Greg Baker
School
Western Culinary Institute
Expertise
Food History, Outdoor Cooking, Restaurant Industry
- In 2011 Greg's restaurant was nominated by the James Beard Foundation for Best New Restaurant Award.
- The James Beard Foundation nominated Greg for their Best Chef, South Award, 2012-2017.
- Upon announcing his retirement from the industry, Greg was noted as "The Chef Who Changed Tampa's Food Culture" by the Tampa Bay Business Journal.
Experience
Greg started on this path as a chef and restaurateur, taking his first kitchen job at 15. He worked in the industry for over 35 years. In 2015, he started occasionally contributing to food publications as a guest writer and found he enjoyed the process. So much so that when he retired from the restaurant life, he pursued writing as a career. Since then, his work has appeared in Food Republic, Food and Wine, and Tasting Table.
Education
Greg graduated from the Western Culinary Institute in 1988.
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 Greg Baker
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Looking to liven up your lobster tails? Our expert has 8 key tips that will ensure your shellfish is cooked to succulent and flavorful perfection.
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The best tacos and burritos are made with more than just fresh, high-quality ingredients. Watch out for these taqueria red flags to avoid a disappointing meal.
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It's all too easy to set the heat high when cooking, but many foods benefit from a more measured approach. Here are a few you're probably cooking too hot.
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Not every cut of steak is ideally suited for marinating. Here are the best steak cuts to marinate according to a professional chef and butcher.
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Oysters from a can are a good fallback when fresh ones aren't available. Here are more than a few samples of what you can do with canned oysters.
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Whenever you see seafood on a menu, you should stop to consider its sustainability, origins, freshness, and contaminants. Be wary of these dishes.
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Are you ready to jazz up your cheese board with unconventional food pairings that welcome familiar faces like Old Spice and coriander? It's time to experiment.
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Deeply complex and umami, dry-aged meat is amazing. We interviewed Chef Ian Boden, owner of The Shack, to learn all the details.
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Cleaning squid is messy work, but if you want to try it at home, you'll need these chef-approved tips to keep yourself organized - and your kitchen ink-free.
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Most workplaces have rules, and Starbucks is no different. These are the guidelines baristas at the 'Bucks must follow, including a few that might surprise you.
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With multiple Michelin stars, James Beard Awards, and restaurants with history, Atlanta is the perfect place for your next fix of Southern and soul food.
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Sirloin steak doesn't get much love compared to other, more marbled cuts. But with these cooking tips, you can ensure that this lean cut comes out juicy.
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Searing steak is a process that's simple to do, if you know what steps you need to follow. Avoid these mistakes, and you can cook a steak as well as any chef.
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Beef stroganoff is as misunderstood as its origins. We've broken down the absolute best tips for making this dish, and help you master this comforting stew.
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When it comes to monotonous kitchen tasks, shucking corn is up there with peeling potatoes. Try microwaving, gripper pads, rubber bands and these other methods.
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Marinating steaks overnight covered in a bottle of store-bought Italian salad dressing gets the job done, but is it really the best way to do things?
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Sometimes you get caught in a rut in your grilling routine. These underrated cuts of meat you should be grilling are sure to pull you right out of that rut.
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Gamey and lean, venison is tasty but tricky. To help us master this healthy red meat, hunter, and chef David Bancroft is here to show us the way.
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Curious about deer? From tenderloin to shanks, chef David Bancroft of Acre and Bow & Arrow is here to unravel the best ways to prepare venison.
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If you don't know the difference between a fish fillet and a fish steak, we've got the answers here for you with these different types of fish cuts.
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A pig roast is not a spur-of-the-moment event and requires thought and planning to pull it off successfully. Here are some tips to perfect your pig roast.
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Getting started with cooking can seem daunting, but this list of essential ingredients is a good place to start no matter your level of expertise.
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If you love dishes that require freshly sliced, chopped, or diced onions but hate crying into your ingredients, use our slicing tips for tear-free preparation.
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There are a number of complex layers to ensure you're getting the very best out of cooking with your smoker, and these expert tips will help.
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Truffles have very specific flavor profiles, but the aromatic components play well with a variety of different herbs - and we're here to tell you which.
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Hot dogs are easy to cook, yes. But there are many ways to mix up how you cook them and what toppings you put on that it'd be a shame not to try something new.
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Sometimes it can be hard to determine whether the price tag on a chunk of cheese is worth it. Well, here are some types that we think are always worth it.