Gregory Lovvorn
Location
Trece Martires, Cavite, Philippines
School
Northeast Alabama State, York University, Arizona State University
Expertise
Cooking, Recipe Development, Food Writing
- Gregg has always been fascinated by food, where it comes from, how it is prepared, and its effects on the body.
- He has been a full-time writer since 2012. During that time, he has covered a wide variety of subject matter, from nutrition to nuclear waste and from coffee to carbon emissions.
- Gregg worked as a cook and saucier while in college and has now returned to his first love, food, as a writer and entrepreneur. He and his wife operate a whole foods fusion bistro in the Philippines
Experience
Gregg was born in Alabama but was moved frequently in his youth. As an adult, his wanderlust continued until he finally found a home in the Philippines. Though he has worked in many fields across the course of his life, one constant has been time spent in a kitchen. Sometimes professionally and sometimes not. Currently married to a professional chef, he loves to eat and never tires of talking about, writing about, and experiencing new foods.
Education
Gregg holds a Bachelor's Degree in Environmental Management from Northeast Alabama State, a small school focusing on STEM subjects. He also studied creative writing at York University and received a TESL Certification from Arizona State.
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Stories By Gregory Lovvorn
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Their simplicity and ease of preparation make boiled eggs a firm favorite. However, can you eat hard-boiled eggs that cracked while cooking?
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Do you have a stash of frozen veggies in the freezer? Did you blanch them before freezing? Here's why you shouldn't skip blanching your vegetables.
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Have you ever heard of margarita burn? Have you ever found yourself with a strange rash after being in the sun? Here's what you need to know.
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When Gordon Ramsay offers a cooking tip, generally you should take it. The chef has more than enough experience and skill to even help improve donuts.
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Steak can be a tricky dish to cook. But if you enjoy a good steak and you're looking to perfect it, here's why you should cook a thick steak on low heat,
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Are you salsa obsessed? From mango-pineapple to extra spicy, this dip is versatile. But, did you ever wish it was crunchy? Add these to crunch up your salsa.
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You may have a hankering to "snap into a Slim Jim," but do you know what's even in that meat stick? And is it even keto-friendly? Let's dive in.
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Ice cream is a go-to treat for many people, but have you ever refroze melted ice cream? There's a scientific reason the texture changes after you do this.
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Dumplings are a dish enjoyed all across the globe. But is a potsticker a dumpling? Are these two foods the same or is there a difference between them?
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If you are a Manhattan drinker, then you are probably aware of the different glasses this cocktail comes in. But is there one that is the best?
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Have you ever needed to sharpen your knife but you don't have a wet stone or honing steel handy? There is something in your kitchen that will do the trick.
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You have probably enjoyed a hotdog or two, and if you love BBQ, you're likely to have eaten way more. If you love Nathan's dogs, here's the worst choice.
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If you're a wine connoisseur you probably already know where red wine gets its color from. If not, you might be interested to learn about it.
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You may have a variety of oils in your kitchen from olive to canola, but there is one you are probably missing, Here's why you need this oil in your life.
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Pot roast is a classic dish that can be made in a variety of ways. But, have you ever wondered what type of meat you should use for this meal?
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A fun science experiment can help you see for yourself if vodka is lighter than water.
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By World War I, Pabst Blue Ribbon had already gained a reputation as a truly American brew. Unfortunately, the war itself would change the company forever.
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It's pretty obvious that Americans love ice cream - but what was the oldest ice cream parlor to serve up summer (and anytime) scoops in the U.S.?