Matthew Spina is a Freelance News Writer. With over 15 years of experience, he focuses on the intersections of food culture, sustainability, and consumer affairs, often exploring topics such as food safety, production, and waste. His work has been featured in notable publications including Winona Daily News, Wisconsin State Journal, and The Buffalo News, among others.
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Matthew Spina's coverage focuses primarily on food and beverage, with a significant emphasis on recipes and cooking tips. He also covers restaurant news, fast food, as well as promotional deals and reviews related to house & home, beauty & fashion.
If you have new and innovative cooking techniques or unique recipes that align with his focus areas, reaching out to Matthew could be beneficial. Additionally, if your product or service relates to the culinary world or falls under house & home promotions or reviews such as kitchen appliances or dining accessories, it may pique his interest.
Being based in New York City (Times Square), he might be particularly interested in local trends but is likely open to content from various locations given the nature of his coverage topics.
This information evolves through artificial intelligence and human feedback. Improve this profile .
If you are looking for fast and cheap, Taco Bell and Del Taco are two chains with some of the best value.
By: Matthew Spina
Not all indulgences are created equal. Between a Snickers bar and Reese's Peanut Butter Cups, one treat edges the other out in terms of nutritional value.
Stop making dry cakes. Discover secrets to the best chocolate cake—like using oil instead of butter and adding sour cream for ultimate moisture.
Lasagna is a real project meal — a delicious project, but a project nonetheless. If you want a truly delicious lasagna, like a classic lasagna
Matthew Spina The freezer is one of the best tools you have at your disposal, and all the more so when it comes to things like beef that you may want to buy in bulk.
Matthew Spina Roasted cauliflower is one of the most versatile vegetable dishes there is, capable of working as a main course or a side, but
Matthew Spina A lot of cooking and food terms in English have been borrowed from French restaurants and cuisine, but when words cross borders, a few are always bound to have their meanings altered.
Not everyone is lucky enough to have a local butcher shop. But if you do, they're the place to go for premium meats.
In an age where transparency is everything, ambiguous steak names are no longer in vogue. So, you probably won't see this uniquely named cut on a menu today.
By: Matthew Spina
The late Sir Patrick Stewart loved British culinary staples, but especially one dish that he had enjoyed often since childhood: beans on toast.
