Alba Caraceni - The Takeout

Location

Queens, NY

School

Binghamton University, Fordham University

Expertise

Dessert Baking, Italian Soul Food, Food Facts

Alba is a Claire Saffitz superfan, having watched every one of the star pastry chef's YouTube videos, read both of her cookbooks "Dessert Person" and "What's for Dessert" cover to cover, made her recipes, and used Saffitz's techniques and tips to help make her baking better.
Her knowledge of food-related facts/trivia helped her get one of the questions right when she was a one-day champion on the classic TV game show "Jeopardy!" She had hoped to get a full food category or the iconic "Potent Potables."
She started her dessert journey at a young age by helping her mother make pizzelles, a waffle-like cookie native to the Italian region where her family is from, and using her aunt's butter cake recipe so often she memorized it. Overall, she's learned that mistakes can result in an even better dessert, eggnog loaf cake is the perfect Christmas gift, and baking can help you heal, as making Key Lime pie cookies did for her.

Experience

Alba's writing career began in the news department of New York City radio station WOR after graduate school, where she wrote scripts for daily morning newscasts, oversaw newsroom operations, and learned all she could about the industry. She moved on to a national radio network where she wrote news and information packages daily for stations across the country. But she realized along the way that she was enjoying writing about food and lifestyle topics more than about news and politics, more animated when she wrote about the menu they were serving at a White House state dinner for a foreign head of state than about what foreign policy issues they were discussing, or about Starbucks' new holiday coffee flavors than about their labor policies. So, when Covid and some following events shook things up for her, Alba decided to put her skills to use writing about something she's really enthused about and is excited to be doing that for Food Republic.

Education

Alba has a bachelor's degree in political science from Binghamton University (State University of New York) and a master's degree in public communications from Fordham University.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.

Stories By Alba Caraceni

How Egg Temperature Is Affecting Your Baked Goods

Baking is a surprisingly exact science, so the temperature of the eggs you're using makes a difference. Here's what you need to know about egg temperature.
By Alba Caraceni Read More
Is Monday Really The Absolute Worst Day To Buy Seafood From The Grocery Store?

There's some folk wisdom which claims buying seafood on Monday is a bad idea, but this adage is pretty old. Does it still hold true in the age of supply chains?
By Alba Caraceni Read More
Decoding The Meaning Behind Grocery Store Shrimp Sizes

In case you hadn't noticed, shrimp come in different sizes when you buy them at the store. If you find the way sizes displayed confusing, here's the key.
By Alba Caraceni Read More
The Massive Amount Americans Spend On Pumpkin Spice-Flavored Products Every Fall

Even before the weather starts to change, Americans start purchasing pumpkin spice everything. Here's exactly how much folks in the U.S. are spending.
By Alba Caraceni Read More
Why Buying Prepared Smoothies At The Grocery Store Isn't Such A Life Hack After All

Purchasing a prepared smoothie from the supermarket is fine when you're in a hurry, but it's definitely not the same as making a smoothie for yourself at home.
By Alba Caraceni Read More
Canceling Your Costco Membership Is Easy – Here's How To Do It

While many businesses based on membership or subscription are notoriously difficult to cancel, Costco thankfully isn't one of those businesses.
By Alba Caraceni Read More
We Asked A DIY Pro For The Best Kitchen Upgrades Under $100

Kitchen renovations can get expensive, but that doesn't mean you have to wait until you're rich to upgrade your space. Here are some affordable DIY projects.
By Alba Caraceni Read More
The Korean Costco Food Court Item We Desperately Wish American Stores Had

The grass is always greener on the other side, especially when it comes to Costco food court items. Here's one dish making us jealous of Korean Costco.
By Alba Caraceni Read More
How To Make A Hot Dog Like Martha Stewart

Martha Stewart is a lifelong fan of hot dogs, and she's got certain preferences when it comes to topping her frank. Here's what she loads on her hot dog.
By Alba Caraceni Read More
How Foods End Up At Grocery Outlet

