Allie Sivak
Expertise
Baking Techniques, Food Science, Food Culture
- Allie began her career as a food scientist, most notably working in the test kitchens, laboratories, and manufacturing facilities of Nabisco and Whole Foods Market. She's most proud of developing a line of Whole Foods' traditional and gluten-free baking mixes, as she's loved baking cakes since she was a kid.
- Her passion for food comes from her innate interest in cuisine, its connection to culture, and the way it brings people together. Whether it's discussing ideas about how to improve food equity in our communities, eating her way through travel, or simply gathering over a meal with her friends, she is ever-curious and motivated about the way food connects us.
- Through her writing about the intersection of food, story-telling, and culture, she hopes to be a thought leader and conversation-starter about the joy, complexity, and importance of food in our world.
Experience
Allie is a freelance writer based in Denver, Colorado. She started studying journalism in high school, where she was the Opinions column editor for her school newspaper. Though she started her college education and career off as a food scientist in 2015, she remembers telling herself that one day she would combine her love of food and writing. In 2019, she committed to this vision by beginning her own blog and writing for food marketing agencies. She then started contributing for local food publications and restaurant reviews as a way to get to know and experience the cities where she lived. Her writing has been featured in publications including Yoga Journal, 5280 - Denver's Mile High Magazine and the Female Foodie restaurant review.
Education
Allie has Bachelors of Science degrees in Food Science and Dairy Science.
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Stories By Allie Sivak
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To get the most out of the versatile veggie, look for a firm, bright white bulb, along with stalks and fronds that are vibrant in color, firm, and intact.
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If you're out of cream cheese or prefer options with more protein and less fat, you can use yogurt instead. There are just a few things you need to know first.
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This single spice has a deceiving name, thanks to its flavorful palate. Allspice can often be used in place of cinnamon, clove, and nutmeg for many dishes.
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If you leave the skin on your carrots, your pickles will take longer to soak up the brine. It will also result in a tougher bite.
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Swapping out vegetable oil for another fat might make your next cake even tastier, elevating a boxed cake mix into something special.
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Cinder toffee is a confectionery treat that has long been enjoyed in the U.K. It has a brittle, snappy texture with a golden color and signature bubbles.
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Packaged tortillas are an easy way to whip up a batch of tacos at home. Find out the best way to store and reheat them for optimal results and zero waste.
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Honey wash can turn your bakes golden brown and glossy, but be mindful of timing and temperature when using it as a replacement for egg wash.
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If you're one to end up with a mushy type of quinoa after cooking instead of the fully hydrated and light grains, you may be skipping one step.
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In France, a popular type of jelly known as cramaillotte is made of fresh dandelions. It's simple to make, versatile and delicious in a variety of meals.
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When you're looking to use coconut flour as a gluten-free option in baking, you should know that there's a proper way to incorporate it into your recipes.
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If you're someone who's always searching for new taste experiences, you should know about cloudberries, the whimsical fruits that you'll be fortunate to try.
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While both bleached and unbleached flours can be refined, unbleached flour is aged naturally, which bleached flour is treated with chemical additives.
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While it may seem harmless to use an oil spray that frequently has "nonstick" in the name, this is a habit you should avoid when it comes to nonstick pans.
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Muffins will pop out seamlessly from the pan, as long as you make sure to grease the baking tin generously prior to filling the muffin cups with batter.
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Due to its low smoke point, it's best to avoid cooking with pumpkin seed oil altogether to avoid burning it. Instead, use it as a finishing oil.
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If you buy firm or extra-firm tofu varieties, you can skip the wait and time it takes to press tofu, as it's already been pressed in the factory.
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If you see cherimoya in stores or while in tropical regions, pick up one or two to try, or buy a bunch to use as a fruity addition to sweet and savory recipes.
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When using pie weights, many bakers make the mistake of only weighing down the bottom of the crust. Instead, it's important to fill the crust completely.
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Homemade lemon pepper seasoning requires just three ingredients: the zest from five leftover lemon peels, crushed black peppercorns, and a bit of salt.
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Accept a little help by swapping the spoon out for a better kitchen tool you likely already have in your kitchen drawer: an ice cream scoop.
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When you're baking a cake, you need the full-fat sticks, not the low- or reduced-fat versions. Mary Berry opts for real butter and margarine for her cakes.
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If you want to extend the melon's shelf life, you'll need to refrain from peeling and cutting the whole thing, instead storing part of the melon for later use.
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To get all of the flavor benefits of fresh or frozen fruit, make sure your fruit is dry and any excess juice is removed before adding it to your scone batter.
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There's a tried-and-true trick to speed up the process and still produce a creamy polenta. Simply add a bit of baking soda to cut the cooking time in half.
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While you might be tempted to speed up the macaron-making procedure and throw your cookie shells right in the oven after piping them out, don't skip this step.
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When you wait to add garlic until the other veggies have begun to cook, extra moisture is released into the pan, creating a hydrated environment for the garlic.