Craig Mattson

Location

Milwaukee, WI

School

University of Wisconsin-Milwaukee, Mount Mary University

Expertise

Asian Cooking, Organic & Natural Food, Food Writing

Before becoming a writer, Craig made sushi for 10 years at Sendiks — an upscale food market — creating and perfecting numerous original recipes for which he received a write-up in Milwaukee Magazine.
He has worked numerous jobs within the food space, including doing cooking demos, conducting natural foods classes, and teaching cooking and food making at the Milwaukee Recreation Department.
Craig cultivates his interest in organic food and ethnic cooking as a home chef and enjoys making food for his family.

Experience

Craig began his culinary journey with his first official high-school job as a cook at a well-known Milwaukee-area burger and custard joint called Kopp's. He developed a passion for discovering the stories behind food, including where ingredients come from, how they are used, and the history behind treasured recipes and food styles. Craig pursued this interest by telling the stories of food makers and producers, highlighting organic farming, noteworthy chefs and their businesses, and locally produced organic teas while working as a multimedia specialist at Outpost Natural Foods co-op. He has also written food, drink, and restaurant articles for MKE Lifestyle Magazine, among other writing venues.

Education

Craig holds a B.A. in anthropology from the University of Wisconsin-Milwaukee and an M.A. in English with a writing concentration from Mount Mary University. He won an all-college award as a student journalist at Arches, the Mount Mary University newspaper, and was inducted into Sigma Tau Delta, the International English Honors Society.

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Stories By Craig Mattson

Cooking

Cooking By Craig Mattson

Your Leftover Hummus Is Dying To Become A Salad Dressing. Here's How To Do It

There's no better way to use up your leftover hummus than by turning it into a flavorful, delicious salad dressing. Here's how to make it.
By Craig Mattson Read More
Cooking

Cooking By Craig Mattson

The Rule Of Thumb When Swapping Leeks For Fresh Garlic

If you're planning on using leeks instead of fresh garlic in your recipe, there's one thing you need to keep in mind before you make this swap.
By Craig Mattson Read More
Cooking

Cooking By Craig Mattson

Before Serving That Store-Bought Quiche, Add Just One Thing

If you want to spruce up your store-bought quiche and make it taste homemade, you should be adding one of these simple ingredients before you serve it.
By Craig Mattson Read More
Baking

Baking By Craig Mattson

The Rule Of Thumb When Baking With Honey As A Sugar Replacement

It's no secret that sugar is a staple when making baked goods. But what should you do if you want to swap in honey for sugar? Here's what you need to know.
By Craig Mattson Read More
Shopping

Shopping By Craig Mattson

The Best Store-Bought Pizza Crust Should Have A Permanent Place In Your Freezer

There are tons of different pizza crusts out there. But which one is worth buying for your homemade pizza night? Here's why this brand was our top choice.
By Craig Mattson Read More
Shopping

Shopping By Craig Mattson

The Best Store-Bought Chocolate Ice Cream Isn't Available Everywhere, Sadly

There are plenty of ice cream brands out there. This particular ice cream brand is by far the tastiest, but you can't always find it at the store. Here's why.
By Craig Mattson Read More