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

How Many Espresso Shots Is Too Many In One Day?

Espresso has concentrated amounts of caffeine, so knowing how much you can consume in a day compared to regular coffee is important.
By Creshonda A. Smith Read More
Whatever Happened To Aura Bora From Shark Tank?

Aura Bora produced botanical-flavored sparkling water with quirky cans and social media presence. How did they do when they brought their drinks to Shark Tank.
By Creshonda A. Smith Read More
What Exactly Does Mousy Mean When Describing Wine?

There are many terms wine people throw around that seem like another language if you're not in the know. Here's what mousy wine actually is.
By Creshonda A. Smith Read More
Order McDonald's Like This For A Fresh Sandwich Every Time

Here's what you need to do the next time you order at McDonald's to make sure your Big Mac, Quarter Pounder, or McDouble comes out hot and fresh.
By Creshonda A. Smith Read More
The Mistake You're Likely Making With Drinks When Ordering Takeout

Ordering takeout is convenient and delicious, but the drinks aren't always worth it. Here's the mistake you're likely making when it comes to takeout beverages.
By Creshonda A. Smith Read More
Adding One Tangy Ingredient To Spaghetti Sauce Is A True Game Changer

Spaghetti sauce can be as simple or as complex as you make it. But if you're looking for an easy way to add depth to your pasta sauce, try this ingredient.
By Creshonda A. Smith Read More
Is Propane Grilling Considered Healthier Than Charcoal?

Propane and charcoal are strong dividing lines in the world of grilling. Rumor has it that propane is healthier than charcoal, but is that true?
By Creshonda A. Smith Read More
The Best Ceviche Swap For Folks Who Don't Like Raw Fish

Ceviche is a classic Latin American dish, but not everyone likes the taste of uncooked fish. Instead, here's an easy swap for a delicious alternative.
By Creshonda A. Smith Read More
If You're Sick Of Making Regular Quesadillas, Try An Arizona Cheese Crisp

As tasty as quesadillas are, there are times when we'd like something a bit different. Enter the Arizona cheese crisp, which might be your next favorite meal.
By Creshonda A. Smith Read More
Leftover Burger Meat? Use It Up On Taco Night

Made too many burgers at the cookout? You definitely don't want to throw away good burger meat. Here's how to repurpose it into delicious tacos.
By Creshonda A. Smith Read More
Why Bagged Ice May Not Be As Clean As You Think

Bagged ice is a staple of summertime parties, but just because it's pre-packaged doesn't necessarily mean that it's free from contamination.
By Creshonda A. Smith Read More
The Type Of Wood You Should Use When Smoking Brisket

Although it's a minor detail that's easily overlooked, the type of wood you're using to smoke brisket matters a lot. Here's what the experts recommend using.
By Creshonda A. Smith Read More
This Simple Wendy's Frosty Hack Uses A Salad Ingredient For An Upgraded Dessert

A Wendy's salad is your ticket to upgrading a classic Frosty. This simple addition turns a straightforward treat into something uniquely exciting.
By Creshonda A. Smith Read More
Whatever Happened To Wildwonder From Shark Tank?

It wasn't that long ago that the wellness drink brand Wildwonder appeared on Shark Tank in search of an investor. Whatever happened to the company?
By Creshonda A. Smith Read More
Here's What You Should (And Shouldn't) Drink After Eating A Salty Meal

After a salty meal, it's important to have a drink that helps your body restore its balance, but the best beverage is probably not the one you would guess.
By Creshonda A. Smith Read More
Why Some Brie Cheese Isn't Vegetarian (And How To Tell If It Is)

Believe it or not, but if you're a vegetarian, all Brie cheeses may not fall within your dietary restrictions. Here's how to tell which are vegetarian-friendly.
By Creshonda A. Smith Read More
Whatever Happened To Kanga From Shark Tank?

Kanga Coolers hit upon the idea of a lightweight method to keep drinks cold without ice. Its innovative design was funded on "Shark Tank" — where is it now?
By Creshonda A. Smith Read More
The Tangy Addition That Makes Salads Extra Flavorful

A plain salad can be a recipe for blandness, but you also don't want to drown it in dressing. Fortunately, adding this ingredient can give it a pleasant tang.
By Creshonda A. Smith Read More
What's The Difference Between Quinoa And Rice?

Quinoa and rice are usually found in the same aisle in stores and can be used similarly in recipes. But there are some key differences between nutritious foods.
By Creshonda A. Smith Read More
When You Should (And Shouldn't) Bring Food To A Cookout

Bringing food to a cookout might seem like a kind gesture that can also impress fellow guests. However, there are times when it's not the right move.
By Creshonda A. Smith Read More
The Secret To Amazing Potato Salad Is This Classic Seafood Seasoning

Give us potato salad and tell us you love us. But add this seafood seasoning, and have everyone scrambling for the potato salad at your next backyard barbecue.
By Creshonda A. Smith Read More
How Jewish BBQ Keeps Things Kosher

Though BBQ and kosher seem like opposite ends of the spectrum, Jewish pitmasters have figured out how to make delicious, kosher BBQ with care and tradition.
By Creshonda A. Smith Read More
Is Zebra Striping The Trick To Fighting Nasty Hangovers?

Zebra striping is a new trend making waves in the never-ending quest to find the cure to hangovers after a night of drinking, but commitment is key.
By Creshonda A. Smith Read More
Why Freezing Sour Cream For Later Isn't Such A Great Idea

The freezer is obviously a great way to preserve perishable food for the long haul, but foods like sour cream aren't able to withstand the freezing process.
By Creshonda A. Smith Read More
The Difference Between Lump Charcoal And Charcoal Briquettes

If you're planning on breaking out the grill soon but struggling to remember which type of charcoal you like, here's the difference between lump and briquette.
By Creshonda A. Smith Read More
Martha Stewart's Favorite Place To Travel For Fish Is Outside The States

Martha Stewart is no newcomer to food. That time in the sun has allowed her to taste a wide variety of foods. This country is her favorite place for fish.
By Creshonda A. Smith Read More
The Foolproof Method Chef Ming Tsai Uses To Cook Perfect Noodles

If your noodles are regularly turning out gummy and overcooked, Ming Tsai has a trick he uses that literally anyone can bring into their home kitchen.
By Creshonda A. Smith Read More

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