Meaghan Cameron
Location
Hudson Valley, NY
Expertise
Food Media, Wine And Food Tasting, Restaurant Reviews
- Meaghan has attended numerous industry wine and food tastings, where she had the opportunity to network with esteemed chefs and mixologists.
- Among the highlights of her career is having the chance to be served a cocktail by Guy Fieri in the Food Network kitchen, closely followed by her memorable interview with Ina Garten.
- One of Meaghan's notable strengths lies in her ability to transform captivating sound bites into viral articles. A prime example is her piece, "2 Grocery-Store Products Iron Chef Geoffrey Zakarian Will Never, Ever Buy."
Experience
Meaghan has over 15 years of experience writing and editing food, travel, fitness, sports, and lifestyle material. Her professional journey began at Reader's Digest, where she honed her skills and developed a passion for creating engaging content. Throughout her career, she has contributed her expertise to renowned platforms such as Food Network, Martha Stewart, Outside Television, and Eat This, Not That! Additionally, Meaghan has valuable experience in radio and video production. Before entering the world of content creation, Meaghan spent more than a decade working in the restaurant industry. This hands-on experience has provided her with insider knowledge and secrets about the workings of the industry.
Education
Meaghan holds a bachelor's degree in English from SUNY Purchase and a master's degree in publishing from Pace University.
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 Meaghan Cameron
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Cool, crunchy coleslaw is a satisfying side dish that's even easier to make at home if you use a vegetable peeler. Try this hack and shred it.
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When it come to fast food, menu items come and go. If you're a fan of coleslaw, you may wonder what happened to Chick-fil-A's fan favorite side.
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Mexican crema shares a similar flavor profile with sour cream, but it's more versatile than you might think. Here's how they differ, and how to use it.
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When it comes to cooking tips, Ina Garten has a lot to offer. Try her simple advice for quickly keeping your ravioli from sticking together.
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Nothing beats fresh whipped cream like a milk frother, it makes the job super quick and easy, and this handy wand is ideal for smaller portions.
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The French technique yields creamy eggs with consistent texture. The key to French-style eggs is reducing the heat and allowing the eggs a bit more time to set.
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Moisture is one of the most essential elements of any meatball mix, but there's a particular way to incorporate it if you want the best results.
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It's important to consider the nature of your cake when deciding whether buttercream is the right fit, taking into account the cake's flavor profile and weight.
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If you've ever noticed a difference in the taste between various McDonald's burgers, you might be wondering if the chain uses the same beef for every sandwich.
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Grilled cheese is a gooey fall favorite sandwich with plenty of ways to enhance it. Add cheese sticks to your next grilled cheese for the ultimate comfort food.
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For the perfect cake, it all starts with the batter. So when it comes to baking with carrots, the question is to peel or not? Here's what you need to know.
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Do you want perfectly round cookies? To even out the edges, take a glass, invert it, and then swirl it around the warm cookie to shape the cookies after baking.
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Adding spices to your chili is crucial, and the varieties are seemingly limitless. But they can add a gritty mouthfeel. Avoid this by using a coffee grinder.
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If you constantly have trouble slicing the perfect piece of cake, all you need to up your game is some hot water. Here's how it works.
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To remove the thin skin from shallots effortlessly, all you need is hot water. Briefly immerse the vegetables in very hot water and then peel them with ease.
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Some people like crispy baked goods while others prefer them soft. If you like it all, try tossing some cereal in your next batch of chocolate chip cookies.
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Hyphen has developed a robotic burrito bowl-making assembly line, aptly named "The Makeline," for use by the Mexican-inspired restaurant chain.
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The coffee allegedly spilled as the customer attempted to take a sip, which resulted in "severe burns and emotional distress," per the lawsuit.
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One shopper purchased what they believed to be a standard beef loin flap steak. However, upon closer inspection, the beef appeared surprisingly marbled.
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Want freshly cracked eggs in your McDonald's breakfast dishes instead of the reheated stuff? There's an ordering hack that can help you out.
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While you can't score Chick-fil-A breakfast items all day long, there is a coveted window in which you can snag your favorite breakfast sandwiches.
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To avoid an oddly cooked steak, there's one simple hack involving something unexpected that will eliminate the problem, and all it takes is a bit of finesse.
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When you're looking to elevate your burger to impossible heights, there is one aquatically inclined ingredient that you can sprinkle on for flavor.
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If you're a fan of fall-flavored goodies from fast food joints, you should know that McDonald's Pumpkin and Creme Pie has returned, but there's a catch.
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Thanks to its previous successful runs on the menu, Chipotle's carne asada protein option is making a return to the restaurant. But only for a limited time.
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McDonald's plans to remove its self-serve beverage stations in the next nine years. The company aims to complete this change in all U.S. restaurants by 2032.
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Cooking up tacos from a seasoning packet makes for an easy and delicious weeknight dinner. Just be sure to add water as the meat cooks. Here's why.