Heidi Chaya
Location
Virginia, United States
School
Georgian Court University, Brookdale Community College
Expertise
Food, Cooking, Nature
- Heidi is a freelancer writer and content creator specializing in food journalism
- She's worked as a web writer, SEO copywriter, social media manager, and on podcast teams.
- Heidi has been published by 4P Foods, Harvesting Nature, Back Pocket Provisions, Deluxe Corporation, Lodging Interactive, New Jersey Isn't Boring, Georgian Court University, and has forthcoming articles in Turkey Hunter Magazine
Experience
Heidi has been writing professionally since college and got her start reporting on local food and campus events. Since then, she's written extensively for the food and beverage, hospitality, and agritourism industries, with clients including social enterprises and B Corporations in sustainable food and regenerative agriculture. Heidi also has a food service background and was a farmhand for over two years. An avid home cook, she recently joined a farm-to-table event production crew to stay connected with farmers, chefs, and other dedicated foodies. She also enjoys writing about hunting and fishing and tutoring in essays and standardized test preparation.
Education
Heidi holds a Bachelor's degree in English from Georgian Court University and an Associate's in Liberal Arts from Brookdale Community College.
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 Heidi Chaya
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A Mars spokesperson revealed to The New York Times that the spokescandies' hiatus isn't permanent — and some are questioning whether it's all a marketing ploy.
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The flavor spectrum of both Asian food as well as wine is highly diverse. From chardonnay to Chinese, these wines pair best with these Asian foods.
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If you're a basil, pine nuts, and cheese fan, you probably love pesto. But if you don't eat one of these ingredients, you can still enjoy its delicious taste.
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Oysters are a delicious delicacy and are elegant to serve at a dinner party or social gathering. But there's one way to serve them that's the best.
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The freezer is a simple and effective tool for long-term food storage, and here's why you should vacuum seal ground beef before freezing it.
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Sometimes, the next best thing you've ever eaten has been under your nose the whole time. For instance, what are fish collars and how are they cooked?
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Olive oil is not a trending food, and this simple ingredient can help elevate your dinner dish to the next level In fact, professional chefs use it, too.
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Whiskey has a following so large and loyal that people pay thousands for their own collection. As one of these fans, do you know how whiskey gets its color?
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When cooking chicken, have you ever had high hopes of it being juicy and flavorful only to have it fall flat? Next time, try marinating it in feta cheese.
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Andrew Zimmern has had his share of odd and sometimes scary foods, yet, after all the foods he's tried around the globe, he has a gripe with American breakfast.
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Reports that Taco Bell put rat poison in a man's burrito understandably alarmed customers. However, it would appear not all was as it seemed.
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You're probably used to enjoying a pot of dark, meaty chili on game day, but have you ever had white chili? Do you even know what makes it white in color?
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For fans of fancy cheese, it can be easy to taste the difference in varieties. Regarding parmesan, you might know what to expect taste-wise based on its age.
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If you're like the rest of us, you probably love tacos. But would you try a taco featuring cow eyes? Tacos de ojos is a unique Mexican food that features them.
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When you season your food in the cooking process does matter. Here is Wolfgang Puck's top tip for seasoning cold food as opposed to hot food.
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There's nothing like coffee and a toasted bagel on a Sunday morning. And if you can get both from one appliance, that's certainly a bonus. Here's how.
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Martha Stewart is not one to fall short of entertaining as she provides cooking tips. Preparing pomegranates is no exception and here's why she beats them.
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How many varieties of potatoes do you know? These varieties are so simple and versatile that they're a staple in the kitchen of some of the world's best chefs.
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You might think that mushroom broth is a challenge to make, but Guy Fieri has a microwave hack that makes it a breeze. here's the details from the chef.
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Do you love cooking in a cast iron skillet? If you do, and you happen to cook pasta in it, we have some news you might not like. Read for the details.
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Fire roasted veggies are a great summertime snack and if you are a grillmaster, you need to know the two tools that can make your veggies grilling a breeze.
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Outside of cookbooks and family recipes, people find ideas for meals from places like social media. One of the latest trends is worth a try.
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Costco's rotisserie chickens have legions of fans, but chef David Chang isn't among them. Here's what he said about the roasted birds on his podcast.
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Looking to cook a roast meal using only a toaster oven? We've got you covered on how to use this handy kitchen appliance to bring the meal together.
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When squeezing fresh lemons it's nearly impossible to keep seeds from dropping into whatever you are making, but there's a simple technique to prevent that.
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Plenty of kitchen gadgets are designed for one specific thing, but can actually work for many tasks. Here are all the things you can do with a fish spatula.
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For fans of the finer things in life, cheese is certainly a place where you'll find high-end options. Are you familiar with this rare find from Sweden?