Keira Wingate - The Takeout

Location

New York, NY

School

DePaul University, The Craig Newmark Graduate School Of Journalism At CUNY

Expertise

Food, World Cuisines, Eating

Keira is a freelance food writer by morning and a business reporter by night.
She has written about food for Eat This, Not That! and Mashed.
One of her first-ever published stories was about potatoes.

Experience

Keira has put her degrees to good use, landing an internship at USA Today, which led to a full-time position at Ad Age. After that, she left to take a role at the Financial Times, where she now works covering insurance.

Education

Keira has a master's and bachelor's degree in journalism.

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 Keira Wingate

Cook

Cook By Keira Wingate

The Special Packet Of Flavor You Need For Amped Up Mashed Potatoes

One way to amp up mashed potatoes is with a touch of ranch seasoning, whether it's ranch dressing from a bottle or a ranch seasoning packet.
By Keira Wingate Read More
Restaurants

Restaurants By Keira Wingate

Why Chinese Restaurants Almost Always Have Round Tables

The round tables in Chinese restaurants have a long history. They've been a part of Chinese culture for centuries, dating back to the Qing dynasty.
By Keira Wingate Read More
Cook

Cook By Keira Wingate

The Fatty Addition Your Store-Bought Ramen Needs

Instant ramen is an endlessly customizable meal that tastes great with many different add-ins. One you might not have thought of before: bacon grease.
By Keira Wingate Read More
Drinks

Drinks By Keira Wingate

Does Starbucks Use Real Matcha In Its Lattes?

Starbucks is much more than a coffee shop; it is also known for its matcha drinks, which are made with 100% real matcha, the company told The Takeout.
By Keira Wingate Read More
Grocery

Grocery By Keira Wingate

Why Is Canned Tuna Always Packed In Such Small Tins?

The size of tuna cans may be the result of a combination of historical factors, consumer preferences, industrial considerations, and shrinkflation.
By Keira Wingate Read More
Cook

Cook By Keira Wingate

The Water Swap That Makes Mashed Potatoes So Much Better

Mashed potatoes are a classic side dish, and they can be made 10 times better if you use chicken stock instead of water when boiling the spuds.
By Keira Wingate Read More
Cook

Cook By Keira Wingate

It Only Takes 2 Ingredients To Make A Warm Oreo Mug Cake

A video of an Oreo mug cake is going viral on TikTok. The quick and simple recipe only requires two ingredients and about five minutes of prep time.
By Keira Wingate Read More
Cook

Cook By Keira Wingate

Gordon Ramsay's English Breakfast Pizza Is A Combo We Never Expected

Gordon Ramsay knows what people want for breakfast: a full English. However, the chef raised some eyebrows by making an English breakfast pizza.
By Keira Wingate Read More
Cook

Cook By Keira Wingate

Here's How Long Heavy Cream Stays Good After It's Been Opened

Heavy cream is a super versatile ingredient. The culinary options seem to go on forever, much like the shelf life of heavy cream after it's opened.
By Keira Wingate Read More