Sarah Richter
School
University Of Arizona
Expertise
Food Trends, Food Technology, Food Hacks And Tricks
- Sarah helped launch Mashable's food vertical in 2015.
- Sarah has an extensive hot sauce collection with versions from every continent except Antarctica.
- She has a goal to eat in every airline lounge in LaGuardia airport.
Experience
Sarah is a food writer, copywriter, and content creator. She has acted as Senior Copywriter for Blue Apron and Clearing. Her work has been featured in multiple digital and print outlets, including Northeast Flavor and The Kitchn. She also worked with Tastemade as a community manager during the company's initial launch.
Education
Sarah received her Bachelor of Fine Arts from the University of Arizona. The University is located in Tucson, AZ, a UNESCO recognized City of Gastronomy.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
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Stories By Sarah Richter
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Though the meat has some fat, it benefits from particular steps to ensure it is tender and flavorful. Using a marinade and letting it rest are both essential.
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Cooking pasta for your favorite cold salad isn't the same as whipping up spaghetti. Here's the salting trick that can lead to perfectly chilled noodle dishes.
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If the perfect omelet eludes you, try this straightforward trick for an even cook.
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Shelf-stable foods are typically underrated staples you'll want in your pantry. Among others, canned clam chowder can be dressed up with simple ingredients.
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Nothing is as frustrating as filling ice cream cones and then seeing the scoops melt before being eaten. Try this cupcake tray hack as a remedy.
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You've seen escargot on French menus, but have you ever made this dish at home? With canned escargot, and our handy tips, you'll master cooking snails.
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Olive Garden breadsticks are the bomb. If you bring home leftover breadsticks, here are the best ways to bring them back to pillowy, tasty life.
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The right temperature is the key to getting the smooth, glossy caramel apples of your childhood autumn carnival dreams.
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The candy bar that makes folks nostalgic is about to get even sweeter when the Hershey Company releases a limited-edition churro flavor for summer 2023.
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Mayonnaise magic happens when the oil is slowly absorbed by the fatty and protein-rich yolk of the egg, drop by drop.
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Coleslaw is one of those dishes that has tons of iterations. Grandma's favorite, that version from the company picnic, the side dish at the barbecue stand.
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Canned clams are a totally new ingredient, not a substitute for fresh clams. And once you embrace them as such, you open yourself to a whole new world.
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Pork tenderloin can be a great source of lean protein, but reheating it often dries the meat out. Here's how to avoid that common problem.
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Looking for a pepper that delivers spice with a fruity taste? Consider the Scotch bonnet, a fiery chile best used in recipes from one tropical region.
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Don't throw away those day-old croissants. You can elevate them to the next level with some of these deliciously sweet, savory, spicy, and nutty fillings.
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Making mayonnaise from egg yolks can be tricky. The oil can break from the fat of the yolk quite easily, rendering the would-be mayonnaise a watery mess.
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when making vegetable risotto, you should always use butter to toast the rice and enrich the dish instead of oil.
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Pad thai can be a yummy dish the second time around, but only if you reheat it correctly. If you don't it can get ruined in a hurry. Here's how to do it.
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Caramel sauce is an important addition to any cook's repertoire. It can be made quickly on the stove and elevates store-bought ice cream to a fancy dessert.
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Looking to bring your leftover grits back to delicious life, without any lumps or stickiness? We have the secret to microwaving them to perfection.
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Step out of your comfort zone with ranch dressing by elevating it with one ingredient. In the process, you can also use up leftover herbs you have lying around.
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One way to spice up your potatoes is to add a little pickle brine while cooking. Here's how to do it and what these pickle-flavored potatoes work best in.
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Olives are a great snack and add a pop of rich, salty flavor to all kinds of meals, but pitting them can be a real annoyance. Here's how to do it easily.
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Different types of greens pair well with different dressings. Here's how to choose the best dressing for your lettuce to create a perfectly-balanced salad.
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This is the best way to reheat brisket so it stays juicier than ever. Here's what you need to know to keep your beef juicy, and prevent it from drying out.
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Gordon Ramsay's tip for perfectly moist slices of steak has more to do with after care than preparation. Here's what you need to know to keep steak moist.
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Here is everything home cooks and chefs alike need to know about remoulade vs. tartar sauce: the key differences and which is better for fish.