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Emily Alexander

As an avid traveler, Emily prioritizes immersing herself in local culture, cuisine, and wine around the world.
A vegetarian for more than 25 years, Emily is an expert at finding, creating, and enjoying plant-based cuisine.
Watching her step-father prepare authentic manicotti and "red gravy" from recipes passed down by his family for generations further piqued her interest in cooking and tradition.

Experience

Emily has worked as a freelance writer for more than five years. Her writing covers topics ranging from kitchen organization to Las Vegas restaurants to women's empowerment and everything in between. Her passion for food developed at a young age when she started experimenting with a plant-based diet. Emily also previously worked in the food service industry for 15 years as a server, bartender, host, and food runner.

Education

Emily has a Bachelor of Arts in English and political science from Metropolitan State University of Denver. Her studies focused on modern literature, cultural criticism, and inclusivity.

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    Publications

    • Food Republic
      7 articles
    • Chowhound
      3 articles
    • Static Media

    Writes Most On

    CulinaryArtsChefsCulinaryExpertsCookingChefFoodPreparationBakingGastronomyBreadCooksFoodExpertsGourmetCookingCookingTipsSandwichesGroceryShoppingDietitiansCookCulinaryExpertDietitianRecipeDevelopmentNutritionFoodBloggingNutritionistsFruitsFoodRecommendationsWhiskyProductionGrillingPastryChefsVegetablesCulinaryTechniquesLiquorPotatoesFishCannedFoodFoodBloggersWhiskyFrenchToastSeafoodJapanesewhiskyCannedFoodsProduceFlavorInfusionFoodbloggerSpiritsFoodSafetySteakConnoisseurShoppingtipsFoodInnovationBreakfast
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    • Why Restaurant Fish Sandwiches Taste So Much Better Than Homemade, According To Chefs
      28 Apr—Food Republic
      Restaurants employ professional chefs and line cooks who put most novice home cooks to shame. Even if you fancy yourself somewhat of a decent cook, restaurants use lots of tricks and tips to make their food — well, more delicious — and this includes fish sandwiches of all kinds. Try as we may, our homemade fish sandwiches don't always live up to the ones you get from a restaurant. When done right, restaurant fish sandwiches are comforting, familiar, crispy, and rich, yet still taste bright...
    • 13 Red Flags You Can't Ignore When Shopping For Produce, According To Experts
      20 Apr—Food Republic
      Grocery Shopping Tips When it is at its best, produce not only looks appetizing but also has more flavor. Adversely, when unripe or overripe, the taste and nutritional value of produce suffers. Selecting the absolute best produce is a lifelong pursuit, and sometimes we don't always get it right, but that's okay. As long as you know what red flags to look for when shopping for produce, you'll be miles ahead of the average consumer. I checked in with several experts to help me narrow down...
    • —Food Republic
    • 13 Ways To Upgrade French Toast
      22 Dec 2024—Chowhound
      French toast is a popular breakfast dish on restaurant menus and in home kitchens everywhere. It's deliciously soft, crispy, and full of flavor all at the same time. Plus, you can put a world of tasty toppings on it — what's not to love? Even if you think you're already a pro at making french toast, there are a handful of things you can do to upgrade the classic recipe. From opting for a richer dairy product than plain old milk to choosing the best bread to coating it with your favorite...
    • 13 Creative Uses For Ciabatta Bread
      28 Dec 2024—Chowhound
      Cooking Ciabatta is a rustic Italian white bread known for its soft, airy texture and chewy crust. Each loaf has a broad, flat shape and it also comes in large square rolls. Ciabatta bread is perfect for making sandwiches, but the fun doesn't have to stop there. It is also a fantastic bread for several creative uses like salads, casseroles, desserts, and more. On my quest to discover some of the best, albeit lesser-known ways to use ciabatta bread, I reached out to a couple of experts in the...

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