School
University Of Missouri
Expertise
Cooking & Meal Prep, Air Fryer Recipes, New Grocery Store Items & Products
- Kerry has traveled extensively around the world (nearly 30 countries) and enjoys trying local unique cuisines everywhere she goes to better understand the culture and the people who live there.
- She has written countless restaurant reviews and has eaten at hundreds of restaurants, from the holes in the wall to fine dining, while living in New York City for the past five years.
- She's lived in many regions of the United States and has enjoyed trying everything from Missouri's famous toasted ravioli to Maine's best lobster rolls, to the most delicious New York bagels (everything is the best flavor), to Colorado's strange Rocky Mountain Oyster delicacy.
Experience
Kerry has spent her career producing television news in small, medium, and large local television markets, as well as at the network level. She's won an Emmy award and two Edward R. Murrow awards during her time in local news. Her scripts and commentaries have informed and inspired millions of viewers on air and online. She's launched state-of-the-art newscasts in Denver, Colorado, and on MSNBC, where she worked at 30 Rockefeller Plaza with some of the smartest political analysts in the country. She's a strong believer in the First Amendment and the power of journalism of all types.
Education
Kerry has both a bachelor's degree and a master's degree in journalism from the Missouri School of Journalism (The University of Missouri).
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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Bobby Flay says the one texture that's most important for a great burger is crunch -- without something crunchy, your burger will fall flat.
By Kerry Leary
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