Allie Ward
Location
Warminster, Pennsylvania
School
Rider University, New York University
Expertise
Plant-based Eating, Restaurant Reviews, Food Psychology
- Allie wrote an entire graduate school thesis paper on the psychology behind the last meal in the criminal justice system.
- As a plant-based pescatarian, Allie is obsessed with finding creative and alternative protein sources.
- She once spent a year covering foodborne illnesses for an infectious disease publication.
Experience
Allie is a freelance writer for Static Media. She has more than a decade of journalism experience under her belt, ranging from penning restaurant reviews for her local newspaper to covering elections for a national media outlet. She spent 12 years working in the restaurant industry and is a self-proclaimed foodie on a personal quest for the perfect marinara sauce recipe.
Education
Allie has a bachelor's degree from Rider University and a master's degree in journalism from New York University.
The Daily 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 Allie Ward
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There are some inconsistencies in the stories behind how Flamin' Hot Cheetos really came to be. Here's why their invention is so controversial.
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People love their air fryers because of how versatile they are. If you've ever wondered whether you could air fry grapes, you might be surprised by the results.
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Although pan-searing scallops is an easy way to prepare these rich, buttery shellfish, it doesn't work for certain recipes. Especially if you want crunch.
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It's easy to lose track of time when something is slow-roasting in the oven. We've got a foolproof method for making the perfect batch of roasted garlic.
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When serving food at a dinner party, presentation is as important as taste. So, to check fish is done, cook an extra filet to keep guests' portions intact.
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If you've ever been scrolling through TikTok and happened upon the yogurt toast, you may have wondered what makes this viral dish so special.
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Keeping cold foods chilled when preparing for an outdoor picnic or get-together is tough, but with this lettuce trick, it doesn't have to be.
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Wouldn't it be great if Chick-fil-A's sauces could also double as marinades for its sandwiches? Well, now they can, and you can do it yourself.
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Safely handling your food processor at every stage is key. Expert Martha Stewart has a few tips for how to properly empty the contents of your processor.
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Caviar is a delicious delicacy that has been around for centuries. What if you want to enjoy caviar but you're vegan? Olive oil pearls are a genius alternative.
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Cooking crab legs in an air fryer is perhaps the most time-friendly way to whip up a batch. Whether frozen or fresh, here's how to get the best results.
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It only takes a couple of minutes to sear the perfectly cooked scallop. Here's how to reheat them without overcooking to maintain the best taste and texture.
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Shopping for truffles is surprisingly easy. Whether you're buying black or white truffle, just give them a sniff -- what smells good, probably is good.
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Detroit-style and Sicilian pizza, while sharing a rectangular shape, differ significantly in terms of origins, toppings, and baking methods.
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If you enjoy following the rules of etiquette when dining out, don't reach for the bread basket at your restaurant visit until you've memorized this tip!
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Salmon skin contains the bulk of its omega-3s, so it's great to include with a filet. Crisping it in the oven requires precision. Here's all you need to know.
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For vegan gelatin desserts and other jelly-centric recipes, sea moss gel is an excellent dupe that might be better than agar and other popular substitutes.
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Tempering your chocolate will give it a beautiful glossy finish and a longer shelf life, but the process differs between white and dark chocolate.
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It can be a hassle navigating airport security when carrying liquid food in your hand luggage. But consider if you can take advantage of this sneaky loophole.
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Making a perfect quesadilla may seem simple, but getting your technique right makes all the difference. Follow this easy tip to ensure you flip with confidence.
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You don't need fancy equipment to replicate the frothy beverages served in coffee houses. There's an at-home hack and it involves a foaming soap pump.
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As an accomplished chef and restaurateur, Tom Colicchio knows about food. He also knows what he likes, and this vegetable is one ingredient he can't stomach.
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If you're looking to decrease your seafood consumption in favor of more plant-based options, you're in luck. You can still enjoy canned tuna -- kind of.
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When you're partied out from ringing in the new year, you may want something quick and delicious to eat the next day. Is Taco Bell open on New Year's Day 2024?
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It takes a lot of skill to know when a turkey is fully cooked before it's too dry. Chef Gordon Ramsay shares a tip for achieving a perfectly juicy bird.
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Transfer sauces from ramekins to squeeze bottles by putting the sauce onto plastic wrap and rolling it into a tube, then emptying the tube into the bottle.
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Bubble potato pillows, as seen in a viral TikTok video, offer the best of tater tots and gnocchi: Crispy, nuggets with a crunchy exterior and a tender inside.