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Lindsay D Mattison

Lindsay D. Mattison

location-pin Portland, OR

School: University of Tennessee

Expertise: Cooking techniques; Recipe development; Product testing

Lindsay D. Mattison

  • 7 years in food publishing, including freelance recipe development, food writing and product testing
  • Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant
  • Co-author of two Ayurvedic cookbooks: My Mother's Ayurvedic Kitchen and Ayurveda: Breaking the Rules Without Breaking the Principles

Experience

Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste of Home in 2023, although she’s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed and SkinnyMs.

Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).

Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she’s not writing, you’ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.

Education

  • University of Tennessee, bachelor's in Spanish language and literature
  • Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis

Taste of Home Editorial Policies

Taste of Home, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste of Home and our Test Kitchen and editorial teams.

Articles & Recipes

Marshmallow Creme in a bowl

12 Ways to Use Up a Jar of Marshmallow Creme

Don't worry: Eating marshmallow creme by the spoonful is still a perfectly acceptable way to use up the jar. But we came up with some solid alternatives in case you want to go a different route.
I Tried The Viral Blender Rice Bread Rice Bread Side View

I Tried the Viral Blender Rice Bread, and I’m Never Buying Bread Again

This bread is made with actual rice—not rice flour—and costs less than $2 to make.
Hot Honey

10 Ways to Use Up Your Jar of Hot Honey

It was really hard to narrow down our favorite ways to use hot honey. It's one of those condiments that makes everything taste better!