Grocery Outlet offers a lot of products at bafflingly steep discounts, but the way that they source their goods explains why everything is so inexpensive.
By Alba Caraceni Read More
How To Easily Dry Herbs Using Your Microwave

You don't have to rely on store-bought dried herbs to season your cooking. Easily dry fresh herbs using your microwave for long-term storage.
By Alba Caraceni Read More
Take Instant Mashed Potatoes To The Next Level With Another Form Of Potato

Instant mashed potatoes are a pantry must-have for a quick side dish, but they often need something extra. Here's an easy way to add both texture and flavor.
By Alba Caraceni Read More
Give Fried Chicken A Flavor Overhaul With This Breakfast Leftover

Fried chicken is great all on its own, but you can really enhance the flavor if you start cooking it with this one ingredient commonly leftover from breakfast.
By Alba Caraceni Read More
How To Extract A Fig Leaf's Delicate Flavor

Figs are already an underappreciated fruit, but fig leaves are even more worthy of your attention. Here's how to extract a fig leaf's flavor while cooking.
By Alba Caraceni Read More
How The Great Depression Turned Meatloaf Into An American Staple

When people were struggling financially during the Great Depression, home chefs looked for ways to stretch a buck. That's how meatloaf became such a staple.
By Alba Caraceni Read More
The Chilling NYC Ice Cream Shop That Scoops Up A Surprise Every Time

An ice cream shop in New York City is getting creative with its setup in order to draw in the social media crowd, primarily by being mysterious.
By Alba Caraceni Read More
The Southern Fast Food Chain That Makes Fresh Biscuits Every 20 Minutes

Southern biscuits are famous for a reason and regional fast food chains know this well. This fast food chain makes fresh biscuits by hand all day long.
By Alba Caraceni Read More
The Old School Pastel Sugar Cookies That Deserve A Major Comeback

Bake jaw-dropping sugar cookies that look like they came straight outta the patisserie window display, using an old-school ingredient with flavors that hit.
By Alba Caraceni Read More
How Your Cooler Can Save You From A Lukewarm BBQ

After cooking all day on the barbecue, it's a shame when food turns lukewarm fast. Keep you BBQ hot with this trick involving a regular cooler.
By Alba Caraceni Read More
Is It Ever Acceptable To Stay At A Restaurant After Paying Your Bill?

This is when lingering at your restaurant table after paying may be okay and when it's definitely not, according to a chef and restaurant owner.
By Alba Caraceni Read More
For The Easiest Toasted Nuts, Pop Them In The Air Fryer

Toasted nuts are delicious and require just a pan or oven. But there's an easier way to get the rich flavor of toasted nuts, and all you need is an air fryer.
By Alba Caraceni Read More
The Midwest Gas Station Chain That Bakes Fresh Treats Every Day

One Heartland chain is reforming the reputation of gas station and convenience store food. And it's doing it, one delicious donut and pastry treat at a time.
By Alba Caraceni Read More
What Is A Soft Opening And Why Do Restaurants Have Them?

When a new restaurant is first opening up, some of them choose to do a soft opening. But what exactly does that mean and why do they bother?
By Alba Caraceni Read More
For The Best Grilled Shrimp, Don't Skip This Step

Like every food item you put on a grill, shrimp have their own rules to follow in order to create a delicious meal. Our expert provides the most crucial tip.
By Alba Caraceni Read More
The Tortilla Green Flag To Look Out For When Dining At A Mexican Restaurant

Mexican restaurants are booming in popularity, but the quality of the food can be hit or miss. There's one green flag to watch out for involving tortillas.
By Alba Caraceni Read More
How This Oregon City Invented The Early Bird Special

The early bird special was a staple of 20th century restaurants attempting to draw in crowds during off-peak hours. It all started in this Oregon city.
By Alba Caraceni Read More
Why You Might Want To Avoid Spicy Foods The Next Time You're On A Cruise

What happens in the middle of the ocean stays in the middle of the ocean. Here's why you should skip spicy foods to make your next cruise the best one yet.
By Alba Caraceni Read More

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