Madalyn Mackarey
School
The University Of The Arts
Expertise
Food Travel, Restaurant Recommendations, Cheese/Charcuterie
- Within the past year, Madalyn traveled and ate her way through 10+ countries while backpacking solo and working on a cruise ship, discovering that the best bites were often the most budget-friendly and off the beaten path.
- Madalyn took a deep dive into the world of charcuterie after her time as a food tour guide taking guests to local markets and cheesemongers was cut short due to the pandemic. She is now happily responsible for creating beautiful, delectable boards for every dinner party and family gathering. (Her go-to cheese is an aged Havarti).
- After living in Philadelphia for five years, Madalyn definitely knows where to find the best Philly cheesesteak. She'll tell you her answer only if you promise to try her other recommendations from the city's underrated foodie scene.
Experience
Originally from South Florida, Madalyn began working as a freelance content writer while living and studying in Philadelphia, writing for numerous brands with search engine marketing company The Hoth. Over the years, she's covered topics ranging from food and travel to lifestyle and the home. Her passion for food originates from an extended family of home cooks and experience working as a hostess and food tour guide in the restaurant scene. She is currently based in NYC, voraciously exploring this food mecca of a city while cooking up news stories for Today Meal.
Education
Madalyn holds a B.F.A. in musical theatre from the University of the Arts.
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 Madalyn Mackarey
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What makes a restaurant-quality salad different from the ones you make at home? As You Are chef Camille Becerra says it all comes down to the texture.
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It can be easy to overcook the eggs in a shakshuka. But chef J. Kenji López has a tip to keep the yolks runny while ensuring the whites are cooked through.
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When you have the choice between canned, shelf-stable olives and the refrigerated variety, there's a big reason to choose the latter. Olive lovers, listen up.
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Barbecue sauce varies by region; trying new versions can leave you thrilled or wanting more. If you buy one that tastes lackluster, add this tangy ingredient.
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Ham is a go-to dish for many an Easter dinner. If you're looking for the ideal wine to pair with your meal, it might come down to your ham's glaze.
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Whether you're crafting your own from scratch or amping up your favorite brand, your barbeque sauce will benefit from the addition of this flavorful fruit.
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Say a prayer for Gordon Ramsay's esophagus, because there are at least two additional seasons of Hell's Kitchen on the way. Here's what to expect.
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Use a tea ball to infuse broths with the complex flavors of herbs and spices, and you'll never have to fish soggy leaves out of your soup before you can eat.
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To keep your bread from getting dry, you just need to turn to that stick of butter you used in your recipe because it's covered in moisture-locking gold.
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Thinking about venturing into the rewarding endeavor of freshly-squeezed orange juice? Then you'll want to know how much juice you get from one orange.
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When it comes blue cheese that's supposed to be packed with mold, how can you tell when it's gone bad? Here are the telltale signs to look for.
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Tired of a disorganized pantry that only leads to frustration rather than inspiration? We asked an expert to help, here's the system she recommends.
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Like many people, Queen Elizabeth enjoyed eating scrambled eggs, but Her Majesty's preferences are a bit more rarified than your average breakfast order.
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A classic gin martini needs a bold cheese to create the perfect pairing. Take this tip from a cheese expert in an exclusive Q&A with Today Meal.
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If you're looking to juice a lime and notice that you only have some dried out citrus left, there's a way to still get some juice out of your fruit.
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It's very important to remember that even fruits and vegetables labeled as "organic" need to be thoroughly washed before eating or cooking with.
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Next time you find yourself in the kitchen cooking up some roast chicken, try and experiment with Caesar dressing; it can take your meal to a whole new level.
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When you buy cheese, it's unlikely that you'll consume it all at once. So to keep it fresher for longer in the refrigerator, here's what to remember.
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Despite what you may think, it's not the best idea to be storing your stone fruits in the fridge. Instead, here's how to store them properly.
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Understanding the distinctions between similar ingredients can impact your final dish. Make sure you know the differences between Spanish and sweet onions.
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Salmon can take days, or hours to cure, depending on the thickness of the fish and how well cured you'd like it. Either way, here's how to know when it's ready.
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Charcuterie boards are generally paired with favorite wines, but what if you want a cocktail instead? These are the expert-approved cheeses to pair with gin.
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In all Mexican restaurants across the U.S., your tortillas come served with green guacamole and red salsa. But if you're in Virginia, the sauce is white.
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If you've ever eaten dried-out pork chops, you may wonder what's so special about them. But this searing tip will ensure they're perfectly browned and moist.
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For kimchi fried rice that's gloriously crisp, not at all soggy, and easy to cook to perfection, you should add this vital prep step to any recipe you try.
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Hoop cheese, also called red ring or red rind cheese, is a traditional Southern cheese first sold in local grocery stores in the first half of the last century.
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Chicken parmesan is a hearty comfort food that's crave-worthy. But if you're looking for a meatless version, then you've got to try cauliflower parm.