Newsletter Subscribe
Enter your email address below and subscribe to our newsletter
Norah Clark
Share your love
Norah Clark
Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.
Best Substitutes For Caraway Seeds: Guide To Delicious Alternatives
As a chef, I have experimented with many substitutes for caraway seeds in my cooking and baking. I found that fennel seeds and anise seeds are my favorite replacements for caraway seeds. They not only add a similar flavor profile…
Best Substitutes For Coriander: Guide To Delicious Alternatives
As an experienced chef, I’ve experimented with many coriander substitutes in my dishes. In my opinion, garam masala and curry powder are the best substitutes, as they contain coriander as one of their primary ingredients. Cumin is also a good…
Why Are Anchovies So Salty? A Chef’s Easy Guide
As a chef, I’ve worked with anchovies in many different forms, from fresh to salt-packed to canned. One of the things I’ve learned is that the saltiness of anchovies can vary depending on how they’re prepared. Fresh anchovies are less…
What To Serve With Corn Chowder: A Guide For The Perfect Pairings
As an award-winning chef, I know firsthand how challenging it can be to pair dishes and ingredients perfectly to achieve the desired taste and texture. Corn chowder is a dish that can present a bit of a challenge when it…
Does Gordon Ramsay Eat His Steak Well Done?
As a professional chef, I have cooked many steaks in my career, and I can and can’t understand why some people prefer well-done steak. While rare to medium-rare steak is often seen as the gold standard in the culinary world,…
What Do Restaurants Use for Ranch Dressing? Uncovering The Hidden Ingredients
As a chef with over 10 years of experience, I’ve had my fair share of making and serving ranch dressing. In my opinion, the key to making great ranch dressing is to use quality ingredients and to not be afraid…
How Restaurants Make Money: A Guide For Beginners
Being a chef for more than ten years has given me firsthand experience in how restaurants make money. From menu design to price setting, I have learned how to create a profitable restaurant business. One of the most important lessons…
How Restaurants Can Reduce Food Waste: Sustainable Solutions Hospitality
As a chef, I know first-hand how much food waste can accumulate in a restaurant. That’s why I’ve made it a priority to implement sustainable practices in my cooking. By using ingredients intelligently, we’ve managed to reduce our waste significantly…
How to Make Pasta Less Spicy: Tone The Spice Down!
I’ve had plenty of experience making spicy pasta dishes and trying to make it less spicy, when I was a chef! One trick that I like to use when making pasta dishes is to add a touch of milk or…
Foods That Start With Th: A Delicious List
As a chef, I’ve had the pleasure of experimenting with many different foods that start with th. Some of my favorites include Thai green curry, thosai, thyme and garlic roasted chicken, and Thuringian sausage. There’s something about the flavors and…