Anna Calabrese Franklin is TABLE Magazine's food stylist and recipe developer, shaping the visual and culinary identity behind TABLE's recipes and restaurant features. A Pittsburgh native, Anna graduated from the Indiana University of Pennsylvania Academy of Culinary Arts, where she trained in classical and contemporary technique before spending many years cooking in restaurant kitchens and photo studios around the city. That hands-on restaurant experience — line cooking, recipe execution, and an eye for how food actually behaves under heat, light, and time — became the foundation for her transition into food styling, where she now shapes how TABLE's dishes are recipe-tested, plated, and photographed for both print and digital. Her work appears throughout the magazine's food coverage, from large-scale entertaining features to Pittsburgh restaurant round-ups styled alongside photographers Dave Bryce and Laura Petrilla. Beyond her work at TABLE, Anna channels her recipe-development instincts into Bazaaa Sauce, a Pittsburgh-based hot sauce microbrand she founded that pairs vinegar-forward heat with fresh Fresno peppers — flavors she developed with the same technique and palate she brings to TABLE's kitchen. She’s taking a break from Bazaaa to care for her young son but hopes to resume her hot sauce career at some point. Read more about her work at TABLE here. Why I Cook and Style Food: I got into food styling because I wanted to bring the same discipline I learned in restaurant kitchens to the way food looks on the page. A dish only works if it tastes right and looks like something you'd actually want to eat — not overworked, not fussy, just true to what's on the plate. At TABLE, that means testing a recipe until it's right, then styling it so a reader can practically taste it through the photo. It's the same instinct that led me to start my own hot sauce line: get the flavor right, then make sure it looks as good as it tastes.