Matt Byrne
Location
Colorado Springs, Colorado
School
University Of Colorado At Colorado Springs
Expertise
Culinary Arts, Web Development, Satire
- Matt has been an SEO writer since before anyone used the term "SEO."
- He began with 303 Magazine in Denver, was the managing editor of TheCoolist, and has written for everything from LaptopMag to HiConsumption.
- When he's not writing, Matt is developing websites, building brands, and dedicating his time to helping animals in need.
Experience
Matt Byrne is a freelance writer who has been penning words about the world of food for more than fifteen years. He's been eating for even longer. His love of the culinary world started before he could walk, when his mother would set him on the counter to help her make peanut butter cookies. His first job was cooking at a small local eatery where he was mentored in the way of the spatula by a chef named Jim Carrier who no one knows, but many should. He prefers Asian or Mediterranean food.
Education
Matt has a Bachelor's in Telecommunication Technologies and Systems from Gheorghe Asachi Technical University Of Iasi. He also has a Master's in the dismal science of economics from the University College Dublin. He never really uses either one.
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 Matt Byrne
-
Winter holidays are full of sweet traditions, some of which have evolved throughout the years. Do you know the origin story of Christmas pudding?
-
This is the miraculous and symbolic reason that many Hanukkah dishes are fried instead of being baked, steamed, grilled, or broiled.
-
For decades, it seems that turkey with all the trimmings has reigned supreme as a Thanksgiving mainstay -- but one report suggests Gen Z is switching it up.
-
Over the years, we've seen a surge in a smorgasbord of options for vegans to enjoy the culinary treats of life. This particular kind of salt is one of them.
-
Egg whites aren't just good for a healthy heart and stronger muscles; they're also good for mixing grapes and brandy into this famous Peruvian cocktail.
-
Andrew Zimmern is known for eating some strange and scary foods, but he also offers up some hacks for us at-home cooks, like how to fry chicken with less mess.
-
Here's why orange signs signal big savings at Lidl.
-
A misunderstanding caused one BBQ restaurant patron to call 911, but as we dig deeper, we find that the reason was a bit bigger than originally thought.
-
Here's why smaller pieces are the key to juicy fried chicken.
-
Here's why you should always crack your eggs into a bowl.
-
Here's why pre-salting your eggs is a good idea.
-
Did you ever wonder why your cranberry sauce is just too runny? There are a few reasons for this and we explore them, along with tips on how to fix it.