Tara Yarlagadda

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

At 91, Dolores Huerta, the activist who inspired Barack Obama's "Yes, we can" campaign, continues to work tirelessly developing leaders and advocating for the working poor, women and children.

By Tara Yarlagadda

There are some 50 Chinatowns in America and hundreds more in other countries. What led to their creation and will they survive into the next century?

By Tara Yarlagadda

Asian Americans continue to challenge injustice and a rising tide of hate crimes directed at them, while mainstream narratives fail to address their bravery, history and struggles.

By Tara Yarlagadda

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Also known as winter radish, icicle radish, Chinese radish and Japanese radish, daikon has the crunchy texture of a red radish, but with a much milder taste.

By Tara Yarlagadda

This warm, fluffy, donut-like treat, stuffed with cream or fruit-based filling and savory flowers, is a pre-Lent staple in Poland and a Fat Tuesday tradition in the U.S.

By Tara Yarlagadda

Taro is a starchy root tuber that looks a lot like a potato, but it's rich in polyphenols, giving it a bigger bang as a healthy alternative.

By Tara Yarlagadda

The word "hibachi" has its origins in Japan, where it translates to "fire pot."

By Tara Yarlagadda

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Shallots belong to the same family as onions, leeks, scallions and garlic. They look like small, elongated onions but have a sweeter, milder flavor.

By Tara Yarlagadda

Heart of palm, with a similar taste and texture to artichoke heart, is a staple in Central and South America and a healthy addition to almost any menu.

By Tara Yarlagadda

The modern city of Istanbul, Turkey, has a long and tumultuous history. Once known as Constantinople, it was the capital of the Ottoman Empire, the center of cultural and religious activity and a hub for trade in Eurasia.

By Tara Yarlagadda

Set over Bear Run, a tributary of the Youghiogheny River in the mountains of southwestern Pennsylvania, Fallingwater is perhaps the architect's best-known work.

By Tara Yarlagadda

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If you're a gamer, you've got Jerry Lawson to thank for inventing the first commercial home video game console with interchangeable game cartridges.

By Tara Yarlagadda

You've heard all about the exploits of Amelia Earhart, but do you know the story of Bessie Coleman, the first Black American woman to receive a pilot's license?

By Tara Yarlagadda

Kate Warne was bold enough to walk into the Pinkerton Agency in 1856 and step into her role as the first female detective in U.S. history.

By Tara Yarlagadda

The tiny Southeast Asian country of Cambodia has achieved a worldwide reputation for perfecting the art of shadow puppetry. But the practice is in danger of dying out.

By Tara Yarlagadda

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What vegetable is often mistaken for a fruit, has poisonous leaves but is still edible and is often harvested by candlelight? Yep, that would be rhubarb.

By Tara Yarlagadda

Today's gospel and blues music and the freedom songs of the civil rights movement all have historical roots in traditional slave spirituals, which were songs of sorrow, but also jubilation at the promise of freedom.

By Tara Yarlagadda

The rusty patched bumblebee (Bombus affinis) is on the verge of extinction and the state of Minnesota is doing something about it.

By Tara Yarlagadda

Seals have long been known as dry-land clappers, but the first-ever percussive clapping observed by scientists has blown seal clapping theory out of the water. Or should we say under the water?

By Tara Yarlagadda

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Aaah, mushrooms – all those beautiful shapes and colors, textures and flavors. But what about the dirt and debris that always seem to come along? We find out whether it's best to wash them, brush them or just go au naturel with them.

By Tara Yarlagadda