Chris Day
Location
Nuevo Arenal, Costa Rica
School
SUNY Empire State College, Rouxbe Culinary School, T. Colin Campbell Center For Nutrition Studies, Elephant Journal Writing And Mindful Social Media Academy
Expertise
Vegan Cooking, Plant-based Nutrition, World Travel
- Chris Day has been working for Daily Meal since October 2022 as a freelance news writer.
- She has previously written for Elephant Journal, Main Street Vegan, TheTravel, and TheRecipe. She has been an editor for several books and cookbooks, including The Skeptical Vegan and NYC Vegan.
- Chris is endlessly curious and often finds herself down the rabbit hole in search of relevant and fascinating information from trusted sources to include in her writing.
Experience
Chris has been writing professionally since 2014 with an emphasis on topics related to vegan cooking and nutrition and vegan travel. She is an amateur photographer and vegan hospitality consultant. Her work can be found on Elephant Journal, TheRecipe, TheTravel, and Main Street Vegan. Her writing and original photographs have also been published on Fidis Travel's website. Chris is a two-time winner of the annual National Novel Writing Month (NaNoWriMo) contests. Her blog can be found at www.anewdayvegan.net.
Education
Chris earned a Community and Human Services degree from SUNY Empire State College and two certifications in plant-based cooking from Rouxbe Culinary School. She holds a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies. Chris graduated from Elephant Journal's Writing and Mindful Social Media Academy in 2018.
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 Chris Day
-
It's no secret that chef Michael Symon is opinionated when it comes to recipes, and lasagna is no exception. Here are the noodles he says to avoid.
-
Espresso martini's are a popular cocktail choice, whether at brunch or as an after-diner drink. Gail Simmons enjoys it, too, and has a secret to perfecting it.
-
Sprouted tofu has numerous health benefits that regular tofu doesn't provide. Here's how sprouted tofu is made and why it's so good for you.
-
Bananas are so versatile you can use them for smoothies, ice cream toppings, or with peanut butter. But there is an unconventional way to use overripe ones.
-
If you've ever tasted halva, you'll know that this confectionary is one of the most unique treats. In fact, it's a common candy in a multitude of cultures.
-
Paul Newman likely never imagined that his legacy would include a salad dressing. However, the thespian's side project is well remembered for one big reason.
-
Sure, you've heard pf whole wheat and gluten-free pasta, but have you ever heard of bronze-cut pasta? Here's what you need to know about it.
-
If you've ever wondered about all of the wine dumped from spit buckets at wine tastings, you're not alone. Here's what happens to the discarded liquid.
-
Oh, Parchment Paper! Such a useful kitchen tool, yet such a pain to get it to stay in place. But wait -- we have a hack that will keep your paper in place.
-
Breadcrumbs add crunch to a dish, but they lose their crispness after cooking. Read about the swap you need to make to get the maximum crunch in your recipes.
-
The joy of uncorking wine is only matched by the agony of trying to get the cork back into the bottle afterward. But fret not, there's an easy solution.
-
Some cocktails pack a serious alcoholic punch. If you're looking for an exceedingly balanced sip, you should know the golden rule for diluting your Negronis.
-
Coquito is a popular holiday drink, that is similar to eggnog. You can spike it, but did you know you can make it completely vegan? Heres' how.
-
Squash can be turned into spaghetti, salad, or even muffins. The seeds and flesh can be used in many ways, but what about the skin? Can you eat it?
-
In the 16th century, two different places considered coffee so dangerous to society and the health of their people that it was actually banned.
-
Despite popular belief, pineapples don't actually grow on trees. Here's the strange and unexpected way our favorite spiky fruit is grown.
-
There's a key menu rule you're supposed to follow at fine dining restaurants that you might not know about. Here’s how to avoid a menu faux pas.
-
The story of how ultra-popular baby carrots came to be is fascinating, starting with a bright idea from a carrot farmer who didn't want his crop to go to waste.
-
Vodka has many different uses, ranging from removing stains to making a delicious cocktail. But did you know that it can also extend the life of fresh ginger?
-
The air fryer may be your favorite appliance or perhaps you've never used one, but cooking asparagus in it has never been easier, or more delicious.
-
When throwing a dinner party or hosting a large gathering, it can be a bit stressful trying to get all the food cooked. Ina Garten has a tip for that.
-
Guy Fieri offers up great tips for recipes and cooking. Did you know that Brussels sprouts are on his list of favorite foods? He's got a great way to cook them.
-
Calzones are probably one of the most popular menu items at your local pizza joint. But where does the name 'calzone' come from? And what does it mean?
-
A sour stomach is the pits, especially if it's a virus or food poisoning. White rice can help alleviate some of the suffering and here's how.
-
In her cookbook, "Modern Comfort Food," Ina Garten shares a recipe for cookies with a special something -- a surprising addition you may already have.
-
How can the flavor of paprika varieties be so different when they come from the same plant? Here's the main difference between regular and smoked paprika.
-
Unless you're a professional chef, you probably don't think much about the differences of salts. Ina Garten can't live without three salt varieties. Here's why.