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

If You're Not Cleaning This Part Of Your Kitchen, You're Putting Your Whole House At Risk

Cleaning your kitchen counters and stovetop is a great idea, but forgetting to scrub this often-overlooked spot could create a potential fire hazard.
By Creshonda A. Smith Read More
The Type Of Lemonade Starbucks Uses To Make Its Tangy Drinks

Starbucks' lemonade-based drinks are tart, refreshing, and consistent, but the secret behind how the brand achieves this is simpler than it might seem.
By Creshonda A. Smith Read More
Why Bulk Buying Everything At Once At Sam's Club Isn't The Best Shopping Method

When done correctly, buying in bulk can save you money. But if you don't go about it the right way, you can end up wasting money and food.
By Creshonda A. Smith Read More
Easily Fire Up The Grill With A Genius Egg Carton Hack

Don't reach for the bottle of lighter fluid the next time you need to fire up your charcoal grill. Try this simple egg carton hack instead.
By Creshonda A. Smith Read More
Why Starbucks Grilled Cheese Is So Good (And How To Replicate It At Home)

Starbucks is mainly known for its coffee, but this grilled cheese on sourdough is a standout on the menu thanks to its crispy, gooey texture.
By Creshonda A. Smith Read More
The Classic Seafood Seasoning That Takes Chicken-Fried Steak To The Next Level

Taking your chicken-fried steak to the next level requires the addition of just one special ingredient, borrowed from your favorite seafood recipes.
By Creshonda A. Smith Read More
If Your Steak Turns Out Like This At A Restaurant, You're Welcome To Send It Right Back

Sending food back always feels rude, no matter how kindly you ask the server. But do not fret a bit when your steak is prepared incorrectly.
By Creshonda A. Smith Read More
Why Pre-Baking The Crust Keeps Ruining Your Homemade Pizza

Homemade pizza is one of the only ways to try exciting new ingredient combinations, but pre-baking your crust could ruin everything before you can dig in.
By Creshonda A. Smith Read More
Why You Shouldn't Even Bother Making Steak Tartare At Home

Steak tartare is a delightful and luxurious dish to have at a nice restaurant, but making it at home comes with certain risk factors that aren't worth it.
By Creshonda A. Smith Read More
How To Properly Use The Boost Function On Your Induction Stove

Induction cooktops are very efficient, but only if you know how to use them properly. The boost function, in particular, is great for cutting down cooking time.
By Creshonda A. Smith Read More
How Much A Chick-Fil-A Franchisee Can Make In A Year

If you've considered owning a quick-service restaurant, such as Chick-fil-A, it's important to account for how much money you can take home as a franchisee.
By Creshonda A. Smith Read More
How Long It Takes For Your Charcoal Grill To Heat Up

Cooking on a charcoal grill should never be rushed. It takes time for the coals to get hot enough for perfect grilling; use the spare time to prep.
By Creshonda A. Smith Read More
The 3-Ingredient No-Bake Dessert Dip That Tastes Just Like Cake Batter

If you've ever licked the spoon or whisk after whipping up a dessert, you can imagine just how good this three-ingredient no-bake dessert dip is. Make some.
By Creshonda A. Smith Read More
The Texas High School That Boasts A Literal Food Court For Students

They say everything's bigger in Texas, and in this Texas High School, that applies to the honest to god food court that replaced the cafeteria.
By Creshonda A. Smith Read More
Combine Pasta Salad With This Iconic American Sandwich For The Perfect Summer Appetizer

Everyone loves a good pasta salad, and we know how to make one with the addition of this popular sandwich. Here's what you should be including in your dish.
By Creshonda A. Smith Read More
Why The Pork In Chinese Fried Rice Is Red

Chinese pork fried rice features those succulent pieces of pork colored a bright, cheery red. Where does that red hue on the pork come from?
By Creshonda A. Smith Read More
The Best Time To Dine At Texas Roadhouse To Beat The Crowds

Texas Roadhouse is among the most popular chains in the country, so it can be a long wait. To avoid those crowds, dine on the right days and times.
By Creshonda A. Smith Read More
Give Any Pie A Flavor Boost By Turning Your Favorite Cereal Into A Delicious Crust

Don't settle for boring, flavorless pie crust. Here's how to use your favorite breakfast cereal to elevate this classic dessert.
By Creshonda A. Smith Read More
Don't Cook Multicolored Corn The Same Way As The Regular Stuff

Corn isn't just the sweet, tender, bright yellow cobs. Multicolored glass gem corn is brilliantly hued, but you have to cook it differently.
By Creshonda A. Smith Read More
Give Mimosas A Summertime Upgrade With This Floral French Liqueur

Your mimosa called. It wants its flavor back. Level up your brunch bubbly with a floral French liqueur that deserves a fabulous spot on your cocktail bar.
By Creshonda A. Smith Read More
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

Back