Location
Philadelphia, Pennsylvania
Expertise
Food reviews, Recipe trends, Cooking how-tos
- She runs a food-focused TikTok account, @cookingwithpire. It started as a way to document her experience of cooking dishes from her late abuela's recipe book of Cuban classics, but now she mostly shares fast food reviews, grocery hauls, random snacks, and hot takes.
- She loves investigating where travel, food, and place collide. She has eaten authentic goat birria in Jalisco, made raviolo al uovo with a Tuscan chef, sipped ròm bèrdè in Curaçao, shucked freshly caught oysters on North Carolina's Crystal Coast, and planted coffee beans on a Dominican farm.
- She unofficially broke the women's record for the fastest speed test at her bartending school.
Experience
Taryn Pire has been a food writer since 2016. She knew she wanted to work in food media after taking a food writing course her senior year of college. Once she graduated, she worked as a barista and bartender while writing food features and news as a freelancer. She then became the associate editor at New Jersey Family Magazine for four years, where she wrote food and travel content, ranging from restaurant reviews to wine and candy pairings. While there, she also contributed original recipes and essays to Food52. Most recently, she was the food editor at PureWow for six years, where she spearheaded the food and recipe verticals, managed the recipes newsletter, and wrote a variety of food and recipe stories, including in-depth grocery rankings, product tests, fast food and chain restaurant reviews, trend analyses, and niche essays, like a deep dive into Ina Garten's Spotify playlists. She also developed, tested, and styled many original recipes for PureWow, including two desserts featured in the holiday Cookie Issue. (Her coquito macaroons are a must-try.) She is currently a food writer for Mashed and Time Out.
Education
Taryn earned a bachelor's degree with a double major in English and writing from Ithaca College. She took knife skills courses at the Institute of Culinary Education and received her bartender's certification from the American Bartenders School in New York City.
Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.
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Olive Garden
By Taryn Pire
If you try enough Olive Garden offerings, you may encounter one with unpleasant textures or off-putting flavors. The chain's worst item has both.
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In a perfect world, all pizzerias would serve fresh, immaculate pies. However, you might get a taste of harsh reality if you buy a slice with this warning sign.
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