Emily Planek
School
University Of Minnesota - Twin Cities
Expertise
Italian Food & Wine, Farmers Markets, Healthy Recipes
- Emily got her start in food writing for the one and only Betty Crocker. She spent two years working as an editor, where she spent many days in the test kitchen, testing recipes, assisting in photo shoots, and learning the ins and outs of recipe development.
- With Italian roots, Emily has a special place in her heart for all things pasta, pizza, and amore. She has toured Italy's olive groves, witnessing the olive oil production process firsthand, and explored the country's vineyards to learn how wine is crafted.
- As a tribute to her family's roots and a wedding gift to her brother and sister-in-law, she made over 1,500 biscotti for their wedding.
Experience
Emily has spent the last seven years working as a content writer for various clients. From CPG companies to commodity boards, she has a wide range of experience. She got her start working for the well-known Betty Crocker brand and immediately fell in love with working in the food space. Her combined passion for food and writing led her to work for a food marketing agency where she supports content creation for Land O'Lakes Foodservice, the California Avocado Commission, the National Watermelon Promotion Board, and the Mushroom Council. Emily is currently interested in developing her own recipe and enjoys creating content for her personal social media.
Education
Emily has a bachelor's degree in journalism from the University of Minnesota - Twin Cities.
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 Emily Planek
-
Stuffing is a quintessential side dish at many a Thanksgiving table. Take yours to the next level by considering some of these sweet additions.
-
Boxed cake mix is a shortcut that nobody will look down on you for using, but the end results can leave something to be desired compared to a scratch-made cake.
-
There's no wrong way to make a mug of hot chocolate, but there are plenty of ways to make a decent cup significantly better, like adding cream cheese.
-
Fennel is quite versatile. Any given recipe might only call for part of the fennel plant, but that doesn't mean you should cut and toss the rest.
-
It's easy to go overboard when constructing a cheese board. Variety is the spice of life, but you could leave your guests spoiled for choice.
-
Green beans are a popular side dish in autumn, but with two simple toppings you can elevate yours to a new level of fall festiveness and flavor.
-
Alton Brown is known to strive for perfection, which is why his pick for the ideal apple variety for apple pie holds so much weight and is worth imitating.
-
Pumpkin is the go-to traditional squash for all your fall bakes, but if you want to mix things up this season, try another flavorful variety.