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.
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 Sarah Richter
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When eating steak out, don't immediately douse it in steak sauce. Instead, taste the food first, assessing what sort of seasoning you think it needs.
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If you're using only beef as your base for bolognese, you're missing out. Try adding this savory, delicious meat for a whole new bolognese experience.
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Crab legs are a delicious but labor-intensive delicacy. This hack cuts the work in half so you can concentrate on flavor.
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Your beef stew could be ready in a flash if you use this handy meat replacement. Meatballs could bring your stew to the next level.
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Chopped salads are the best for experiencing a wider variety of tastes and textures, but preparing them incorrectly can lead to an abundance of moisture.
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What's the difference between chuck roast and pot roast? The two terms might actually be interchangeable.
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Fans of the creamy, delicate burrata dish available at your favorite restaurant can create their own version at home using just four ingredients.
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Asparagus is often dirty when it comes home from the grocery store or farmers market, but a quick soak will remove the grit and get it ready to cook.
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Roasted potatoes should be easy to make, but it's anything but. The most important ingredient in crispy potatoes is one you never saw coming: egg whites.
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Chopping spinach can be an annoying task, but it doesn't have to be. In fact, you can achieve chopped spinach without even using a knife.
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Cutting cherry tomatoes can be a time-consuming task. However, this cooking hack uses items you probably have in your kitchen and is a food-prep game changer.
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Looking to take your chocolate soufflé to the next level? The secret to true indulgence is brown butter -- and we're here to show you how to add it.
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The caperberry might be just the ingredient to replace olives in your next dish. Here's how the berry is different from capers and how to use it in a dish.
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Want to improve the way you make twice-baked potatoes for dinner or even lunch? This is the creamy ingredient that makes twice-baked potatoes way better.
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Ina Garten has a variety of chicken salad recipes for people to try. But they all have one thing in common. There's one kind of chicken they never use.
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Turkey burgers often get a bad rap. Sure, ones that aren't made well can be the driest patty between two buns you'll ever try. But they can be delicious.
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Craving Dole Whip but don't want to head to Disney? Here's how to turn Starbucks' pineapple refresher into a Disney Dole Whip dupe and enjoy something similar!
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Pie is good all the time, but nothing hurts a good pie like an uneven crust. With this foolproof hack, though, your pie crust will be perfectly even and crisp.
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Overcooked chicken. It's happened to so many and is one of a home chef's worst nightmares. It's easy to understand how it happens, and just as easy to fix.
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If you love the look of perfectly-decorated cookies, but don't love the hassle, this tip is for you. Learn about the corn syrup cookie decorating hack.
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We love guacamole, but we don't love how it turns a funky shade of brown on top over time. Here are two freshness hacks in one: store cut onions with guacamole.
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Caramel looks simple, but there are a few ways it can go wrong when you're making it at home. Learn how to prevent grainy homemade caramel with this trick.
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The last bit of jam can morph into the perfect salad dressing. Here's a hack for stretching your groceries and your budget.
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When it comes to impressive home-cooked meals, a nice steak dinner is at the top of the list. But those who choose a bone-in cut often end up with a burnt bone.
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Asparagus has tough ends which are less pleasant than the rest of its stalk and at worst are impossible to enjoy This is the best way to cut asparagus.
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With this neat trick, you'll never struggle with cutting corn off the cob again.
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Cauliflower rice has been in its heyday for a while now, and it's exactly what it sounds like - cauliflower that's been chopped to mimic the look of rice.