C.A. Pinkham
School
University Of Maryland-College Park
Expertise
Food History, Restaurants, Food Culture
- Colin has worked as a professional writer for nearly a decade after getting his start founding and running the Kitchenette sub-blog under the Gawker Media umbrella, where he started the popular Behind Closed Ovens restaurant stories series.
- He was once flown up by Ben & Jerry's to their headquarters to try new products.
- He is obsessed with trying every form of Mountain Dew known to man.
Experience
Colin is a freelance writer for Static Media. He has previously written for sites like Jezebel, Thrillist, Wonkette, FanByte, Jewish Currents, and FanBuzz. In addition to food, he has written in a variety of categories, including sports, video games, history, politics, and Jewish issues.
Education
Colin has a bachelor's degree in East Asian History from the University of Maryland-College Park.
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 C.A. Pinkham
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Spam may be the most famous products with a varied reputation. Whether you love or hate it, you probably shouldn't believe this 'fact' about Spam.
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You've probably heard the terms "refined sugar" and "added sugars" bandied around. But what are refined sugars? And how are they different from natural sugars?
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Salmon and Arctic char look similar and are related, but that doesn't mean they taste exactly the same. Here's how they differ in flavor.
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It doesn't seem that many people can agree on the origins of pasta alla vodka. Here are some of the theories behind its rise in popularity.
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There's a trick to achieving the most melty and perfectly toasted grilled cheese sandwich that may seem counterintuitive, but it actually works.
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Tuna steaks are a great way to get a meaty fix without being weighed down by beef. But there's one mistake in particular that can make your meal a flop.
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Seth Rogen has revealed that his favorite childhood (and current) chip flavor is one beloved by Canadians, but quite misunderstood by those in other countries.
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McDonald's has been accused of violating labor laws in the past, but a somewhat recent 'no-quit policy' spread like wildfire and had the internet in a tizzy.
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It's easy to confuse baking powder and baking soda, but these two ingredients are not the same. Use this hack to keep the distinction between the two clear.
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There are some pretty big mistakes you can make in the process of doubling a recipe and one of the worst is overcrowding your cooking vessel.
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With its warm broth and filling noodles, ramen is one of the most popular international comfort foods the U.S. Navy accidentally helped create.
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Creating wine pairings is a great way to elevate a dining experience, and if you're serving blackened salmon, here's the wine you want to choose.
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Chicken can be a breeding ground for bacteria. Fortunately, there are warning signs you can look for before you even get the bird home from the store.
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Meatloaf is as American as apple pie. Or is it? Thousands of years ago, ancient Romans were cooking up a recipe remarkably similar to the dish we know today.
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Flank steak has a rich beefy flavor, but it's a tough cut that benefits from a marinade. Just avoid this common mistake for the best results.
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Breaded and fried foods are downright addictive, but the mess you get making them isn't. Try the 'wet hand dry hand' method for easier coating.
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Brown butter is a thing of beauty, adding a nutty depth of flavor to cooking and baking. But what if you burn yours? Here's the easy fix you need.
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With hearty veggies and moist meat, pot roast is at the top of the list of comfort foods. But be sure to avoid the worst cut of beef for the best results.
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While both are popular and delicious, and meant to be slurped when you eat them, ramen and udon do have a lot of differences to appreciate.
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Rather than popping open a can, you can easily soak and cook your beans for better results. But be sure to always salt them at the correct time.
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They look similar and they're the same color, so it's easy to get confused. Here are the real differences between pimentos and red bell peppers.
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You'd think that yeast couldn't live for 4,500 years, but apparently it can, and someone made sourdough starter from a very ancient source.
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In France, a bakery isn't a term that's applied to just any place that sells bread, there's actually a law for who can call themselves a "boulangerie."
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Hijiki salad is a classic Japanese dish that's enjoyed around the world. But what is it? And, is it actually safe to eat? Here's what you need to know.
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The Masters has been prominent in Augusta, Georgia, since the 1940s. Pimento cheese has been a part of the tournament just as long. Why is it such a big deal?
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Caramelized onions are an easy (if not quick) way to level up many dishes. But to elevate the onions, try cooking them in bacon fat and thank us later.
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Biting into a perfectly crisp and fresh grape is a joy so make sure you're storing your grapes properly to keep them fresh for as long as possible.