Cassie Womack - The Takeout

With Us Since

2022

Location

Virginia

School

Knox College

Expertise

Baking, Cocktails, Food Anthropology

Cassie enjoys crafting elaborate cocktails for friends and family, whether she's mixing creative concoctions or perfecting old standards.
An experienced baker, she's down to tackle any project, from vegan croissants to tiramisu.
Growing up, Cassie volunteered at a local county fair, where she helped judge canning and baked goods.

Experience

Cassie learned to cook by shadowing her mother and grandmother in the kitchen. After graduating college, she began her writing career as a copywriter for a cookware company. There, she wrote blog posts, how-tos, and chef profiles — and realized her affinity for food writing. She's gone on to pursue a career as a freelance food writer and corporate copywriter. Cassie keeps her refrigerator's dedicated "butter drawer" fully stocked with a wide selection, ready to be turned into an emergency batch of cookies or gougeres at a moment's notice.

Education

Cassie graduated from Knox College in 2019, where she majored in Creative Writing and minored in Anthropology. During her time at Knox, she wrote for the college's newspaper and literary magazine.

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 Cassie Womack

Food Network Just Canceled This Celeb Chef Show After A Decade

One of the longest-running talk shows on the Food Network comes to an end in 2025. The cancellation brings to a close a decade-plus run on the network.
By Cassie Womack Read More
This Tender And Flavorful Steak Comes From An Unexpected Source

If you're looking for a lean, delicious cut of meat, it can be worth looking beyond pork, chicken, and beef. For something different, try this protein.
By Cassie Womack Read More
The Underrated Kitchen Tool You Need For Maximum Precision

Pro chefs have kitchen tools that may not make sense for a home cook, but there's one item you need to up your accuracy — and it doesn't require counter space.
By Cassie Womack Read More
The Divisive Fruit Padma Lakshmi Avoids At All Costs

With her experience traveling the world and trying a range of cuisines, it seems like Padma Lakshmi would like any food -- but this fruit doesn't make the list.
By Cassie Womack Read More
How To Properly Measure Kitchen Appliances So You Don't Buy The Wrong Size

Buying appliances isn’t just about size tags. Small missteps in measuring can cause big headaches and it’s easy to miss details most people never think of.
By Cassie Womack Read More
Which State Consumes The Most Sugary Drinks? It's One Of The Smallest

Sugary drinks are causing a real health crisis in the United States, and this state is leading the charge in terms of consumption. It may surprise you.
By Cassie Womack Read More
The Reason Some People Avoid Eating In-N-Out Comes Down To Ethics

If you're thinking about running to get a juicy In-N-Out burger, you may want to think twice. There's an ethical reason some have in avoiding this burger joint.
By Cassie Womack Read More
The Vintage Flour That Disappeared From Kitchens Over The Years

You probably know about all the major flour types, including all-purpose and bread flour. There's a lesser known variety that used to be all the rage.
By Cassie Womack Read More
The Secret To Southern-Style Green Beans Is Something You Can't Touch, Smell, Or Even See

Green beans don't have to be tough and boring, but getting them to the right texture and flavor isn't necessarily about the ingredients you use.
By Cassie Womack Read More
Gordon Ramsay's Essential Tip For Making The Perfect Smash Burger

Smash burgers, fashionable as they may be, are also fickle. Smash too late, and you have a dry patty. Gordon Ramsay has thoughts on how to fix that burger.
By Cassie Womack Read More
The Absolute Best Liquid To Use When Blanching Veggies

Blanching vegetables doesn't have to be complicated. Chef Tara Punzone's process is simple and uses a common liquid, she tells us in an exclusive interview.
By Cassie Womack Read More
The Rigorous Testing Costco's Kirkland Milk Has To Go Through Before Landing On The Shelf

Costco is packed with great Kirkland-brand products, but one of the best is the milk. It goes through the most rigorous testing possible before it hits shelves.
By Cassie Womack Read More
Soy Sauce Vs Table Salt: Which Is The More Nutritious Choice?

Did you ever wonder if soy sauce and salt could be used interchangeably, and which is the more nutritious option? We asked an expert to get the answers.
By Cassie Womack Read More
What Your Vintage McDonald's Boo Bucket Might Be Worth This Halloween Season

Fans and collectors are curious of the potential value of their nostalgic collections when McDonald's brings back its iconic Boo Buckets this Halloween.
By Cassie Womack Read More
The Perfect Time To Season Burgers Depends On The Texture You Want

Well-seasoned meat is a must, but when it comes to burgers, timing is key. You'll end up with a different texture depending on when you season the meat.
By Cassie Womack Read More
When You Should (And Shouldn't) Rinse Canned Beans

You might already be rinsing your canned beans, but it turns out, sometimes the liquid is worth keeping. Food expert Ed McCormick tells us what we need to know.
By Cassie Womack Read More
The Fall Season Aldi Bowl That Looks Like It Came From Le Creuset

You can decorate your fall table with one of Le Creuset's pumpkin bowls, as long as you don't mind the price tag. Or you can go to Aldi and get their version.
By Cassie Womack Read More
Why You Should Avoid Ordering Oysters At A Chain Restaurant

Why SHOULDN'T you order raw oysters at a chain restaurant? You can't beat that low price — but are the risks really worth it? Our expert has some thoughts.
By Cassie Womack Read More
How To Cook Canned Corn So It Tastes Way Better

Canned corn is a pantry staple, but let's be real, it can be tastier. You should know there's a way to make this bland side much more delicious.
By Cassie Womack Read More
Why You Should Always Replace Appliances First During A Kitchen Remodel

What's the first thing to do when planning a remodel? Start construction? Pick paint colors? Don't panic? Actually, you should choose your appliances first.
By Cassie Womack Read More
The Kitchen Appliance Brands That Are Prone To The Most Breakdowns

If you're in the market for a new kitchen appliance, you should read our expert's take on brands that might end up costing you more than just the sticker price.
By Cassie Womack Read More
Rick Steves Reveals The 3 Words You Never Want To See On A Restaurant Sign In Europe

Traveling in Europe can be challenging, and dining there poses its own set of concerns. Rick Steves can save you from the heartbreak of a bad meal with 3 words.
By Cassie Womack Read More
Why The Pumpkin Spice Latte Almost Didn't Make The Menu At Starbucks

Did life even exist before the PSL? Explore the alternate universe where we never tasted the iconic Starbucks Pumpkin Spice Latte, and cherish your cozy sip.
By Cassie Womack Read More
Why This Beloved Trader Joe's Frozen Pizza Has Just Been Issued A Health Alert

Trader Joe's frozen pizzas: easy to make, delicious to eat — and dangerous? Find out why one of the grocery chain's pizzas earned a government health alert.
By Cassie Womack Read More
The Major Mistake To Avoid When Thinning Out Ganache

Got chocolate ganache that's too thick to pour or drizzle? Don't break your velvety smooth emulsion, and try thinning your ganache like this instead.
By Cassie Womack Read More
How To Decide Which Thickener To Use For Your Fruit Pie

Hoping for a slice of pie versus a bowl of fruit soup? It's easy to add the best thickener for your fruit pie filling for a flawless slice of the good life.
By Cassie Womack Read More
The Best Tool For Cutting Fish Isn't A Sharp Knife

A knife for cutting fish seems logical, but if we're being honest, it isn't the most accurate tool for the job. There's another kitchen item that works better.
By Cassie Womack Read More

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