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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Duff Goldman is not alone in his hatred for this popular veggie. Here's the staple ingredient he never wants to see again in his life and possible reasons why.
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Who wouldn't listen to a baking tip by Paul Hollywood? The celebrity chef has a hack for avoiding sticky hands when baking that you need to know about.
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Fish should be properly cooked, not just for the best taste, but for safety, too. Determining if your fish is done becomes a lot easier with this trick.
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For those who love pasta, ramen, and other types of noodles dishes, you'll certainly love learning about this Spanish delicacy that you can also enjoy.
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Garlic is an ingredient that can elevate dishes and spice up your life. but sometimes the taste can be overwhelming, How do we tamper it down?
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Taco Tuesday may be your favorite night of the week, but do you sometimes get a bit bored with your meat and cheese combo? Spice it up with Taco Dorados.
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What's the secret behind the delectable flavors of gooey, odiferous cheeses? As it turns out, it may be the washed rind. Read on to learn more.
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You may have heard of these spiced and boozy winter beverages, but what's the difference between mulled wine and glögg? We've got the answers here.
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One of the best ways to create a memorable dish is through the use of homemade stock. Fear not, however, as seafood stock is easier than you think to create.
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There's so much you can do with a single avocado, like avocado toast or spicy crema, and with this one hack from Rachael Ray the process becomes even easier.
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What makes Japanese curry unique? The answer requires an entirely interesting history lesson and is more complex than you might first assume.
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If you're familiar with pepper mills, you've probably wondered about the purpose of the little knob on top. Chef Gordon Ramsay explains as only he can.
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What's the difference between scallions and green onions? While some of them are subtle, others are much more obvious. Here's how to tell them apart.
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Any fan of cheese knows there's no better centerpiece than a ball of burrata. It can be as simple or complex as you'd like. Here's all you need to enjoy it.
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Ice wine -- made from frozen grapes -- can be tricky to produce, and the weather conditions have to be just right. Here's why Michigan's climate is perfect.
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Today's dairy-free milk varieties are plentiful, with almond and oak as two of the most popular. But what are their respective nutritional values?
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If you're interested in building a vegetable spice rub, you'd be hard-pressed to find a better source of advice than celebrity chef Bobby Flay.
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If you love raw avocados on your chips, toast, or just by the slice, there's a good chance you'll appreciate the good-for-you-fatty superfood when it's grilled.
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When celebrity chef Bobby Flay talks, we listen, a do foodies from across the globe. And now we know the small Spanish cooking dishes he can't stop using.
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If your favorite cooking spices are lacking a certain bite, Wolfgang Puck suggests that you try toasting a certain set in order to add a much-needed flavor.
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If you're looking for a fast and easy way to add a cheesy crunch to your latest soup concoction, you might want to try out Ina Garten's simple solution.
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Banana bread is one of the most customizable loafs on the planet, and with this trick using rolled oats courtesy of chef Alton Brown, your bread will shine.
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When celebrity chefs offer us tips, we listen, and when we hear about an ingredient they love, we listen. Here's the salt Jamie Oliver can't go without.
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If you're a beef connoisseur, you've likely heard the terms Kobe beef and Wagyu beef, but do they mean the same thing? We've got the answers.
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Have you ever considered adding an out-of-the-ordinary ingredient to your chicken noodle soup? Giada DeLaurentiis does and you may want to give it a shot.
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If you're a cheese fan but don't often explore its wide world, you may be interested to learn about these varieties. It may even clear up some misconceptions.
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The hot dog is an essential part of American cuisine and is synonymous with summer and baseball. This easy trick helps take your franks to the next level.