Tara Yarlagadda

Contributing Writer

Tara is a multimedia storyteller and freelance writer of culture, science, travels, soul-sucking books, movies/TV and great eats. In addition to HowStuffWorks, Tara has been published in The New York Times 360, PBS NewsHour, Paste, Bedford + Bowery, Hyperallergic and The New Food Economy. She’s also worked as a fact-checker for The New York Times. Before subsisting on instant ramen as a freelance journalist, Tara received an M.A. in Literary Reportage from New York University’s Arthur L. Carter Journalism Institute and a B.A in Political Science/South & Southeast Asian Studies from the University of California – Berkeley. Follow her on Twitter @TaraYarla, for writing-related musings and check out her website here: tarayarlagadda.com.



RECENT CONTRIBUTIONS


His theories about the mind's ability to affect the body influenced Mary Baker Eddy, the founder of Christian Science.

This stunning sight is totally natural and totally cool.

This banana has soft, sweet flesh and tastes a lot like vanilla custard or ice cream. One scoop or two?

Amanita phalloides is non-native to the North American continent, introduced to California from Europe, and rapidly spreading.

Having blood drawn is a piece of cake for some people and a traumatic experience for others. Either way, being armed with information can only help make the process easier.

Called gynandromorphs, half male and half female animals are rare, but they do exist.

By studying these geological formations here on Earth, we may be able to learn how to live on other planets.

With roots in ancient Indian Ayurvedic tradition, saline irrigation can clear up clogged nasal passageways and alleviate some allergy symptoms when done correctly.

Is a dib an actual thing?