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Stephanie Burt on Muck Rack

Stephanie Burt

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South Carolina
As seen in: The Southern Fork, MSN, MSN Singapore, The New York Times, Yahoo Entertainment, Yahoo Life, The Wall Street Journal, TIME, Yahoo News Malaysia, Aol, The Atlantic and
Covers:  Food, biodiversity, heirloom ingredients, slow food, food systems, Southern food, craft cocktails, ingredient etymology, sustainability in food

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Stephanie Burt’s Journalist Portfolio

The Best Bourbons for Gifting, Mixing, and Straight-Up Sipping

The Best Bourbons for Gifting, Mixing, and Straight-Up Sipping

Saveur 7/30/2021 Stephanie Burt Bourbon isn't just a category of spirits-it's a culture. The best bourbons ar…

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Articles

The Yale Review | Stephanie Burt: "Aubade"

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By Stephanie Burt Verified
| The Yale Review
Washburn Avenue, Minneapolis So this is that world, Full of air, with two disks in the sky, The one that hurts, and the small one, the color of bone. The small one’s the shy one. Sometimes they disappear. If they speak to you, you should tell your friends what they say. Keep extra blankets for your future lovers, Much like the flat gray clouds that cover the lake. Understand that anybody can catch a chill. What you see as an inaccessible mountain Others, including your friends, might call a low hill.
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Southeastern IPA Is Coming for New England and the West Coast

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By Stephanie Burt Verified, Stephanie urt
| Wine Enthusiast Magazine Verified
By Stephanie Burt · September 1, 2026 Stephanie Burt is a writer, audio producer, and sometimes cook based in Charleston, South Carolina. Her work has appeared in numerous publications, and she is the host and executive producer of “The Southern Fork” podcast. If you’re in the Southeastern United States right now, we don’t have to tell you that it’s hot and humid.
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Steak Fingers Are the Forgotten Texas Comfort Food Everyone Should Try

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By Stephanie Burt Verified
| Simply Recipes Verified
Credit: Simply Recipes / Ciara Kehoe Using cube steak keeps these hand-held strips easy to make and more affordable. A short buttermilk soak tenderizes the beef and helps the crisp coating stick. A crushed puffed rice cereal coating creates crisp nooks and crannies that grab onto dipping sauce. Simple strips of breaded and baked or fried boneless chicken—chicken fingers—are so popular that they show up on menus around the world, and for family dinner, too.
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