Anna Kot
School
Lomonosov Moscow State University
Expertise
Vegan Food, Low-waste Cooking, Food History
- Anna's passion for plant-based cuisine has led her to work as a cook in plant-based cafes and host vegan culinary events.
- She's also the beloved host of "Baby Vegan Kitchen," a self-produced online cooking show with over 40 episodes.
- Her recipes have been featured in Plant-Based Planet and Best of Vegan cookbooks.
Experience
Anna is a professional content creator with a knack for humorous yet educational takes and over a decade of blogging, video-making, and photography experience. A vegan since 2016, her passion ended up leading her to a two-year stint as senior editor for Best of Vegan, a prominent culinary and lifestyle publication with over two million followers. Social justice, veganism, and a desire to improve the future for humans, animals, and the planet are the driving forces behind her work and creative expression. She joined Static Media as a features writer in 2022 to connect with new audiences.
Education
Anna completed a Bachelor's in Online Journalism from Moscow State University, giving her a deep understanding of online media and advanced writing and research skills.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Anna Kot
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An ancient seasoning steeped in culture and tradition, there's a lot more to soy sauce than meets the eye. Here are some facts you might not know.
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Picking the right type of tofu for your recipe is important. Here are some of the most common varieties you'll encounter and how best to use them.
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Let us walk you through the A to Z of dango -- it'll open up a whole new world of Japanese confectionery. You'll want a different dango for every season after.
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Cinnamon is one of the world's most popular spices, but it still retains an air of mystery. We're here with 16 fascinating facts about the beloved ingredient.
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Couscous seems like a simple, maybe even unexciting, side dish. But scratch its surface, and you'll find layers of historical and cultural significance.
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Homemade mayonnaise, barbecue sauce, sauerkraut, and more are always within reach when you make your own condiments. It's easier than you might think.
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Nutritional yeast offers a cheesy, umami flavor and tons of beneficial vitamins. We explore what the ingredient is and how best to use it in your recipes.
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Seitan is an irreplaceable ingredient for plant-based cooks - it's also an experiment in food science. Use these tips to make the best mock meat possible.
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Your kitchen pantry will likely be filled with staple ingredients used in a plethora of recipes. So, here's what you need to know about their shelf lives.
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Buckwheat's culinary adaptability is unmatched. Packed with a nutritional punch, it's nature's gift to plant-based and gluten-free eaters alike.
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The sweet world of syrups is vast and varied. From maple syrup to the rare kuromitsu, use these liquid sweeteners to give your culinary creations a deeper lift.
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If you're a vegetarian you might avoid Brazilian food ─ but as you'll see here, there's so much more to this cuisine than steaks and stacks of beef and pork.
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A wide world of produce can be lacto-fermented to create delicious global specialties and add new flavor profiles to preserved fruits and vegetables.
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Nailing perfect homemade bagels can be pretty tricky, so we have gathered some top tips for mistakes for you to avoid when making your own homemade bagels.
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Eggs may seem like an irreplaceable ingredient, we're here to tell you that there's more options than you think. Keep these tips in mind for swapping them out.
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Should your travels ever bring you to this gastronomic paradise, dare to indulge in these vegan wonders if you ever encounter them in person.
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For the gastronomically adventurous and those bereft of a sweet tooth, savory cake could well be a trove of inspiration to expand your culinary horizons.
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Fermented beverages exist worldwide. The more varieties you know, the more you can try and sample. Here are 18 fermented drinks.
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Salt may seem like a very straightforward ingredient, but there's actually a huge variety of a salt, all of which have a specific purpose and identity.
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Making plant milk at home? It can be both rewarding and treacherous. Here are the most common mistakes made, from overblending to underblending and more.
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The benefits of kombucha are plentiful, but making it yourself results in a myriad of challenges. Here are the mistakes to avoid for a perfect brew every time.
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Food waste is a huge problem for most of us. Discover more ways to make a tangible impact, one zero-waste pantry at a time.
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Potato chips are one of the most popular snacks in the world, but there's more to them than you might think. These hacks will help you get the most out of them.
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Eating vegan doesn't mean going without steak - it just means rethinking what a steak can be. These are the fruits and veggies that best stand up to the heat.
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Explore the world of soups to taste the peculiarities of cuisines around the world - from Menorca, Spain, to Iceland, Iran, South Korea, and beyond.
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These queer-owned vegan eateries, ranging from pop-up eateries to bars, cafes, and bakeries, are gradually reshaping America's culinary landscape.
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Preparing staples from scratch rather than succumbing to the allure of processed alternatives is a superior choice, and these items are a good place to start.