Grace Allison
School
University Of Exeter, University Of Brighton
Expertise
Fruit Varieties, Asian Flavors, Travel And Food
- Grace has a keen interest in international street food, and she enjoys exploring markets and side alleys to discover curious local delicacies.
- She worked in a Vietnamese restaurant for almost four years as both a chef and a manager.
- Currently based in Southeast Asia, she has lived in Vietnam, Thailand, and Malaysia, feeding her insatiable appetite for the local cuisine.
Experience
Writing professionally for over six years, Grace is an adventurous food writer with a passion for exploring Asia's diverse culinary scene. With previous experience in a variety of kitchens, Grace is captivated by the intriguing flavor profiles, unique herbs, and cooking techniques that make Asian food some of the most inspiring in the world. She also works with various charities, contributing to causes related to wildlife conservation and women's rights.
Education
Grace studied Criminology at the University of Brighton, focusing on gendered aspects of social harm. She later completed a master's at the University of Exeter in Conflict, Security and Development, where her thesis focused on gender justice in international development.
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 Grace Allison
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You may not have had the good fortune to have tried tongue yet, but it's a delicious, soft, with a luxurious melt-in-your-mouth finish when cooked just right.
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Aioli has become a popular sauce in recent years. If you're making your own at home, you can upgrade basic mayo with toasted sesame oil for an umami flair.
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Tahini is a staple ingredient in recipes like hummus, but chocolate tahini takes it to a whole new level. Here's everything you need to know.
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If you're seeking a creative way to enhance the depth and saltiness of your tuna salad, a dash of your favorite soy sauce is an excellent starting point.
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Green tea chocolate, also called matcha chocolate, is the perfect blend of two worlds. But with such distinct flavors, it may be hard to picture how it tastes.
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Adding quinoa to scrambled eggs is an effective way to boost the protein content. The dish can be customized with add-ins, making it suitable for all tastes.
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With the Deutsche Küche pork schnitzel from Aldi's frozen section, you want to be sure the pork is moist and safe to eat while the breaded exterior is crispy.
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Goat meat has been a staple protein around the world for thousands of years. The secret to making it tender and moist is adding plenty of liquid from the start.
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Chutney is an Indian spread that can now be found globally. If you've ever thought of using a sweet fruit chutney, it can seriousy upgrade your next burger.
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Maakouda Batata is a Moroccan potato cake traditionally made with mashed potato, a mixture of spices, and fresh herbs. It's deep-fried in oil and served warm.
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Cooks and patrons alike love a good mashup. Combining classic dishes to create a new dish will never get old. Upgrade your next dish with mashed potato salad.
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Japanese shu cream takes the classic French cream puff into imaginative new directions with flavors like matcha and honey butter filling inventive new shapes.
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Esteemed Food Network chef Michael Chiarello died surrounded by friends and family on October 7 at the Queen of the Valley Medical Center in Napa.
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You may love summer and fall squashes and potatoes, but mashed potato squash is a whole new culinary experience. Here's how to cook with it.
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The best beans to use for chili are pinto, kidney, and black beans. Their taste, density, and structure all contribute to the ultimate-tasting chili.
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So you're looking for a different kind of ingredient to throw in your next batch of chili, eh. Well, coffee just might be what you're looking for. Seriously.
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Creole mayonnaise is addictive and versatile version of the popular condiment. It's deliciously zingy and herby and goes well with almost everything.
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The potato chop is a delicious, fried dish from the Indian state of Goa. Its blend of aromatic fillings and rich spices could make this your new favorite.
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There's an easy way to level up your favorite blue cheese dressing recipe, and the simple ingredient may already be somewhere in your own kitchen.
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Hummus can be great on its own, but there is an easy way to upgrade its look and flavor with the simple addition of one of many kinds of salad dressings.
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Frozen tortellini is already pretty simple to make, but you can inject this pasta with a dose of whimsy by transforming them into a fun, handheld meal or snack.
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If you're looking for the fluffiest pancakes ever, don't pass up the jar of mayonnaise in your refrigerator. Here's why it works so well as a secret ingredient.
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McDonald's is dropping two new dipping sauce flavors: the breakfast-ready Sweet & Spicy Jam Sauce and the Washington, D.C.-inspired Mambo Sauce.
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Unexpected ingredients in common foods are the spice of life. The next time you make your own burgers, add peanut butter for the juiciest bite.
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Debris, such as coffee granules and tea pieces, can end up lodged in the Keurig's needles. Cleaning them isn't complicated - you just need a clean paper clip.
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While mayo is normally associated with savory dishes, some brave ice cream makers have dared to add the controversial condiment to their frozen desserts.
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Koji is a fungus whose imperatively umami flavor kickstarts fermentation. It's been used in the fermentation process for thousands of years.