Location
Gothenburg, Sweden
School
Hofstra University
Expertise
No-Recipe Recipes, Seasonal Cooking, Savory Snacks
- Sara has been obsessed with cooking since she was 10 years old, when her mom taught her how to make chicken soup.
- She graduated from the French Culinary Institute in 2011, where she fell madly in love with all that butter and cream and remains devoted to it to this day.
- She has read Julia Child's "Mastering the Art of French Cooking" cover to cover twice.
Experience
Sara is a freelance writer with over 10 years of experience writing about food, cooking, cocktails, and spirits. She has loved the kitchen and everything in it for all of her adult life, and since graduating from the French Culinary Institute, she has continued to pursue her passion for writing about food. From June 2020 to August 2023, she lived in Bratislava, Slovakia with her husband Brandon, and started a baking business out of her home kitchen, providing "American-style" baked goods to local coffeeshops in town. When she isn't trying new recipes or reading Food & Wine Magazine, Sara loves planning her next vacation, roaming the streets of Gothenburg to find the next great coffee and sandwich combo, and trying all the local snacks to enjoy during her daily fika break.
Education
Sara has a bachelor's degree in journalism from Hofstra University.
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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Egg salad contains very few ingredients, so it's crucial that each one is the best it can be. Mayonnaise is essential, but which brand to use divides opinions.
By Sara Kay
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The egg shortage shows no signs of slowing down and businesses are responding. The latest is a classic breakfast diner who will be adding a surcharge to eggs.
By Sara Kay
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Hosting a Thanksgiving meal can be a stressful experience, but shopping at Trader Joe's makes it easy. Here are the items to get for an effortless feast.
By Sara Kay
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