Madalyn Mackarey
School
The University Of The Arts
Expertise
Food Travel, Restaurant Recommendations, Cheese/Charcuterie
- Within the past year, Madalyn traveled and ate her way through 10+ countries while backpacking solo and working on a cruise ship, discovering that the best bites were often the most budget-friendly and off the beaten path.
- Madalyn took a deep dive into the world of charcuterie after her time as a food tour guide taking guests to local markets and cheesemongers was cut short due to the pandemic. She is now happily responsible for creating beautiful, delectable boards for every dinner party and family gathering. (Her go-to cheese is an aged Havarti).
- After living in Philadelphia for five years, Madalyn definitely knows where to find the best Philly cheesesteak. She'll tell you her answer only if you promise to try her other recommendations from the city's underrated foodie scene.
Experience
Originally from South Florida, Madalyn began working as a freelance content writer while living and studying in Philadelphia, writing for numerous brands with search engine marketing company The Hoth. Over the years, she's covered topics ranging from food and travel to lifestyle and the home. Her passion for food originates from an extended family of home cooks and experience working as a hostess and food tour guide in the restaurant scene. She is currently based in NYC, voraciously exploring this food mecca of a city while cooking up news stories for The Daily Meal.
Education
Madalyn holds a B.F.A. in musical theatre from the University of the Arts.
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 Madalyn Mackarey
-
Haver you ever wondered if it's better to use canned or frozen peaches for cobbler? We don't like to pick favorites but there is a clear winner.
-
There's more than one reason to celebrate this 4/20, because Dunkin' is giving away free cold brews to rewards members. Here's what you need to know.
-
Both are packed with probiotics and can be added to smoothies, but what actually sets kefir apart from your morning bowl of yogurt and berries?
-
If you want to have more control over how sweet or spicy your jalapeno jelly is, there's a very simple thing you can do while preparing the treat from your end.
-
Most everyone in America seems to love Trader Joe's, but which state lays claim to having the most stores of the beloved grocery chain?
-
Ditch the nachos and seven-layer dips to try the delicious street foods that they eat at the biggest Cinco de Mayo celebration in Mexico. You won't regret it.
-
Rice noodles seem so simple to cook. After all, you just add water. But it can so easily go wrong if you don't take this one simple step to stop them clumping.
-
There are so many olives to enjoy, it's tempting to grab a jar of every kind -- and then have a lot of leftover olives. How to keep them fresh? Freeze them.
-
If you want to stock a stellar home bar, it pays to take some advice. Daily Meal reached out to ask an expert, and here's his recommendations.
-
For unforgettably moist and tender cornbread, follow Alton Brown's lead and turn to an ingredient that's hiding in plain sight: creamed corn.
-
Don't waste money on ginger that's already past its prime. There are a few surefire ways to tell if ginger has been on the shelf for way too long.
-
If you want to spice up your life (literally) by whipping up some homemade hot honey, there are certain ingredients you should be on the lookout for.
-
What makes a restaurant-quality salad different from the ones you make at home? As You Are chef Camille Becerra says it all comes down to the texture.
-
It can be easy to overcook the eggs in a shakshuka. But chef J. Kenji López has a tip to keep the yolks runny while ensuring the whites are cooked through.
-
When you have the choice between canned, shelf-stable olives and the refrigerated variety, there's a big reason to choose the latter. Olive lovers, listen up.
-
Barbecue sauce varies by region; trying new versions can leave you thrilled or wanting more. If you buy one that tastes lackluster, add this tangy ingredient.
-
Ham is a go-to dish for many an Easter dinner. If you're looking for the ideal wine to pair with your meal, it might come down to your ham's glaze.
-
Whether you're crafting your own from scratch or amping up your favorite brand, your barbeque sauce will benefit from the addition of this flavorful fruit.
-
Say a prayer for Gordon Ramsay's esophagus, because there are at least two additional seasons of Hell's Kitchen on the way. Here's what to expect.
-
Use a tea ball to infuse broths with the complex flavors of herbs and spices, and you'll never have to fish soggy leaves out of your soup before you can eat.
-
To keep your bread from getting dry, you just need to turn to that stick of butter you used in your recipe because it's covered in moisture-locking gold.
-
Thinking about venturing into the rewarding endeavor of freshly-squeezed orange juice? Then you'll want to know how much juice you get from one orange.
-
When it comes blue cheese that's supposed to be packed with mold, how can you tell when it's gone bad? Here are the telltale signs to look for.
-
Tired of a disorganized pantry that only leads to frustration rather than inspiration? We asked an expert to help, here's the system she recommends.
-
Like many people, Queen Elizabeth enjoyed eating scrambled eggs, but Her Majesty's preferences are a bit more rarified than your average breakfast order.
-
A classic gin martini needs a bold cheese to create the perfect pairing. Take this tip from a cheese expert in an exclusive Q&A with Daily Meal.
-
If you're looking to juice a lime and notice that you only have some dried out citrus left, there's a way to still get some juice out of your fruit.