Kimberley Laws
School
University Of Ottawa
Expertise
Cooking, TV, Books
- Kimberley loves cookbooks, rarely makes the same recipe twice, and loves trying out new kitchen gadgets. Armed with a bevy of food magazine subscriptions, a food-centric Pinterest account, and a wealth of Gordon Ramsay trivia, she is perfectly equipped to put her serious writing chops to good use at Mashed.
- Kimberley has been a freelance content writer for more than 12 years, and her work has been featured in dozens of websites.
- She has a novel in the works.
Experience
An accomplished freelance writer, Kimberley's works can be found at Screen Rant, BookBub, Luxy Hair, Just Luxe, Listverse, All Women's Talk, and more. She has also penned research articles for Prairie Forum and served as an Editorial Board Member for Sun Media.
Education
Kimberley graduated from the University of Ottawa with Bachelor of Arts degrees in English and Education. She also has a University Certificate in Career Counseling from Athabasca University.
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 Kimberley Laws
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Ree Drummond offers easy comfort food recipes for her fans. She also let's us in on her tips and favorite items, including her go-to mayonaisse.
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If you've ever made a hot dog at home, the thought of why only eight hot dog nums come in a pack as opposed to a pack of 10 hotdogs must've crossed your mind.
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Saffron is a tasty spice you may use often or may never have tried, and you may already know that Saffron is highly expensive, and here's why.
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Do you use bacon bits to top salads and potatoes? Are you sure what you are topping these foods off with is actually bacon? We have details.
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Do you love KitKat bars? There is a KitKat flavor you may enjoy, and it's inspired by a decadent French dessert. We have the details for you.
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Most people know how to cook rice and use it often. But before you cook your rice, are you rinsing it? Here's why you should be and how to do it.
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Oysters and clams might seem interchangeable if you're not a seafood lover. However, they actually differ in terms of shape, preparation, and even nutrition.
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Several breweries have claimed to be the creator of the six-pack, dating back to the 1940s. But another non-alcoholic beverage company claims to be the first.
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Many people think that uncooked rice lasts forever, but that's not necessarily the case for every variety of the grain. Here are the details.
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You may love the fountain Coke better than bottles, but here's why you should think twice before drinking fast food soda.
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There has been much debate through the years on whether or not to eat the skin of a salmon. We finally have some answers.
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Did you ever freeze a banana with the peel on? If you're wondering how to peel that frozen banana, here are some suggestions.
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In the U.S., hamburgers are everywhere. But it seems that this dish has roots that span centuries and oceans -- with a mysterious origin story to boot.
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You won't want to miss the CurderBurger at Culver's if you love cheese curds, but it's only available at the fast food chain for a limited time.
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There may be more than one way to melt peanut butter but one of the simplest and quickest ones may be in the microwave using this go-to method.
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If you enjoy the refreshing taste of the green fruit kiwi, you may have wondered if you can eat the fuzzy outside skin and if it is good for you.
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Even though the name 7Up Gold might not be as recognizable as other infamous soft drink fumbles like New Coke, that doesn't mean its story isn't as fascinating.
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After years spent dominating the PB&J game, it looks like Smucker's Uncrustables is heading in a brand new direction by way of expanding into savory territory.
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Sometimes, names and titles can be deceiving. But with salt water taffy, the history behind it explains how it was named and where the name came from.
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It's officially spooky season -- and Cold Stone Creamery is marking the witchiest time of the year with a special Halloween-inspired concoction.
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While garlic adds an intense flavor to dishes, it is also known to make your breath stink. What's the best way to get rid of garlic breath?
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Pineapples are a popular tropical fruit but can be a pain in the mouth. Here's the secret to avoiding pineapple mouth-burn.
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Some fast food menu items come and go. Taco Bell is giving customers the opportunity to vote between two former menu items that will return for a limited time.
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For decades, the McDonald's Happy Meal has only been marketed toward kids. But now, it looks like the franchise's latest limited-time offer is shifting gears.
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Like death and taxes, it seems like ice cream has always been around as a classic favorite treat, and always will be. But even ice cream has an origin story.
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Fans of McDonald's McNuggets are largely aware that their favorite chicken bites come in four distinct shapes -- but they might not know exactly why.
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You might wonder why restaurant ketchup never goes into the fridge -- but the explanation for that is actually a pretty simple one. So what's the story?