School
University of Louisville
Expertise
Comfort foods, Health & wellness, Southern cuisine
- In 2001 Meredith began her professional food writing career at the international Italian food trade publication Pizza Today Magazine.
- From Michelin-starred restaurants to local hole-in-the-wall joints, she has traveled the country as a restaurant reviewer.
- An avid cook and baker, she spends time in the kitchen creating recipes to serve FODMAP, gluten-free, vegetarian, and special needs diets.
Experience
Meredith has spent over two decades as a professional writer and editor. Her love of food and cooking began at an early age, helping her grandparents around the family farms. Before becoming a writer, she put herself through college, working at numerous restaurants as a server, bartender, and cook. Throughout her career she has been interviewed for television and radio on topics ranging from food waste to the landscape of food delivery post 9/11. Meredith has won multiple national awards in advertising for the health and wellness sector.
Education
Meredith has a bachelor of art's degree in English.
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.
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White Castle is testing out two new products - smoked sausage sliders and pretzel bits. We got our hands on the new nibbles to see if they deserve menu status.
By Meredith Burkhart
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