Camille Berry

Camille Berry

location-pin Glasgow, Scotland

School: New York University

Expertise: Beer, Wine & Cocktails

Camille Berry

  • Almost 10 years of freelancing for food and beverage sites, with a specialty in the topic of wine and spirits
  • Has written for brands such as Taste of Home, Food & Wine and Prevention
  • Certified sommelier through the Court of Master Sommeliers, Americas and also a certified specialist of wine through the Society of Wine Educators
  • In 2018, Camille won a Level III Award in Wines from the Wine & Spirit Education Trust


With nearly a decade of freelancing under her belt (six with Taste of Home), Camille regularly taps into her background to write about about all things food and drink. Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a keyboard and covers all aspects of food and drink.


New York University, bachelor's in journalism and politics

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


Love a good cocktail? It’s time you met the Boulevardier, also known as a Negroni with bourbon. This cocktail has a sweetness from the vermouth and a hint of smokiness from the bourbon for the perfect mixture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Pistachio Martini

A spin on the classic vodka cocktail, only four ingredients are needed to create this pistachio martini. Pistachio liqueur brings a salty earthiness flavor, heavy cream brings a smooth texture and a splash of simple syrup is added to the mix to balance out the strength of the alcohol. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Crab Dip

Made with lump crab meat, Old Bay seasoning, cream cheese and chives, this baked crab dip makes the perfect appetizer! Make it dairy-free using plant-based, non-dairy cream cheese and dairy-free cheddar cheese. If desired, top with diced green onions as a substitute for chives. —Jennifer Gilbert, Brighton, Michigan