Kalea Martin
School
Mount Holyoke College, New York University
Expertise
TikTok Food Trends, Baking Science, Filipino And Italian Cuisine
- Growing up on a steady diet of afritada, pandesal, and mangoes with bagoong, Kalea has always had a passion for food and has shared her expertise in over 1,000 articles published across a variety of nationally distributed outlets.
- Her work has been featured on Betty Crocker and Shamrock Farms products, and in 2022 it earned her a nomination for Bake From Scratch Magazine's The Greatest Baker.
- Since 2020, Kalea has been developing recipes for the blog "Fiction in the Kitchen" — which in 2023 became a cooking webseries on Tastemade.
Experience
Kalea Martín began her writing career at LUXOS Magazine in Milan, Italy, where she covered international food and travel. When she moved back to the U.S., Kalea worked part time at HarperCollins Publishers' marketing department and a Manhattan bakery. Later she found a more permanent home at POPSUGAR, writing everything from Starbucks drink reviews to fitness tips. Though all of Kalea's published content falls under the lifestyle category, the majority of it highlights the latest food and cooking trends appearing primarily on Tasting Table, Mashed, and Daily Meal. You can also find more of her writing in Better Homes & Gardens, Martha Stewart Living, and People.
Education
Kalea holds a Bachelor of Arts from Mount Holyoke College, where she majored in Romance Languages/Literature and Studio Art. As part of her undergraduate education, Kalea studied Italian culture and cuisine while working and living in Milan and Venice. She also has a certificate in modern 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.
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Stories By Kalea Martin
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Unlike cookies or cakes, pies (especially those with a custard filling like key lime pie) don't change dramatically in appearance until they are overbaked.
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While you might think the mayonnaise is to blame for your potato salad spoiling, the truth is the culprit is another ingredient in the dish.
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Lettuce in risotto? This unlikely pairing adds a whole new layer of flavor. Here's how to use lettuce in risotto and how different varieties impact the flavor.
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McDonald's spent a large part of the 80s experimenting with novelty menu items. One long-forgotten chicken nugget meal even came with a fortune cookie.
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If you accidentally whip up a pot of soup that's a little too spicy for your tastebuds, all you need to do is grab some oil to turn down the heat.
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As a celebrity chef and cookbook author, Nigella Lawson is known for having good taste, and there's one condiment she carries with her wherever she goes.
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If you undermix the batter, you'll end up with too many lumps. They'll be edible, but there's an additional step you can take that'll improve their quality.
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When making homemade soup, it's more convenient to just toss in a bag of frozen vegetables than to cut your own. Here's how to avoid them becoming mushy.
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Plenty of sandwiches have come and gone from the McDonald's menu over the years, but there's one cheesy item from the '80s that's due for a triumphant return.
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There's a reason a lot of recipes specify where in the oven you should cook your dishes or bakes, and there are good reasons why you shouldn't ignore it.
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Extending the shelf life of feta is as simple as storing it in this liquid after opening, which can maintain its freshness for two to three weeks.
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Burritos are perfect for breakfast, lunch or dinner, so it's smart and convenient to freeze a batch for later. Simple steps will protect against a soggy result.
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One of the most unique sandwiches at McDonald's isn't on the official menu, and will likely appeal to fans of the fast food chain who love the Filet-O-Fish.
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If you're looking to improve the flavor of your casserole, you need to know about lifestyle entrepreneur Martha Stewart's clever garlic technique.
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While a grilled cheese arguably tastes best when it's straight out of the pan, there's no reason why you can't freeze and reheat it with these tips.
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It's rare to come across a memorable crouton, and that's what makes this exceedingly simple tip to elevate your salads feel so groundbreaking.
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Stripping kale isn't nearly as scandalous as it sounds, and all you need is a slotted spoon to prep the green leafy vegetable like Martha Stewart.
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If you constantly find your homemade smoothies clunky and chunky, take a tip from Alton Brown on the best technique to get smooth results every time.
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While you may have always used a knife to cut your tomatoes for sauce, celebrity chef and lifestyle guru Giada De Laurentiis uses scissors instead.
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While Martha Stewart clearly can't pick just one favorite food, there is a dish that has a special place in her heart: homemade pierogi.
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When baking with a cast iron skillet, make sure you don't neglect to flour your pan before it goes into the oven. Otherwise, the results could be disastrous.
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Unfortunately, for fans of Stride, the gum disappeared from shelves and the last time the brand ever confirmed its availability in the U.S. was back in 2019.
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While many people look to the Barefoot Contessa for culinary advice, the way Ina Garten slices her bagels has ignited intense controversy online.
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Honey is the bee's knees until it gets stung by the ravages of time, becoming crystallized. However, there is a sweet way to turn back the clock.
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A splash of color in your dining room can be inviting, but when it comes to serving dinner, don't use colorful plates if you want Ina Garten's approval.
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As Alton Brown shared of his Food Network's 'Good Eats,' his go-to thickening agent is actually tortilla chips, which add more flavor than flour or cornstarch.
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Say goodbye to limp leaves, and follow this tip for the crispest crunchiest iceberg lettuce that'll be giving bite to salads and sandwiches for over a week.