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.
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Stories By C.A. Pinkham
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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.
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While the name of the dish might lead you to believe otherwise, it turns out that New Orleans-style barbecue shrimp is notably cooked without a grill.
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Beloved the world over, French fries are the crispy, salty snack that nearly everyone loves. Despite many claims, their true origins are shrouded in mystery.
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Although tipping is how restaurant servers make a majority of their income, the process has very complicated and controversial origins that still exist today.
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You know it'll be a good party when you see crockpots lined up on a table. Different from various dips and meatballs, what exactly are drunken sailors?
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Sometimes beer can be stale even when it's just been bought at the grocery or liquor store. So how can even new beer lose its freshness so quickly?
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While finding a bottle of Thousand Island dressing at the grocery store isn't a difficult feat, finding out the exact origin of the name is a little harder.
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Goong ten ("dancing shrimp") is the spicy dish from northeastern Thailand's Isaan region that you have to keep a lid on because you're dinner may escape!
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It's rare that McDonald's comments when it discontinues items from its menus. But for the Big N' Tasty, there might be something close to an official reason.
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If you've ever been to Cologne, Germany, you've likely had a cold kölsch. But what exactly is it that makes this light, crisp beer so unique?
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Put that mug down! Before you wash down those super spicy Buffalo wings with a frosty IPA, you may want think twice. Hops and spice don't necessarily mix.
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Onions are synonymous with a potent and distinctive grassy smell. But if you can smell it while you're in the grocery store, think twice before you buy it.
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Salads are a welcome addition to the McDonald's menu for some, but the cost can be prohibiting. So why are they way more expensive than your average burger?
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Trader Joe's is a large grocery chain renowned for its competitive prices. And it owes its success to a struggling farmer with a batch of oversized eggs.