Creshonda A. Smith - The Takeout

Location

Cleveland, Ohio

Expertise

Viral Food Trends, Budget-Friendly Meal Prep, Culinary Science & Food Myths

Creshonda lived in Italy for over a decade, gaining a deep understanding of the country's food culture and how it contrasts with American cuisine.
She has written over 400 restaurant reviews for various food news outlets, establishing herself as an expert in dining experiences and food trends.
With a background as a former clinical social worker, Creshonda brings a unique perspective to food writing, applying her understanding of human behavior to her culinary insights.

Experience

Creshonda has been a professional writer for a little over a decade. She started out doing freelance work, specializing in lifestyle topics, and was particularly interested in food and travel. She has earned over $20K as a Top-Rated freelancer through Upwork, and she has dabbled in various forms of writing, including, but not limited to: Copywriting, Features, Ghostwriting, Blogging, Creative Writing, SEO Writing, and Food and Culture Feature Journalism. Creshonda continues to take online courses to improve her skills as a writer, and she has many bylines across diverse topics such as fashion, travel, technology, business, personal finance, entertainment, and more. She joined Static Media full-time in 2024, and she hopes her passion for food and trending topics will propel her to create news articles that will resonate with readers.

Education

Creshonda has bachelor's and master's degrees in Clinical Social Work from Ohio State University.

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 Creshonda A. Smith

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Cook By Creshonda A. Smith

Here's How Many Apples You Need For Your Apple Pie

Apple pie is relatively straightforward, but that doesn't mean you can't mess it up. One common problem is using the wrong number of apples for the job.
By Creshonda A. Smith Read More
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Cook By Creshonda A. Smith

The Key Topping You Need For Dessert Nachos

If you've never tried dessert nachos, you don't know what you're missing. And even if you have, you probably haven't had them with this delicious ingredient.
By Creshonda A. Smith Read More
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Cook By Creshonda A. Smith

Why There Are So Many Variations Of Akara, The Nigerian Plant-Based Fritter

Originating in Nigeria, Akara is a West African dish made from black-eyed peas. However, as the fritter traveled to different cultures, variations emerged.
By Creshonda A. Smith Read More
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Cook By Creshonda A. Smith

How To Make Bottled Caesar Dressing Taste Restaurant-Worthy

If you'd like an easy shortcut when making authentic, homemade Caesar salad dressing, you need to pick you up a tube of this ingredient, stat.
By Creshonda A. Smith Read More
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Cook By Creshonda A. Smith

Bacon Belongs In Your Chocolate Bark (We're Serious)

If you're a meat eater, it's hard to imagine bacon not being a great addition, but chocolate? Of course it's a win there too -- so how to bind the two.
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Cook By Creshonda A. Smith

Avoid Tough Reheated Steak By Breaking Out The Air Fryer

Whether you brought it home in a doggy bag or grilled yourself, occasionally you’ll have some steak leftovers. Save the hassle and reheat it in the air fryer.
By Creshonda A. Smith Read More
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Cook By Creshonda A. Smith

Pink Velvet Vs Red Velvet Cake: What Is The Difference?

Red velvet cake is a gold standard for desserts, but have you tried its brighter, bubble-gummy-looking sidekick, pink velvet? We explain the key difference.
By Creshonda A. Smith Read More
History

History By Creshonda A. Smith

The American Origins Of The Yum Yum Sauce We Love Today

Yum Yum sauce is such a mainstay of Japanese takeout these days, it's easy to forget someone had to come with it. Someone did, and relatively recently at that!
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Cook By Creshonda A. Smith

The Frozen Ingredient That Gives Scrambled Eggs A Lift

For an unconventional (but not radical) take on breakfast, consider tossing a bit of this vegetable into your eggs. It's simple, tasty, and always available.
By Creshonda A. Smith Read More