Linda Larsen
School
University Of Minnesota, St. Olaf College
Expertise
Baking, Cooking, Specialty Ingredients
- Linda wrote a variety of pieces on convenient tricks for use in the kitchen. This includes an article on how to pit cherries with a paper clip.
- She also shared special insight into why celery and blue cheese with wings, somewhat like peanut butter and jelly, just go better together.
- Chefs aiming to perfect their brown butter preparation certainly benefited from Linda's "Tell-Tale Signs That Your Brown Butter Is Ready."
Experience
Linda is a journalist and home economist who has written 53 cookbooks on topics ranging from quick cooking to air fryers to slow cookers to health topics. She was the About.com Guide to Busy Cooks for 15 years, teaching people how to cook and developing original recipes. And she worked for the Pillsbury Company from 1987 to 2020, developing recipes in the test kitchens, and as a staff member on the Pillsbury Bake-Off. She is currently the editor of Food Poisoning Bulletin, a Google News site, writing about food poisoning outbreaks and food safety.
Education
Linda holds a B.S. with High Distinction in Food Science and Nutrition from the University of Minnesota. She also holds a B.A. in Biology from St. Olaf College.
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 Linda Larsen
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If you enjoy watching "Shark Tank" and you have food allergies, you might remember Rule Breaker Snacks, the company with sweets free of 11 common allergies.
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Pancakes are a staple in many households across the globe. But do you ever wish your pancakes were fluffier? Here's a foolproof egg hack that will help.
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Every baker has that one ingredient that they love adding to their treats. But there is one sweet ingredient every baker needs on hand, and it may surprise you.
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How often do you switch out old cooking ingredients for new, unexpired versions? If you want to bake a cake, ensure these two items are still good.
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While you might think it's only meant for baking cakes, it turns out that a Bundt pan is your secret weapon for the crispiest chicken roast.
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Have you eaten steak pizzaiola? Have you ever even heard of this Italian dish? If you like steak and tomato sauce, you'll want to know all about this dish.
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Although they look extremely similar and can be made from essentially the same ingredients, no, deep dish and stuffed pizza aren't the same thing.
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If you want to make perfectly juicy pork chops that aren't overcooked or curled at the edges, you should be scoring them and using both butter and oil.
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San Marzano tomatoes are considered one of the best tomatoes in the world for sauce, but here's how to tell if your San Marzano tomatoes are the real deal.
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All citrus fruits -- lemons, grapefruit, oranges, and limes -- are perfect for marinating, but here is the biggest mistake to avoid when marinating with citrus.
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Do you love baking but find that your cakes come out a bit too dry or heavy? If so, then there is a simple measuring mistake you need to stop making.
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Traditionally, warmed marinara sauce or any red pasta sauce is served with this snack. But some people dip their sticks in melba sauce. Here's why.
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Did you ever make scrambled eggs as usual and think, wow, these are pretty bland? We have the secret ingredient that will easily upgrade your eggs.
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You might have noticed that most slow cookers have a low and high heat setting, but what's the difference between them? Here's what you should know.
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You may love pasta with parmesan cheese, and someone may have even told you the cheese is a vegan one. If this is a concern for you, we have the scoop.
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The mess-free egg swap for decadent, velvety tiramisu will have you running to your pantry to see if you have this very common food item in stock.
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Gelatin is used in many recipes and when you're buying it, there is something you should be searching for. Here are the details on gelatin.
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The Press Waffle cofounders appeared on "Shark Tank" in Season 10, hoping to secure an investment in their waffle company. But where is the brand today?
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If you want to make garlic taste milder, rinsing it off will help. But why does a bit of water affect the vegetable's flavor? Here's the science behind it.
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You might have a traditional glass measuring cup in your kitchen but have you heard of flexible measuring cups? Here's what they are and why you need one.
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The air fryer is a small appliance that cooks up delicious dishes and it's here to stay. You may be wondering if you need to pre heat it before cooking.
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There's a lot of misconceptions surrounding steaming, but one thing is for sure, your timing must be impeccable when it comes to the cooking method. Here's why.
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If you've ever had the displeasure of dealing with rubbery, overcooked birds, you should know the ideal oven temperature for roasting chicken.
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You probably know you can enjoy eggs scrambled, hard-boiled, poached, and more, but did you know you can smoke eggs too? Read on to learn more.
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Vegans can appreciate vegan honey, and Bee Free Honee offered just that. But since its time on "Shark Tank," the company has taken a turn. What happened?
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The truth behind the game-changing ingredient that transforms store-bought icing is all about using complementary flavors to your advantage.
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Chocolate shavings can alter the appearance of batter. But using a sifter can help separate the shavings from the larger chocolate chunks — here's how.