be of interest to her given the thematic focus evident in her coverage.
When reaching out to Angeline Stein, it may be beneficial to keep in mind that she does not have a specific geographic focus but instead covers topics from an international perspective.
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This is how to ice your cakes and cupcakes with two-tone gradient frosting using nothing more than plastic wrap and a piping bag.
This is how to grill donuts and take them from stale and lackluster to crispy, melty, and crave-worthy.
Spicy, herbaceous Averna can be an invaluable secret ingredient in fall- and Halloween-themed cocktails.
This ingredient prevents simple syrup from crystallizing over time, so you can make a big batch and keep it in the fridge.
By: Angeline Stein
This is the right type of pineapple juice to buy in order to avoid a super-sweet or flavorless Painkiller cocktail.
This is why whiskey can make your pie crust so much better, plus our tips on how to add it in.
Pho and ramen are both tasty noodle soups with dedicated followings around the world, but they're very different dishes.
Submarine sandwiches may be named after a seafaring vehicle, but they don't do well on the water, as Adam Haller discovered. The avid fisher from Port Orange, Florida liked to take sandwiches along in a cooler on his boat, but zip-top bags couldn't keep out water as the ice melted. After pulling out a soggy, squished sub for the last time, Adam and his wife Desiree decided to create SubSafe, the ultimate sub-storing device.
When you see ground beef on sale at the grocery store, visions of juicy burgers, hearty chili, and meaty lasagna might start dancing in your head. This butcher counter staple is so versatile that it's easy to buy extra. If you can't finish it all at once, the obvious solution is to freeze it; however, you might want to try boiling it first.
Food Republic Julia Child's Favorite Dessert Is A Vintage Classic Link Copied
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