Annie Hariharan
School
Multimedia University - Malaysia
Expertise
Food History, Food Politics, South East Asian Food
- Annie is currently researching and cataloging the various banana varieties in Malaysia and Indonesia.
- She taught a class on the history of fermented shrimp in her city of Melbourne, Australia and might do it again if there is demand.
- She once bumped into the judges from MasterChef Australia who were filming on location but did not have the courage to say hi.
Experience
Annie is a business consultant who became a food and pop culture feature writer at the start of 2020. She uses her skills from the corporate world to deep dive into niche topics and write data-driven and engaging articles. Her specific focus is the food in South East Asia and her work has appeared in The Guardian, Whetstone Journal, and Eater.
Education
Annie is an Accounting graduate from Multimedia University, Malaysia.
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.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Annie Hariharan
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Back in the day, many pasta varieties were named after the living creatures they most resembled. Farfalle is no exception and has many wonderful qualities.
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Slow cooker recipes often add fresh vegetables near the start, but if you're using canned veggies, there's an important timing rule you should always follow.
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It takes skill to make homemade pasta, since the stuff tends to clump together. Find out why regular flour is the worst thing for fresh, sticky pasta.
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Are coconuts a nut, or not? Facts are facts, and we've uncovered the truth about coconuts, so you can finally stop confusing nuts, fruits, and drupes.
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What makes it stand out compared to dill pickles is its blend of spicy, tangy, and subtly sweet flavors that pair well with a range of food.
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We extend the shelf life of numerous food products by storing them in the refrigerator, but with Nutella, that's an unexpectedly terrible idea.
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While both meaty options are sure to be delicious, ribs and rib tips differ in taste, texture, and the part of the animal they are sourced from.
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For dessert connoisseurs, ice cream by any other name would taste as sweet. Kulfi is an Indian dessert similar to ice cream that you should definitely try.
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Here's the science behind why bubbles in champagne go straight to the top in a single file, while bubbles in other carbonated drinks veer off to the sides.
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Let's clear it up: Ham and pork are not interchangeable. Here is a cheat sheet that highlights the distinct flavors and characteristics of both.
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You may have seen desserts made of ube even if you have never tried it. This purple yam (pronounced "ooo-bay") is native to the Philippines.
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Brightland accidentally stirred up controversy when it packaged its new Pizza Oil in a plastic squeeze bottle. Here's why a competitor called the company out.
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The ingredients may be similar, but gumbo and jambalaya are two distinct (and delicious) dishes that have one very crucial difference between them.
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Curry leaves are essential in many South Asian dishes and add a distinct flavor and aroma to food like chicken curry. They only stay fresh for so long, though.
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You can thank some really tasty mold for giving you this tasty cheese. That, and a process called needling, help to give blue cheese its signature color.
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Paccheri and rigatoni may look the same, but they differ in size and application.
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Mirin can add a tangy taste to many dishes, but if you're out of your current stock, there are ways to concoct a substitute that will offer a similar seasoning.
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While coulis and compote may seem similar in the culinary world, these two have several striking differences. Here's what makes these two unique.
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The green color in food is always linked to healthy eating and leafy greens, but it is also the color of two versatile sauces: pesto and chimichurri.
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Malt liquor is a kind of beer, but not all beers are malt liquor - the difference between the two brewed beverages comes down to how they're made.
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Rice wine and rice vinegar sound similar, are often next to each other in the grocery aisle, and are made from fermented rice. But are they interchangeable?
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Is fish sauce actually derived from fish, or is it like french fries or Belgian waffles, neither of which come from the place they're named after?
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Imagine you are cooking potato chorizo taquitos for friends, and one of them casually asks if the recipe calls for Mexican or Spanish chorizo.
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Ramen vs. Pho: Though each is of Asian origin and includes noodles and broth, here's what makes the soups so different.
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There are few things more disappointing than watery scrambled eggs. Learn what causes watery scrambled eggs, and how you can prevent it when cooking eggs.
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Matcha and green tea are closely associated, but whether the two are precisely the same can be questioned. Here's what makes them unique from each other.
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Looking for a healthy change of pace? Blue tomatoes can offer just that. However, their unique appearance and surprising taste tend to be polarizing.