Alexandra Fay - The Takeout

Location

Buenos Aires, Argentina

School

University of Wisconsin–Madison, Universidad de Buenos Aires

Expertise

Recipe development for home cooking, restaurants, chef profiles

In 2009, Alexandra founded "Pick Up The Fork," an award-winning food and travel blog turned web series featured in The New York Times, Condé Nast Traveler, BBC, and Rolling Stone.
She served as head of content for a major digital culinary network, collaborating with chefs around the world to produce documentaries and master cooking classes.
She co-founded Donut Therapy in Buenos Aires — Argentina's first U.S.-style donut shop — which evolved from a pop-up stand into a celebrated brick-and-mortar destination.

Experience

Alexandra has spent nearly two decades writing, editing, and developing content for both digital and print outlets. She began her career as a freelance writer and has contributed to publications such as Saveur, Eater, and Bon Appétit. Throughout her career, Alexandra has consulted for hospitality brands, produced on-camera segments for Netflix, and authored cookbooks.

Education

Alexandra earned a Bachelor of Arts in political science and Latin American studies from the University of Wisconsin–Madison, and coursework in social sciences at Universidad de Buenos Aires.

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 Alexandra Fay

How To Assemble A Temaki Roll So It Doesn't Fall Apart

Problem: You want to make temaki (hand rolls) at home, but you're worried that it might prove too challenging. Answer: Our expert has foolproof steps to follow.
By Alexandra Fay Read More
The First Happy Meal Toys Were A Real Bummer

When McDonald's debuted its Happy Meal in 1979, its toy offerings were anything but pleasing. Learn this iconic menu option's history and its possible creators.
By Alexandra Fay Read More
Our Least Favorite Pickles Are A Disaster In More Ways Than One

A crisp, tart pickle is a pleasure on its own or as part of a meal. So what is a pickle that tastes soggy and bland? It's at the bottom of our pickle list.
By Alexandra Fay Read More
Why Chef Antonia Lofaso Says She Will Never Use Pre-Minced Garlic

For chefs like Antonia Lofaso, some time-saving hacks are acceptable, and others are strictly no-go. Find out why she says that pre-minced garlic is off-limits.
By Alexandra Fay Read More
Why Grilling Seafood Right From Frozen Is A Big Mistake

To thaw or not to thaw? That's the question when it comes to grilling seafood. And if you ask our expert, grilling frozen seafood is a big mistake.
By Alexandra Fay Read More
Can A Cucumber Actually Grease Your Frying Pan?

Maybe you saw that TikTok in which a cucumber was used to prep a frying pan for making eggs. Maybe you were amazed; maybe you had your doubts. We have answers.
By Alexandra Fay Read More
The Sweet Meaty Tomatoes That Are The Best For Making Soup

There are over 10,000 different varieties of tomato to choose from when making soup. However, only one kind is best for the heartiest, creamiest tomato soup.
By Alexandra Fay Read More
The Ina Garten Prep Step You Shouldn't Skip When Freezing Bread

Freezing bread keeps it fresh, but also leaves you with a frozen block of bread and no chance for a single slice. Enter Ina Garten with a brilliant solution.
By Alexandra Fay Read More
This Unexpected Kitchen Appliance Makes Perfect Baked Potatoes

You say you're craving a baked potato, but don't have the time (or the oven)? There's a staple kitchen appliance that delivers fluffy spuds in half the time.
By Alexandra Fay Read More

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