Allie Sivak
Expertise
Baking Techniques, Food Science, Food Culture
- Allie began her career as a food scientist, most notably working in the test kitchens 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 how 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, storytelling, 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. In 2019, she combined her expertise in food with her passion for writing when she started contributing to local food publications and restaurant reviews as a way to get to know and experience the cities where she lived. Years later, her writing has been featured in a wide range of lifestyle and culinary publications, including Yoga Journal, 5280 (Denver's Mile High Magazine), Chowhound, Foodie, The Daily Meal, and the Female Foodie restaurant review.
Education
Allie has Bachelors of Science degrees in food science and dairy 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 Allie Sivak
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Chef Melissa King gives the classic Italian treat a more robust flavor boost thanks to one secret ingredient: Hong Kong-style instant milk tea.
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Though it may be tempting to skip the softening step, attempting to cream cold butter won't work. Using a rolling pin to soften cold butter is a quick solution.
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While you likely have a bottle in the pantry, there's a world of balsamic flavors to be explored. The first step is becoming familiar with balsamic varieties.
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Whether you're observing Passover, want to connect to family rituals, or just want to switch up your granola mix, matzo granola is a unique take on a classic.
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There's an easy way you can make fruit juice using a kitchen appliance that you probably already have in your pantry: a standard food processor.
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You don't have to throw out all your hard work when this happens. To revitalize over-whipped egg whites, simply add an additional egg white into the mix.
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While there are ingredient likenesses between sorbet and granita, there are differences that make granita stand out. The most notable difference is the texture.
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If you're yearning to get creative with cake recipes but want to limit your waste in the kitchen, reusing cake liners is a sustainable trick.
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If you're vegan or gluten-free, it can be hard re-creating certain dishes with different ingredients. But we have a hack that'll save your baked item's texture.
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The inherent buttery nature of shortbread is crave-able, but there's one unexpected ingredient you can add to your shortbread that will elevate them further.