Allison Lindsey
School
St. Edward's University, Los Angeles City College
Expertise
Food Service, Southern Cooking, Food History
- A Texas native living in Los Angeles, Allison combines her penchant for home cooking, southern hospitality, and pop culture to develop a distinct writer's voice that arrives at the intersection of storytelling and food.
- Across the span of five years, she worked in the service industry as a host, server, barback, and bartender. Elijah Wood once called her "a fine waitress."
- When she's not transcribing interviews or editing stories, she's exploring LA's robust food culture through a multicultural lens of the past, present, and future.
Experience
Allison is a tenured writer and communications professional with a focus on journalism, public relations, and advocacy. From serving and bartending to entertainment PR and celebrity interviews, Allison is a purveyor of all things fun and flavorful. As a publicist, she secured cutting-edge features for her clients in publications like Rolling Stone, Billboard, TIME, SPIN, and more. She's interviewed a wide variety of artists, including Sasha Spielberg, Lucky Daye, Tom Odell, Duckwrth, and more.
Education
Allison earned an associate degree in social and behavioral science from Los Angeles City College. She is currently pursuing a bachelor's degree in sociology.
Today Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Allison Lindsey
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While we typically think of using a smoker for meats such as brisket and ribs, smoking works just as well on tofu. Here's how to make this vegan BBQ option.
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FX's "The Bear" is known for its realistic portrayals of the chaotic atmosphere at a fictional eatery, and it's based on a very real Chicago restaurant.
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While it's typically not safe to wash fruits and vegetables with soap, there's something different about Dr. Bronner's. Here's how it works.
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There's one ingredient you should consider using to upgrade your barbecue sauce and enhance its flavor -- no matter if it's homemade or from the store: MSG.
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Vanilla is often dismissed as being bland. But its complex flavors deliciously infuse olive oil, creating a great topper for both sweet and savory dishes.
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Making a perfect treat is as easy as combining leftover cake with your favorite milkshake. Two of your favorite desserts blended into one -- what's not to love?
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Tangerines are a tart, citrusy treat great for eating on their own or using in cooking. But when is the best time to buy them? Here are the facts.
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In America, fish isn't a common breakfast protein, but many cultures rely on it. If you aren't already, this is the canned fish you need to have with breakfast.
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Costco is the biggest wine retailer in the U.S. So it shouldn't be surprising to see a wine set selling for a whopping $30,000, despite its budget reputation.
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Packing raw meat for a camping trip can be a health hazard if it gets too warm. And that's just one reason you shouldn't discount frozen meatballs.
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Salads and sandwiches have more in common than you first realise. So, if you want to ditch the bread why not transform a sandwich spread into a salad dressing?
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Many recipes require only a little pumpkin puree, which can lead to leftovers. Instead of throwing it in the trash, upgrade your pancakes with a tasty topper.
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Chuck steak can be saved from the stew pot and join pricier cuts of beef on the grill, if you marinate it in the right marinade -- one with a lot of acid.
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Grab your favorite canned soup out of the pantry and throw it in a pot. We've got tips on which condiment is guaranteed to take it to the next level.
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Ingredients in a recipe can often be adjusted to suit your tastes. But when it comes to pasta sauce, you should leave heirloom tomatoes on the shelf.
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Roast veggies are great, but run the risk of being bland. Douse them in pesto for a flavor injection as a delicious side dish or standalone meal on their own.
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Starbucks sous vide egg bites are so popular that the chain sells packaged versions in stores. Now, Costco is finally releasing its Kirkland brand counterpart.
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Boiled, fried, scrambled, poached ... if you thought you'd exhausted every possible way to cook eggs, we offer you boiled egg brûlée. You're welcome.
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For plant-based eaters looking to emulate the rich flavor and texture of cheese in their pasta dishes, nutritional yeast is the key to noodle nirvana.
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Barbecues are usually associated with meat, but there's always room for fruit at the table. In fact, throw honeydew melon on the grill for a taste elevation.
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Have you been looking for a low-effort cooking method that can facilitate a heaping, flavorful batch of shrimp? Roasting is the best-kept secret.
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While oyster crackers are most commonly used for tossing into soups and bisques, there's an easy way to spice them up for a tasty snack right out of the oven.
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There's a hack to marinating your olives that utilizes no equipment and minimum effort but gives maximum flavor in practically no time at all.
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You don't have to wait a week for your melon to ripen. If you were to pickle it, you can start enjoying that fruity flesh in a matter of hours.
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Sure, halloumi is delicious all the time, but why not infuse it with the most flavor possible before throwing it on the grill? Try these ingredients.
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Dressings are a common component to most salads. But what about when it comes to a fruit salad? Add some sophistication with an ingredient you already have.
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Juneteenth is a celebration traditionally bathed in red. But why are all its comestibles – from barbecue, to "red drink" – imbued in this color?