Michael La Corte - The Daily Meal

Location

Woodland Park, NJ

School

Pace University, The Institute Of Culinary Education

Expertise

Ingredient History, Cultural Foods, Dietary Restrictions, Ethical Concerns

Michael has a culinary degree as well as writing prowess.
He's interested in going in-depth about food.
He has empathy for special food restrictions.

Experience

Michael works at the crossroads of food, writing, and education, primarily focusing on the historical and cultural intricacies of differing ingredients, customs, and recipes. He's also spent 10 years as a private writing/editing tutor and has worked with more than 400 middle & high school students. Since graduating from The Institute of Culinary Institute in New York City, he's worked in restaurants, supper clubs, catering, and a multitude of food media websites and magazines. He's passionate about music, books, food, social equity and representation, and his dog, Winston. His words appear in Eat This, Not That!, Delish, MSN, Redbook, Salon, Mashed, and The Spruce Eats.

Education

Michael's background in psychology, literature, and culinary arts has helped to bolster his understanding of the psychology of food and how to best write about it in an empathetic, in-depth manner.

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 Michael La Corte

Facts

Facts By Michael La Corte

The Colonial European Origins Of Bouillon

As a way to level-up soups, rice, and more, bouillon has been an important kitchen tool for decades. And the ingredient's start has colonial European origins.
By Michael La Corte Read More
Facts

Facts By Michael La Corte

The Absolute Best Way To Cook A Leg Of Lamb

Lamb can be a delicious protein as a main course or in addition to other entrees. If you're preparing a leg of lamb, there's one absolute best way to cook it.
By Michael La Corte Read More
Facts

Facts By Michael La Corte

One Of History's Oldest Surviving Menus Is From A Mesopotamian Feast

While menus seem like a modern marvel, the concept has existed for thousands of years. One of history's oldest surviving menus is from a Mesopotamian feast.
By Michael La Corte Read More
Facts

Facts By Michael La Corte

Is Lump Crab Meat The Best To Use For Crab Cakes?

Whether you're dining out or trying your hand at making them at home, crab cakes are a delicacy for many. But is lump crab meat the best to use for crab cakes?
By Michael La Corte Read More
Tips

Tips By Michael La Corte

The Misleading Instruction You Need To Watch Out For When Making Biscuits

Making biscuits is a relatively easy task, but there are a few things that can go wrong. Here is the misleading instruction to be wary of when making biscuits.
By Michael La Corte Read More
Tips

Tips By Michael La Corte

Alex Guarnaschelli's Secret Tip For Cutting Ripe Tomatoes

Tomatoes are cherished, celebrated foods that appear in varying dishes from practically every culture — and even sometimes in desserts. Here's how to cut them
By Michael La Corte Read More
Restaurants

Restaurants By Michael La Corte

How WWII Jumpstarted Dunkin' Donuts

One of the most paramount purveyors of java, Dunkin' is a formidable constant within the coffee world. And its roots reach back futher than you thought.
By Michael La Corte Read More
Culture

Culture By Michael La Corte

This South American Bean Tastes Just Like Ice Cream

Ice cream and beans might sound like they don't have much in common, but there is a bean native to South America that actually tastes like ice cream.
By Michael La Corte Read More