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

The Dusty Addition That Makes Pie Crust Ultra Flaky

Pie crust is best when it has a flaky texture as opposed to wet and soggy. It may not sound that appetizing, but this dusty addition is just the ticket.
By Cassie Womack Read More
The Type Of Tea You Need To Make The Best Copycat McDonald's Sweet Tea

There's no better drive-thru porch-sipper than McDonald's Sweet Tea, but you can brew a copycat version with plenty of sugar and Mickey D's go-to tea blend.
By Cassie Womack Read More
The Ne-Mo's Cake Recall That Gave Us More Questions Than Answers

More Ne-Mo's Cake fans prefer chocolate cake without foreign objects in it, to cake with added foreign objects. This recall was almost too odd to be real.
By Cassie Womack Read More
How Non-Alcoholic Spirits Imitate The Tasting Notes Of The Real Thing

Booze-free spirits often have the same kind of complexity, depth, and even burn that you'd expect from alcohol because of unique processes and ingredients.
By Cassie Womack Read More
The Juicy Summer Fruit That Gives Meat Marinades The Perfect Sweetness

Peaches are more than a sweet, delicious summer fruit treat. They're also the secret marinade ingredient for your next grilled meal or backyard barbecue.
By Cassie Womack Read More
Is There Really A Difference Between Brand Name Sugar And Budget Private Labels?

When shopping on a budget, it's easy to get in the habit of picking up the cheapest store brands, but is brand name sugar actually better for baking?
By Cassie Womack Read More
Why Doesn't The 1-2-3 Rice Rule Work Every Time?

For people who have a hard time getting rice to turn out right, the 1-2-3 rule is said to be helpful But it doesn't work every time. Why not?
By Cassie Womack Read More
The Sneaky Reason Why Restaurants Keep The Lights Dim

You may think that restaurants keep lights low to create atmosphere and improve your dining experience. But their actual intent is a lot less romantic.
By Cassie Womack Read More
Why Cold Bulk Fermentation Makes More Flavorful Bread

If you enjoy baking bread at home but don't know what cold bulk fermentation is, you may have just stumbled on the professional secret behind great bread.
By Cassie Womack Read More
Why Your Homemade Bagels Are Too Dense And The Easy Way To Fix Them

Given that bagels are just a circle of dough, it's incredible how difficult it is to get the texture right. Here's why your homemade bagels are too dense.
By Cassie Womack Read More
Can You Get Beef Tallow At Any Grocery Store?

Beef tallow is enjoying a resurgent interest as Americans look to improve their diets, but can you buy beef tallow at most any grocery store yet?
By Cassie Womack Read More
The Cooking Method That Leads To Better Tasting Shrimp Scampi

No one wants a pasta dish with tough and rubbery shrimp and a bland sauce. This is the chef-approved method you need for shrimp scampi that sings.
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How Much Ice Should You Be Putting In Your Cocktail Shaker?

When a cocktail calls for ice, how much is too much ? And what about cube size — is bigger better? Our expert has answers for all your cocktail questions.
By Cassie Womack Read More
What Professional Chefs Keep In Their Knife Rolls

If you're considering putting together your first knife roll, you may be wondering what the pros keep inside. Here's what the experts have to say.
By Cassie Womack Read More
Is Taco Bell Coming For Starbucks With Its New Live Mas Cafes?

A fast-food chain has a beverage giant in its sights with its cafe concept. Starbucks, meet Taco Bell's Live Más Café and its line of Mexican-inspired drinks.
By Cassie Womack Read More
Costco Sells More Hot Dogs Than All The Stadiums In This Major League

There's no denying Costco's hot dogs have a cult-like following, but it's no less surprising that they even outsell the number of franks at sports stadiums.
By Cassie Womack Read More
The Fish Dish Martha Stewart Says She Could 'Eat Every Day'

You knew it wasn't gonna be a basic tuna melt, but Martha Stewart's deliciously bougie fish dish is almost chill enough for you to make it on the daily, too.
By Cassie Womack Read More
Over A Million Eggs Were Just Recalled — Here Are The States Impacted

If you are in one of the nine states affected by this widespread recall, it's urgent that you take a good look at the carton of eggs in your refrigerator.
By Cassie Womack Read More
Get The Freshest Lobster Possible By Avoiding Ones That Look Like This

Do you know what signs indicate if a lobster is fresh or not? (Hint: it's not color). Read an expert's advice on how to pick the freshest lobster every time.
By Cassie Womack Read More
The Umami Addition That Makes Dirty Martinis Deliciously Savory

Dirty martinis are already big on flavor and they certainly don't skimp on class, but if you want to really stretch your creative palate try this ingredient.
By Cassie Womack Read More
Can You Safely Eat A Split Watermelon?

If you've opened a watermelon and noticed a huge crack in the center, you may be a little concerned. Is it safe to eat watermelon that looks like this?
By Cassie Womack Read More
Skittles Just Changed Their Formula – Here's The Ingredient That's Been Removed

Pressure from state governments, non-profits, and Robert F. Kennedy, Jr. have spurred Mars Inc. to change its popular Skittles candies. What did they remove?
By Cassie Womack Read More
What Sam's Club Does With Unsold Groceries

Though food waste is a huge problem, retailers like Sam's Club are trying to do something about it. In this case, it's a two-pronged approach.
By Cassie Womack Read More
Is There A Flavor Difference Between Pink And Yellow Watermelons?

Pink watermelons are the norm these days, but yellow watermelons have been making an appearance as of late. Is there a flavor difference between the two?
By Cassie Womack Read More
The Easiest Way To Cook Grains Perfectly Without Any Measuring

Cooking grains like rice isn't all that complicated at first glance, but there is an even easier method of preparation which doesn't require any measuring.
By Cassie Womack Read More
The Mess-Free Way To Throw Out Cooking Oil

Most people simply toss their cooking oil down the drain, but this can cause big problems in your plumbing. Use this mess-free method of disposal instead.
By Cassie Womack Read More
This Beloved Pasta Chain Restaurant Plans To Close Up To 21 Locations

Yet another fast casual restaurant chain has plans to downsize. If you live near one of the unlucky locales, your pasta fix may be in jeopardy.
By Cassie Womack Read More

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