Katie Moore
Expertise
DMV Restaurants, LA Food Scene, Pasta Recipes
- In 2021, Katie profiled food blogger and managing editor of KCRW, Evan George.
- In 2022, she created a column on the best food spots in Eagle Rock, Los Angeles, for "Date with L.A."
- Katie has made it her mission to go to Five Guys in every country she visits, and thus far, her tally is up to four.
Experience
Katie is ready to put her global food knowledge and love of cooking to work. She is thrilled to be working as a news writer now for Alb Media. She has been writing freelance since 2022, when she started as an intern for LA Parent Magazine. Katie then worked as a contributing writer for WritingTips.org and as a writer and content manager for the Harraseeket Foundation. Katie also tried her hand at romance novel writing for Above Story Limited before circling back to her true passion for food writing for Today Meal.
Education
Katie is a recent graduate of Occidental College, where she officially began her writing career and studied Interdisciplinary writing and linguistics, graduating magna cum laude. While in school, she worked as a staff writer and section editor for the school paper —The Occidental— where she edited for the News, Arts & Culture, and Sports sections.
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 Katie Moore
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The wealth of tea options available can be truly overwhelming, and you might find yourself wondering: Is there a difference between green tea and gunpowder tea?
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The name Pillsbury has been synonymous with home baking for over 100 years. The company emblem, the Pillsbury Doughboy, followed in 1965, and an icon was born.
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If you'd like to kick up the sweetness this summer, try throwing pineapple in your smoker and using it for kebobs, desserts, and more.
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Food influencer and author Jon Kung has shared the best time to add eggs when making homemade fried rice to ensure they cook properly.
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To recreate that ooey gooey restaurant queso at home, there's one type of cheese that melts better than others and provides the perfect flavor.
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Nothing is as annoying as when you're craving sizzling bacon but those pesky raw slices keep sticking together. Here's how to easily peel those pieces apart.
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You might think you're doing something good for your onions, but this one tiny step can render your green onions useless when it's actually time to use them.
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Product recalls are always in the interest of public safety, but the reasons vary. Here's why Snapchill had to pull its canned cold brew coffees off shelves.
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Not all cottage cheeses are equally delightful. We know this because after testing nearly a dozen different brands, a clear favorite emerged.
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If you've been left with more cinnamon rolls than yo can eat, take them outside and throw them on the grill for a charred upgrade.
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In case you've never ordered dry Thai noodle soup before, you may want some pointers on how to do so. Here's how to order this dish flawlessly.
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With all the hype around the apples themselves, we can be quick to throw away the peels and the cores from the fruit, mistakenly deeming them useless.
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If you're looking for a new twist on pesto this cheese substitution makes a whole lot of sense. And you don't have to compromise on any salty, savory goodness.
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With just a bit of extra prep, you can make your grilled kebabs better than ever. Follow these two simple tips to make this the season of skewers.
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If you like to keep this simple, easy, and tasty, your air fryer is the perfect way to make a homemade quesadilla with little muss and fuss.
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Boxed mac and cheese is a convenient staple to keep on hand. Find out what simple ingredient transforms the instant food into something luxuriously creamy.
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Have you ever seen the worm at the bottom of some tequila bottles? Think you know why it's there? This is the fact you thought you knew about the tequila worm.
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Cardamom is sought-after from India to Sweden. But what's the difference between the white and black varieties? Here's the facts on this pricey spice.
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If you're planning on a big Fourth of July barbecue, you may feel a lot of pressure to get it right. Here are some things to avoid so everything goes smoothly.
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Sidestepping cleaning your grill will not result in extra seasoning for your next meal. Instead, it can lead to less flavorful food, bacteria, and even fires.
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Most wines undergo the processes of fining and filtration. Though they may seem similar, these two steps in winemaking are indeed different.
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Falafel is a crunchy, craveable food packed with flavor. But with one simple nutty addition you can take yours to the next level of deliciousness.
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There are seemingly unlimited ways you can enjoy a hot dog, but it you're interested in something truly unique, try the Polish variety from Chicago.
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Lobster tails are an elegant dish that's also easy to prepare. The trick is to butterfly them for the perfect results. Here's how to do that.
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Watermelon season is here, so this time around, take this tip and use every last bit of the melon by pickling the rinds instead of tossing them.
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Whether you're slow-cooking a big pot of Bolognese or blending up a quick cup of pesto, be sure to pair your sauce with the perfect pasta shape.