Ashley M. Jacobs - The Takeout

Location

Maryland

School

Northeastern University, New York University, Cambridge School of Culinary Arts

Expertise

Cookbooks, Cooking Tips, Middle Eastern Cuisine

Ashley collects new and vintage cookbooks. She owns more than 100 and is working her way through a personal project to make one recipe from each.
She has interviewed several cookbook authors, including Jake Cohen, Paula Shoyer, and Lior Lev Sercarz.
She has won four national awards for her work in media.

Experience

Ashley comes from a long line of distinguished culinarians with Egyptian and Eastern European roots. She discovered her love of food at an early age while cooking and baking alongside her family. To this day, nothing brings her more joy. Ashley is a freelance journalist, editor, copywriter, and content marketer with over a decade of experience, including leading food content for an award-winning, niche website. She's always on the lookout for her next baking challenge (preferably involving chocolate).

Education

Ashley has a bachelor's degree in English from Northeastern University and is working on a certificate in copyediting, proofreading, and fact-checking from New York University. She also earned college credit from Skidmore College, UC Berkeley, Goucher College, and Howard Community College. Additionally, she has taken several recreational classes at the Cambridge School of Culinary Arts.

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 Ashley M. Jacobs

We Asked An Italian Nonna Her Secret To The Perfect Pasta Sauce

When it comes to the perfect pasta sauce, you really can't beat traditional Italian recipes handed down from generation to generation like this Nonna's recipe.
By Ashley M. Jacobs Read More
The Best Way To Clean Raspberries Without Turning Them Into A Mashed Mess

Raspberries are fairly delicate as far as fruit goes, so it's important you're gentle when cleaning them off. Here's the best way to go about doing that.
By Ashley M. Jacobs Read More
You Only Need 2 Ingredients For The Easiest Chocolate Truffles

Chocolate truffles have an air of luxury which puts most home bakers off, but you really only need two ingredients to put these delicious treats together.
By Ashley M. Jacobs Read More
The Unfortunate Reason High Noon Is Being Recalled

If you were getting ready for a pool day or summer cookout and bought a pack of High Noon vodka seltzers, you might want to double-check those cans.
By Ashley M. Jacobs Read More
How To Use A Pineapple Corer The Right Way

You could be drinking everything out of a pineapple, but you're not using a pineapple corer the right way. Time to remove those tasty insides, and get snacking.
By Ashley M. Jacobs Read More
The History Behind Grilled Cheese And Tomato Soup's Iconic Pairing

Grilled cheese and tomato soup have become an icon in culinary pairings. But when did people start eating these foods together and why is it so popular?
By Ashley M. Jacobs Read More
Fruit Flies In Your Kitchen? Start Rinsing Your Bananas

You don't have to surrender your fresh produce to fruit flies! Here's why giving your bananas a bath is the first step in preventing a fruit fly takeover.
By Ashley M. Jacobs Read More
The Type Of Shrimp You Should Think Twice About Before Tossing On The Grill

Grilled shrimp is a great way to mix up your next cookout, but before you throw the little guys on make sure you're using the right kind of shrimp.
By Ashley M. Jacobs Read More
Lemonade Parties Are The Perfect Summer Tea Party Alternative

If a hot summer day sounds like a bad time to drink hot tea, you're not alone. That's why so many are choosing to put together lemonade parties instead.
By Ashley M. Jacobs Read More
How To Core Cabbage Like A Total Pro

Cabbage can be an intimidating ingredient to work with simply due to how bulky it is, but you'll need to learn how to core it if you plan on cooking the veggie.
By Ashley M. Jacobs Read More
The Mayo Swap That Gives Egg Salad A Tasty Mediterranean Upgrade

Not everyone loves mayonnaise in egg salad, and even if you do like the condiment, a change from time to time is nice. Here's what to use instead.
By Ashley M. Jacobs Read More
The Canned Ingredient Lindsay Lohan Puts In Mac And Cheese

Lindsay Lohan, foodie? It's true. The actress and pop culture icon has many recipes on her site, including this mac and cheese that adds a common canned item.
By Ashley M. Jacobs Read More
Ground Beef In Dessert? The Unlikely Combination That Used To Be Popular

Among the many things to chalk up to "those were different times": the practice of making sweets from leftover beef. Yes, really. But how did it taste?
By Ashley M. Jacobs Read More
How Chef Jet Tila Cooks Perfect Lobster Tails Using A Popular Condiment And An Air Fryer

Trust celebrity chef Jet Tila to create a way to make a seafood dish even more delicious. One of his latest involves an air fryer and a supermarket staple.
By Ashley M. Jacobs Read More
The Quick Pasta Sauce That Starts With A Bunch Of Greens And Your Blender

Q: What's green, tastes delicious on pasta (and everything else), and needs a blender? A: A pasta sauce that's easy to make and more versatile than you think.
By Ashley M. Jacobs Read More
Why Your Pasta Salad Doesn't Taste Like What You Get At The Deli (And How To Fix It)

No matter how hard you try, it seems like your homemade pasta salad is no match for the deli-made variety. But your kitchen skills aren't the culprit.
By Ashley M. Jacobs Read More

Back