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Ashia Aubourg

Ashia Aubourg

location-pin Boston, MA

School: Syracuse University

Expertise: recipe development; baking; gardening; health & wellness

Ashia Aubourg

  • 2024 recipient of Dine Diaspora's Black Women in Food award
  • Was the first-declared food studies major to graduate from Syracuse University (go, Orange!)

Experience

Ashia has spent recent years developing recipes and stories for projects across print, digital and podcast formats. Before she became a food writer, Ashia held other roles in the food system, working on various food justice initiatives, culinary startups and food-tech companies. As a result, her writing tends to unearth underrepresented narratives within food, travel and culture. In addition to Taste of Home, her writing has appeared in Eater, Food & Wine, America's Test Kitchen, Food52 and more. She loves spending time in Vermont, hiking and foraging for mushrooms.

Education

Syracuse University, bachelor's degrees in Food Studies and Policy Studies

Taste of Home Editorial Policies

Taste of Home, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste of Home and our Test Kitchen and editorial teams.

Articles & Recipes

Sourdough Cornbread

Sourdough Cornbread

This sourdough cornbread leans on discards to create fluffy textures and subtly sweet flavors.
Barley Salad Exps Tohd24 278005 Jackiealpers 09

Barley Salad

This hearty barley salad takes less than 30 minutes to pull together, and it's filled with vibrant ingredients and Mediterranean flavors.
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Masa Cornbread

This masa cornbread has a fluffy crumb and subtly sweet flavor thanks to the buttermilk and sugar folded into the batter.