Dena J. DiOrio - The Daily Meal

Location

Charleston, SC

School

New York University, University Of Denver

Expertise

Conscious Eating, Hospitality Industry, Culinary Tourism

Dena gives historical culinary walking tours of Charleston with the area's premier tour company.
She previously served in two NYC Michelin-starred restaurants.
Growing up in a big Italian/Slovak restaurant family provided Dena with an appreciation for all things food.

Experience

Dena J. DiOrio is a professional writer, storyteller, communications consultant, and self-proclaimed foodie with 20 years of experience in travel, tourism & hospitality. Dena's writing career began in 2008 with her first published article on environmentally friendly commercial kitchen equipment which ran in Food Arts magazine. Since then, her coverage includes an array of topics, ranging from experiential travel, food & beverage, spa, wellness, parenting, outdoors and recreation. Dena moved to Charleston from New York City where she worked for some of the world's top-rated restaurants and international hotel brands. She also served as a Senior Account Executive at a notable boutique travel PR firm which allowed her to integrate her passions for food, travel, and writing while eating her way around the globe.

Education

Dena holds a bachelor's degree in French from the University of Denver and a master's degree in professional writing from the School of Professional Studies at New York University.

The Daily Meal Editorial Policies

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 Dena J. DiOrio

Kitchen

Kitchen By Dena J. DiOrio

The Step You Never Want To Miss After Thawing Frozen Coconut Milk

When working with thawed, previously frozen coconut milk, you must bring the separated liquid and solids back together in a process called reconstitution.
By Dena J. DiOrio Read More
Kitchen

Kitchen By Dena J. DiOrio

For The Best Bean Salad, You Need A Little Crunch

Some unlikely ingredients to consider adding to your bean salad are fennel, daikon radish, capers, nuts and seeds, cucumbers, bell peppers, and red onions.
By Dena J. DiOrio Read More
Culture

Culture By Dena J. DiOrio

What Is Sauce Gribiche And What Can You Use It For?

Served cold or at room temperature, sauce gribiche typically accompanies fish, chicken, or other meats or tops roasted or steamed seasonal vegetables.
By Dena J. DiOrio Read More
Kitchen

Kitchen By Dena J. DiOrio

The Simple Fix For Overly Sour Dishes Is Already In Your Pantry

The quick fix to correct an overly sour dish lies in the shadows of your kitchen pantry. Adding a sweet ingredient, such as sugar or honey, will do the trick.
By Dena J. DiOrio Read More
Facts

Facts By Dena J. DiOrio

Brazil Nuts Are One Of The Healthiest Nuts To Add To Your Plate

Brazil nuts are packed with monounsaturated fats and high levels of nutrients, including selenium, which is present in soil and found in certain foods.
By Dena J. DiOrio Read More
Kitchen

Kitchen By Dena J. DiOrio

The Best Way To Reheat Risotto And Make It Taste Brand-New

To reheat risotto and make it taste brand-new, simply reintroduce to the rice the same hot cooking liquid used to make it (or a dash of white wine will do).
By Dena J. DiOrio Read More
Kitchen

Kitchen By Dena J. DiOrio

Fry Your Next Batch Of Calamari In Cornmeal For Extra Crunch

Traditionally made with flour or a mixture of flour and cornmeal, "calamari fritti," as it's known in Italian, takes on a newfound crispness by way of cornmeal.
By Dena J. DiOrio Read More
Kitchen

Kitchen By Dena J. DiOrio

Can You Cook Broccolini The Same Way As Broccoli?

With a milder, sweeter taste, broccolini resonates well with roasting, as the caramelization that ensues brings out the plant's sweetness and earthy undertones.
By Dena J. DiOrio Read More
Kitchen

Kitchen By Dena J. DiOrio

The Simple Prep Work That Prevents Soggy Bruschetta

The simple prep work needed to prevent soggy bruschetta is to remove the bitter tomato skins and seeds before you assemble the toast slices.
By Dena J. DiOrio Read More
Kitchen

Kitchen By Dena J. DiOrio

The Best Pine Nut Substitute When You're Having A Pesto Emergency

If you find yourself in a pesto emergency and need to sub something for pine nuts in a pinch, look no further than the cashews in your pantry.
By Dena J. DiOrio Read More
Facts

Facts By Dena J. DiOrio

The Difference That Separates Pasta Salad From Macaroni Salad

Pasta salads contain a variety of savory ingredients, such as cured meats, hard or semi-soft cheeses, olives, nuts, beans, or sun-dried tomatoes.
By Dena J. DiOrio Read More
Kitchen

Kitchen By Dena J. DiOrio

How To Stop Grated Parmesan From Clumping Together In The Shaker

With the help of a few kitchen staples, you can shake out a delicious grated parmesan topping without letting moisture and clumping get in the way.
By Dena J. DiOrio Read More