Angel Albring
Location
Lancaster County, PA
School
Bossier Parish Community College, LSU Shreveport
Expertise
Louisiana Cuisine, Grocery Store Savings, Central PA Restaurant Scene
- Angel has won multiple awards for her writing, including a Louisiana Press Association Award.
- She is a self-proclaimed foodie who loves to taste new dishes and try her hand at making them. As the parent of multiple children, she tries to make simple and easy meals her whole family can enjoy.
- She has worked with various teams of features writers in the Atlantic Region of Gannett's news team, landing front page stories in multiple states on the East Coast.
Experience
Angel has been a professional writer for 20 years, working in every form of media— newspapers, magazines, radio, broadcasting, blogs, and podcasts. She was raised by a journalist in a newsroom, and she never wanted to be anything more (or less). In addition to her role with Today Meal, she works as a food and business writer in Central PA, with a newspaper that is part of the USA Today network. Her love of food comes from growing up in Louisiana in a large, diverse family. Food was, and still is, a love language that she speaks fluently, and she loves talking to other people about all things related to food and food culture.
Education
Angel has a BA in Journalism from LSU-S, an Associate's Degree in Broadcasting from BPCC, and is finishing her MLAS in English with LSU-S.
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 Angel Albring
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Stirring your coffee to cool it down? It's time for a lesson in coffee chemistry.
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Strawberries are fantastic, but they can grow old fast due to their moisture. However, there is one easy trick to help preserve your strawberries in 20 minutes.
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If you're a pasta lover, then you probably already know the benefits of saving your pasta water. And if you really want to elevate it, add more starch to it.
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Sour blueberries may not be as enjoyable to eat as sweet ones, but they can still be saved in various ways and for many different uses.
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Why are your favorite spices clumped up in the jar every time you get ready to use them? Condensation, that's why, and we know just what to do about it.
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Frozen foods are often cheaper than fresh foods, especially when you buy them in bulk, and they have a longer shelf life. But there's a salty myth around them.
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An old French recipe for gluten-free bread is surprisingly simple, but incredibly effective at creating a gluten-free solution for bread that's still tasty.
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What does Mountain Dew taste like? It's difficult to say, really. Here's what the citrusy beverage and its many flavors tastes like.
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Neapolitan and Spumoni are ice cream desserts that blend flavors in one dish. Here's how they differ in terms of the way they're made and their ingredients.
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Learning about twists of fate can be very interesting. The story of how the namesake of a beloved chocolate company almost didn’t come to be is remarkable.
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Mushroom jerky is an ideal snack option for those looking to avoid beef and soy. Plus, you can buy this healthy and savory treat or make your very own.
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There are many times salted and unsalted butter are interchangeable, but you should know the differences and how they can impact your recipe.
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Chutney and salsa are both sauces that are versatile and packed full of flavor. Find out the difference between the two and where to use them.
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Which came first, the biscuit or the scone?
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If you're one to start cooking before checking if you have all the ingredients, you may have run out of eggs when making French toast. Luckily, yogurt will do.
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If you are a fan of mimosas, you likely know the one rule to making the drink -- the type of bubbly champagne or wine you use in the drink really does matter.
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Here's why you should not store molasses in the fridge, and what you should actually do with it.
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Bouillon cubes are a great kitchen staple that can be used for soups, stews, sauces, and more -- but do they go bad? We take a look.
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Should you start with a cold or warm pan when you cook scrambled eggs? That all depends on whether you'd prefer your scrambled eggs creamy or fluffy.
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One of the easiest ways to cook vegetables is to boil them. However, questions may come up, including whether to start cooking them in cold or boiling water.
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You may have encountered both Parmesan and Parmigiano Reggiano cheeses at the store or a restaurant, but despite the similar names, they are different.
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While some hacks help make your pantry look neat, most don't take into consideration safety. Luckily, this one tip is all about storing food safely.
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With this hack, you get to bake all of the dough, and you get smaller biscuits that are great for snacking or using in other recipes.
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If you were to order crawfish for the first time, you could be a little confused about how you're supposed to eat it. Luckily, it's pretty straightforward.
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Twizzlers and Red Vines are both chewy candies, but fans always have a favorite. Here's the biggest difference between the two candies.
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Creole garlic is of the Silverskin variety, meaning it belongs to the softneck family. It is a type of garlic that is native to Spain.
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If you are someone who believes in tipping servers, you probably want to know the basics, like if you should tip them on your credit card or in cash.