Creshonda A. Smith - The Takeout

Location

Cleveland, Ohio

Expertise

Viral Food Trends, Budget-Friendly Meal Prep, Culinary Science & Food Myths

Creshonda lived in Italy for over a decade, gaining a deep understanding of the country's food culture and how it contrasts with American cuisine.
She has written over 400 restaurant reviews for various food news outlets, establishing herself as an expert in dining experiences and food trends.
With a background as a former clinical social worker, Creshonda brings a unique perspective to food writing, applying her understanding of human behavior to her culinary insights.

Experience

Creshonda has been a professional writer for a little over a decade. She started out doing freelance work, specializing in lifestyle topics, and was particularly interested in food and travel. She has earned over $20K as a Top-Rated freelancer through Upwork, and she has dabbled in various forms of writing, including, but not limited to: Copywriting, Features, Ghostwriting, Blogging, Creative Writing, SEO Writing, and Food and Culture Feature Journalism. Creshonda continues to take online courses to improve her skills as a writer, and she has many bylines across diverse topics such as fashion, travel, technology, business, personal finance, entertainment, and more. She joined Static Media full-time in 2024, and she hopes her passion for food and trending topics will propel her to create news articles that will resonate with readers.

Education

Creshonda has bachelor's and master's degrees in Clinical Social Work from Ohio State 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 Creshonda A. Smith

The Underrated Spice And Meat Combo That Belongs In Tomato Sauce

It seems like everyone has their own tomato sauce blend, but this underrated spice and meat combo is one you should add to your culinary repertoire.
By Creshonda A. Smith Read More
What Makes Starbucks' Frappuccino Roast Special?

If you've tried to hack a Starbucks Frappuccino at home, you know it's impossible to replicate that signature flavor. Here's why the Frapp Roast is so special.
By Creshonda A. Smith Read More
Pickle Poppers Are Low-Key The Best Summer Finger Food. Here's How You Can Make Them

Pickle poppers, with crunch, tang, richness, and spice, require zero culinary skills, are easy to customize, and might be the perfect summertime finger food.
By Creshonda A. Smith Read More
Ground Beef Vs Beef Mince: When To Use One Or The Other

If you thought ground beef and beef mince were the same thing, you aren't the only one who was mistaken. Here's how these two meat products differ.
By Creshonda A. Smith Read More
Air Fryer Watermelon Fries Are The Perfect Crispy Snack For Summer

You might be surprised to learn that watermelon, everybody's favorite summer fruit, can be transformed into crispy fries with the help of an air fryer.
By Creshonda A. Smith Read More
How The James Beard Award Regions Are Broken Up

The James Beard Award is a prestigious honor for chefs across the United States. Here's how the regions for each award are determined within the country.
By Creshonda A. Smith Read More
The Discontinued Hot Pocket We Hope Stays Gone Forever

A range of Hot Pocket flavors topped The Takeout's list, but this filling totally missed the mark. In fact, it has now been discontinued, and for good reason.
By Creshonda A. Smith Read More
Why Anthony Bourdain Avoided Restaurants If Both Steak And Sushi Were On The Menu

Anthony Bourdain loved to eat out and wasn't afraid to highlight common menu mistakes. According to him, restaurants serving steak and sushi should be avoided.
By Creshonda A. Smith Read More
The Phone Etiquette Rule You're Probably Breaking At The Dinner Table

In today's tech-savvy world, it's all too common that people unknowingly send the wrong signal to their tablemates by breaking this dining etiquette rule.
By Creshonda A. Smith Read More
If The Garbage Cans In Your Garage Stink, Grab Those Old Coffee Grounds

Garbage bins are, by their nature, hotspots for unpleasant smells. If your garage is starting to stink thanks to all that trash, put old coffee grounds to use.
By Creshonda A. Smith Read More
Cool Down This Summer With Sweet Shaved Ice (No Machine Needed)

