Chandler Phillips
School
University Of California, Santa Barbara
Expertise
Food, Culture, History
- Chandler is an avid food enthusiast with over five years in the culinary field.
- He was a publicity writer for several fine-dinning establishments and entertainment venues in Las Vegas.
- He has been a cohost/coproducer of the beverage review podcast "Was That in Good Taste" for the past four years.
Experience
Chandler may be a newcomer to the Daily Meal team, but he's no stranger to food writing. He started his culinary career working in kitchens while studying sociology at UC Santa Barbara. His fascination with food history and passion for writing continued beyond college with his experience in restaurant public relations. He was the social media content and press release writer for a Las Vegas-based company, PR Plus, which worked with a variety of high-end dining establishments. After moving to New York, Chandler began a personal writing blog for recipes, food reviews, and editorials. While working at a local fine wines and spirits shop in Hell's Kitchen in Manhattan, Chandler met James Beary. The two began producing the podcast "Was That in Good Taste," a show about the history of the spirits industry and future beverage trends.
Education
Chandler has a Bachelor of Arts in Sociology from UC Santa Barbara with an emphasis on World History.
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 Chandler Phillips
-
If you're a fan of candy bars but are looking for an adult spin on snacking, look no further than Kit Kat. Japan developed an ideal variety for those 21 and up.
-
If you've ever made your own fried chicken, you know it can be tough to get it as crispy as you want. But there's one ingredient that can help.
-
Making sauces can be fun, especially when experimenting with flavor and color. But how do you get a good shine on your sauce? We have the details.
-
Have you ever been confused about the best time to add seasoning to your recipe? We have the scoop on this delicate topic and how you can improve your dish.
-
Culinary historian Michael Twitty emphasizes that food is a way of honoring culture and tradition, and his favorite Jewish dish does that particularly well.
-
We love Wendy's Frosty for its standalone taste and texture, but it wouldn't be such an iconic treat without a classic recipe and specific serving temperature.
-
Pastrami and corned beef have a lot in common: the meat used, presence at deli counters, and appearances on the Reuben sandwich. So what's the difference?
-
Gin is a complex drink that deserves a vessel to highlight its nuances. But all the different gins and gin cocktails available can make the choice confusing.
-
Lagers are ubiquitous in America, but there's more to them than meets the eye from the imported beer shelf. The right glass showcases a lager's best qualities.
-
Pancetta and prosciutto share more than the occasional charcuterie board: They are both cured meats that come from the same animal. So what's the difference?
-
The Old Fashioned is a simple yet elegant standby. You don't want to mess with perfection, but adding this unexpected ingredient could take yours up a notch.
-
Sonic's irresistibly chewable ice seems like the perfect complement to their flavorful slushes. Turns out, there's a reason it's so different -- and so good.
-
IPAs are known for their hoppy flavor. Here's why adding fruit to your IPA can play nicely with the hops and result in a more complex, pleasant experience.
-
If you've had scrapple, you might wonder if you can eat it raw, straight from the package. But to answer that question, we need to figure out what scrapple is.