Img 4433   Suzanne Podhaizer

Suzanne Podhaizer

location-pin Burlington, VT

School: University of Vermont

Expertise: Recipe development; cooking techniques; baking; beer, wine & cocktails; gardening & plant care; grocery shopping; photography; foraging; fermentation; eating local; farm-to-table cooking

Suzanne Podhaizer

  • 20 years working as a professional food writer and editor with more than a decade of experience teaching cooking classes focused on seasonal ingredients
  • Owner and operator of Salt Cafe in Montpelier, Vermont, which received mentions in The New York Times, EveryDay with Rachael Ray, Yankee magazine and Smithsonian magazine
  • Food editor, then freelance writer for Seven Days newspaper
  • Winner of the AltWeekly Award for Best Food Writing in 2008
  • Cooked for artists from Octavia E. Butler's "Parable of the Sower" opera on retreat at the Ucross Foundation in 2019


Suzanne has been working in the food space as a chef, editor and writer for nearly 20 years. After earning her degree in food studies at the University of Vermont-Montpelier, Suzanne worked as the food editor of Vermont’s Seven Days newspaper and won a national award for her food coverage. Her next venture was a farm-to-table restaurant with a changing menu for which she developed hundreds of recipes. These days, she develops and shares all kinds of recipes and cooking techniques at Taste of Home, makes maple syrup and grows vegetables, mushrooms and edible flowers in Vermont. She’s also a traveling retreat cook and loves feeding artists to help fuel the creative process.


University of Vermont, bachelor's in interdisciplinary food 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

How to Freeze Green Beans and Retain Their Freshness

Learn how to freeze green beans so you can preserve that bumper crop from your garden (or the farmers market). Plus, we'll go over the best way to thaw them so they stay crisp.

Cheeseburger Tater Tot Casserole

Don’t you love ordering crispy Tater Tots to go alongside a juicy burger? This recipe for cheeseburger Tater Tot casserole

Old-Fashioned Goulash

This easy stovetop dinner will be a hit with the family after a day at school or work. —Taste of Home Test Kitchen