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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You don't have to throw away your old tortillas if they start to get moldy or hard. Turn on your oven, add some spice, and bake some homemade tortilla chips.
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Reading the packaging at the grocery store is important to know what's exactly in your food. But sometimes the choice of words is misleading.
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When it comes to mashing, not all potato varieties are created equal. It turns out, high starch and lower moisture spuds are the best way to go.
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There are many ways in which you can mix beer and juice and create the ideal shandy. But which of these ways is best for your particular needs?
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Batch cooking is a great way to get a hearty, home-cooked meal in a hurry. If lasagna soup is on the agenda, here are a few tips before you freeze it.
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Every once in a while some leftover fries make it into your takeout box. Don't let them die a slow death in your refrigerator. Turn them into breakfast.
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No one likes to waste food. Well, brie rind is something you can repurpose into another snack. Simply pop it in the oven and bake until they're crisps.
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You may assume that probiotic foods have extra long shelf lives, but you'd be wrong in the case of a dairy product like kefir. Here's what to know.
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Imitation crab is an affordable alternative to fresh crab meat, but what should you know before preparing it? Let's dig in.
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Channel the refreshing nostalgia of snow cones by turning your go-to classic cocktails into boozy shaved ice drinks.
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In honor of the upcoming solar eclipse, Snapple is releasing a new juice drink. Here's what to know about the beverage brand's latest offering.
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Who doesn't love to whip up a batch of pancakes on a leisurely weekend morning? Improve your chances of making the perfect batter with this appliance.
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Bring some life back to that leftover pita bread with just a little time in the air fryer. There's nothing better than warm pita with your hummus.
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Roasting is key in this easy-to-make recipe, as the flavors of the spice blend will deepen for a more pronounced ranch seasoning bravado when roasted.
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There are lots of ways to cook potatoes, whether baked, fried, or in an air fryer. But have you ever tried cooking sweet potato slices in your toaster?
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Simple, refreshing, and tasty, it's hard to beat frozen Italian granita. But adding fresh watermelon to the mix can make a great dessert even better!
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When buying produce, it's important to know how to properly store your goods before you consume them. Fresh figs should always go in the fridge.
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While this lesser-known charcuterie board item may not be at the top of your list, it's surprisingly easy to make at home with little ingredients.
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Powdered sugar might seem like it can only be bought, but as long as you have granulated sugar and a coffee grinder at home, powdered sugar is within reach.
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Although they are perfect for foodies new to cooking, there are some big mistakes to avoid when using an air fryer. One of them is using too much oil.
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Canned goods are great because they can last a long time before you open them. However, there is a limit to the freshness of the product inside.
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Green beans work well with a wide range of spices, seasonings, and sauces, so you'll never run out of inspiring ways to whip up this recipe.
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Are you looking for another way to get nutrients in your diet without creating new recipes? Pulverize freeze-dried veggies for instant, flavor-bursting powders.
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If you have a fried calamari craving but no desire or means to batter and deep fry some yourself, you can easily make a batch in your trusty air fryer.
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There's nothing wrong with shaking things up by replacing traditional pasta shapes with noodles from different cultures and cuisines. Enter udon carbonara.
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The feeling your kitchen evokes depends significantly on the color you paint it. Personal tastes aside, should you really avoid painting your kitchen yellow?
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Hearty, chunky mashed potatoes could well be the perfect side dish. But to get them just right, follow this tip and simply smash them by hand.