Stephanie Heron
School
UCSD, Staffordshire University
Expertise
Asian Cuisine, Restaurants, Healthy Eating
- Stephanie is constantly scouring the internet for new recipes to try; bonus points if they use up stragglers in the fridge or pantry.
- An avid food tourist, she makes it a point to try local cuisine wherever she travels.
- She has written several articles for The Daily Meal and is especially proud of her work on "12 Healthy Meals To Order At An Italian Restaurant."
Experience
Stephanie joined Static Media in 2023 as a writer for Explore and became a writer for The Daily Meal in 2024. Prior to that, she worked her way through her 20s as a boba store manager. She combines experience and passion to bring life to food articles so others can get the best tastes life has to offer.
Education
Stephanie has a bachelor's degree from UCSD in biology and a master's degree from Staffordshire University in forensic science.
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 Stephanie Heron
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While fast food chains are always launching new and exciting breakfast menu items, there are plenty of faves that seem to vanish forever. Do you remember these?
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Canned and frozen green beans are both great ways to make sure you always have tasty beans to serve at your dinner table. Here are the differences between them.
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Canned foods are the height of ease, but sometimes storing them and opening them without damaging the food inside can be challenging -- these hacks will help.
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Lidl is having a USA Week promotion in the Netherlands, so we tried a few of the "American" foods they're offering, to see how they compare with the real thing.
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Outback Steakhouse is beloved for its Bloomin' Onions and affordable steaks, but how does it keep its prices so low? We have the answers - 12 of them, in fact.
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Canned corn is a simple ingredient, but it's often misused. While it takes a lot to ruin a can of corn, it's also worth knowing how to best to use one.
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Food undergoes rigorous safety checks before going on sale, but mistakes can still happen. Here are some of the most serious food recalls of 2024 so far.
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Canned tuna often gets a bad rap due to myths floating around. We're separating fact from fiction so you're clear and confident about what you're eating.
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Frozen food is convenient and nutritious to buy and keep in your kitchen, but some kinds are better than others. Here are a few that just aren't worth it.
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If the onions in your pantry are starting to sprout, don't worry. Even if they aren't still good to cook, they might be good for your garden.
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Canned salmon can be a no-brainer to use, but it's still possible to make errors with it. Here are eight mistakes you're probably making with canned salmon.
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You can count on KFC's coleslaw to be fresh and flavorful -- so what are the special ingredients and preparation secrets that make this side so tasty?
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Hibachi restaurants are lively and delicious -- but it's easy to make a mistake when visiting one. These are the most common slip-ups, and how to avoid them.
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Whether you're looking for a low-calorie entrée or a protein-packed plate, these dishes are the way to go when ordering at an Italian restaurant.