C.A. Pinkham
School
University Of Maryland-College Park
Expertise
Food History, Restaurants, Food Culture
- Colin has worked as a professional writer for nearly a decade after getting his start founding and running the Kitchenette sub-blog under the Gawker Media umbrella, where he started the popular Behind Closed Ovens restaurant stories series.
- He was once flown up by Ben & Jerry's to their headquarters to try new products.
- He is obsessed with trying every form of Mountain Dew known to man.
Experience
Colin is a freelance writer for Alb Media. He has previously written for sites like Jezebel, Thrillist, Wonkette, FanByte, Jewish Currents, and FanBuzz. In addition to food, he has written in a variety of categories, including sports, video games, history, politics, and Jewish issues.
Education
Colin has a bachelor's degree in East Asian History from the University of Maryland-College Park.
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.
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Stories By C.A. Pinkham
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Grilling ribs evenly can be a bit of a challenge. Next time you're at the butcher, get specific on the qualities you're looking for in your ribs.
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Cooking classic lobster is a great way to impress your guests. But if you want to be the star of your next cookout, smoke that lobster instead.
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Recently, more restaurants have been shying away from reservation culture. While both sides have pros and cons, why have they chosen to opt out?
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The South is renowned for comfort food that has typically descended from its migrant heritage. A dish that's tastier than it seems, livermush is no exception.
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With any wine and food pairing, it's wise to know what will give you a balanced experience. The ingredients in chicken soup can impact your wine pairing, too.
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When you want to imbue your home-cooked meat with some extra flavor, you might want to think about injecting it instead of marinating. Here's why.
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The air fryer is a great kitchen tool for cooking food quickly and getting a delicious crunch without deep frying, but you may be making a big mistake.
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If you eat meat, you've likely heard someone use the word "gamey" to describe it on at least one occasion. But what does this term mean? And is it a good thing?
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Millions of Americans eat squirrel meat each year, which might have you wondering about the safety and flavor of this popular small game meat.
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Everyone loves a cheese plate. And while we may be used to serving a collection of wine choices, there are certain mocktails that work beautifully with cheese.
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There's a reason the expression is "variety is the spice of life." But you might've wondered: When should you use whole spices vs. ground ones?
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Fried pickles are a delicious appetizer that are increasingly popular across the country. Originally though, the iconic dish was created in Arkansas.
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Rice pilaf may be simple to make, but that doesn't mean there aren't pitfalls to avoid. We consulted an expert for some helpful rice pilaf tips.
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Fat is an important factor in cake making, when it comes to the texture of your bake. But there's one option Elizabeth Chambers never uses in hers.
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Snow cones and shaved ice are great ways to cool off during the summer months. But there is a difference between the two. Here's what to look for.
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Pairing beer with varied foods is a fun task, even if the dish isn't the main course. What's the perfect beer to pair with a classic potato salad?
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Debates rage as to whether to wash mushrooms before cooking with them. But morels are a variety where you shouldn't skip this step. Here's how to do it.
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If you want to up your egg salad game, then this simple, affordable, and umami-packed ingredient is just waiting to be tried for your next batch.
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Parsnips and turnips are actually very little alike in flavor, nutritional profile, and appearance - they don't even belong to the same biological family.
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Food mascots like Ronald McDonald and the Quaker Oats Man have become iconic, but few have the fascinating origin story that Carvel's Fudgie the Whale does.
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Baking is intimidating when you're first starting out, but with a few tips, you'll soon perfect your techniques. We had a bakery owner weigh in.
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Turnips and kohlrabi are quite similar, leading one to wonder just what exactly separates the two. The differences are there, but they're subtle.
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Pride Month is meant to be celebrated by all, but these fast food companies fell flat when it came time to step up for the LGBTQ+ community.
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If you're feeling the pinch, you may be shocked to learn how little it cost to buy three items to make a full meal on McDonald's original menu.
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If you've never heard of Italian farinata, buckle up. Whether you're eating gluten-free or not, this tasty pancake deserves to be in your repertoire.
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Celebrity chef Anthony Bourdain never shied away from laying the smackdown on all the food trends he despised, especially when it came to hamburgers.
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When it comes to brisket, the two cuts of meat involved are often a source of confusion before the cooking even starts. So, what are the point and flat cuts?