Madisen Swenson
Location
Utah, United States
Expertise
Cooking Tips And Tricks, Culinary History, Budget-Friendly Recipes
- Madisen previously worked as a professional specialty coffee barista with La Colombe, slinging drinks for over 500 customers daily in Downtown Washington, D.C.
- She managed several food brands' creative and marketing content, which gave her insight into what home cooks and professional chefs alike need in the kitchen.
- Growing up in rural Utah allowed Madisen to fully embrace downhome cooking on a dime, but she also remains enamored with the world of high-end cuisine and dining.
Experience
Having worked as a food service worker while living in the nation's capital, Madisen has learned the beauty and the burden of cooking, eating, and entertaining on a budget. After four years in the food service industry, Madisen looked to help struggling food brands make their way into the sprawling world of e-commerce, working as a copywriter and creative director at two marketing agencies. However, she missed her time spent in the kitchen and writing about her true passion — making, eating, and learning about food. She now works as a food news writer with Mashed and continues to expand her knowledge of food and culture.
Education
Madisen earned a bachelor's degree in writing, rhetoric, and gender studies at the University of Utah. Her degree in the humanities has made her love of food both personal and political, always keeping sight of the big picture of what we eat and why.
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 Madisen Swenson
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Making Caesar dressing from scratch isn't particularly difficult, but some may choose to forego the egg part. Here's what you can substitute for it.
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Shopping for a pork shoulder? Here's how to pick out the best one.
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Here's when you should reach for a Danish dough whisk rather than a balloon whisk.
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Chicken breasts can be notoriously bland. But with this salt-and-pepper know-how, you can transform the protein into a succulent meal bursting with juicy flavor
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If you've made cheese plus any veggie, you know the recipe doesn't always stick. Here's a simple hack that helps parmesan stick to your roasted vegetables.