No need to invest in high-tech gear to enjoy shaved ice at home: You can whip up a batch in no time without a fancy ice shaver or countertop appliance.
By Creshonda A. Smith Read More
How Much Heat Berbere Spice Adds To Ethiopian Food

Berbere is at the heart of many Ethiopian dishes, giving the cuisine its bold flavor. It's complex, slightly sweet, and aromatic, but just how hot is it?
By Creshonda A. Smith Read More
Keep Wasps From Ruining Your Cookout With The Help Of This Fruit

Unfortunately, the presence of wasps can quickly ruin the bright, uplifting mood of a friendly cookout. This common fruit is here to save the day.
By Creshonda A. Smith Read More
Whatever Happened To Chefee Robotics From Shark Tank?

In 2024, Chefee Robotics debuted on Shark Tank boasting a luxury smart kitchen product. Has the company's big promise played out as expected?
By Creshonda A. Smith Read More
What To Do If Your Charcoal Gets Wet

A bout of rain that leaves your charcoal wet doesn't mean that your next cookout is canceled. There are several ways to save even your soggiest charcoal.
By Creshonda A. Smith Read More
Why Your Buttermilk Is Separating And How You Can Fix It

Buttermilk will naturally start to separate if you leave it alone. If that happens, don't worry, you don't need to throw it out. Here's how to fix it.
By Creshonda A. Smith Read More
Don't Throw Out Your Watermelon Rinds – Turn Them Into The Perfect Summer Candy

What to do with all that watermelon rind after a summer picnic or barbecue? Don't toss it out. Watermelon rind can become delicious candy in just a few steps.
By Creshonda A. Smith Read More
Give Chicken Salad A Crunchy Upgrade With These Tangy Italian Peppers

Chicken salad doesn't need to be bland and boring. Give this classic lunch special a tangy boost by incorporating these crunchy Italian peppers.
By Creshonda A. Smith Read More
There's A Clear Winner For The Best Watermelon Cutting Method

The classic way to cut watermelon is into giant wedges the size of your face, but it's far from the only way to do it. This method is a clear winner.
By Creshonda A. Smith Read More
Aioli Leaving A Bitter Taste In Your Mouth? Here's What You're Doing Wrong

Making good aioli is more difficult than it looks. If your version is often coming out too bitter, here's what you may be doing wrong and how to fix it.
By Creshonda A. Smith Read More
The Clever Way To Make Your Appetizer Spread Last Longer

At a big event, having an appetizer spread is more or less expected. If you're worried about running out too fast, try this clever trick to keep it going.
By Creshonda A. Smith Read More
The Tasty Way You Can Bake French Fries And Ground Beef Into A Dinner-Worthy Dish

Frozen french fries and ground beef sound like a good start toward burger night, but you can use these two ingredients to create a different dinner dish.
By Creshonda A. Smith Read More
Here's How Long You Can Keep A Dry Aged Steak In The Fridge

Dry aged steak doesn't last as long as you might think, given how this used to be a method of preservation. Here's how long it will last in the fridge.
By Creshonda A. Smith Read More
Why There's Gap Above Your Kitchen Cabinets

It's easy to overlook common kitchen features like the gap above kitchen cabinets. It doesn't look good, so why does nearly every kitchen have it?
By Creshonda A. Smith Read More
Whatever Happened To Fat Shack From Shark Tank?

It wasn't that long ago that the late-night restaurant chain known as Fat Shack appeared on Shark Tank. What happened to the brand after it's episode aired?
By Creshonda A. Smith Read More
Use Leftover Chinese Takeout To Make The Ultimate Fusion Burritos

Chinese takeout is a convenient way to stock up on leftovers, but they can quickly become stale and boring. Use them to make fusion burritos instead.
By Creshonda A. Smith Read More
One Of Gordon Ramsay's Fondest Memories Was Getting To Cook For This Legendary Figure

Gordon Ramsay has had quite a few career highs, but back in 2009 he described one of his favorite cooking memories where he got to serve an icon.
By Creshonda A. Smith Read More

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