School
Ball State University
Expertise
Farm-to-table Cooking, Southern Cuisine, Bourbon Cocktail Recipes
- Rachel was the Kentucky writer for Only in Your State from 2016 to 2017, where she wrote daily pieces about good eats and tourist destinations in the Bluegrass State.
- She has eaten at restaurants owned by every Kentucky chef who has been nominated for a James Beard Award.
- Rachel has also worked in the video production industry, producing and editing several pieces focusing on sustainable agriculture, farm-to-table cooking, and the best bourbon cocktail recipes.
Experience
Rachel has worked as a writer and multimedia professional for 12 years. Her professional writing career began in 2013 as a freelance sports and entertainment contributor to the Louisville Eccentric Observer. Her work has also been published in Yes! Magazine, Sierra: the Magazine of the Sierra Club, and Earth Island Journal. In 2022, she received a reporting grant from the Better Life Lab at New America.
Education
Rachel has a bachelor's degree in journalism and telecommunications from Ball State University.
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Cooking
By Rachel Shulhafer Haeseley
If you're looking to expand your breakfast repertoire, this high-protein cottage cheese chocolate mousse recipe comes together fast with only three ingredients.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
Grilled cheese is a comfort food staple, but even the classics can use an upgrade from time to time. Swap out your standard cheese of choice for halloumi.
By Rachel Shulhafer Haeseley
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Kitchen
By Rachel Shulhafer Haeseley
If you have leftover ingredients that you need to use up, consider adding them to a simmer pot, which will ensure that your kitchen smells amazing. Here's how.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
Paneer can be a delicacy if its prepared right, even if you bought it from a store. However, it will require a little extra prep to get the best quality.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
No cookout is complete without a little something sweet. Whether you serve them as is or with toppings, grill these fruits for a crowd-pleasing dessert.
By Rachel Shulhafer Haeseley
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Facts
By Rachel Shulhafer Haeseley
Canned goods are great for easy dinner additions and last-minute meals, but you should watch out for this warning sign to ensure the food inside is safe to eat.
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
Bourbon enthusiasts know there are some bottles you won't ever find at the corner liquor store. Eagle Rare 17, aged for nearly two decades, is one such bourbon.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
What's better than cheese and butter mixed together? Here's how to make this funky and creamy compound butter at home.
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
This is everything you need to know about one of the very best bottom-shelf bourbons that will give you the absolute most bang for your buck.
By Rachel Shulhafer Haeseley
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Facts
By Rachel Shulhafer Haeseley
So, you've made a batch of burgers, and the insides turned out to be a tiny bit pink. Are they still safe to eat, or should you cook them further?
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
If the idea of bringing a taste of breakfast to your next batch of burgers sounds appealing, then you only need to add a single ingredient to your dry rub.
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
Before you grab any old bottle of tequila off the shelf, you should know the differences between añejo and reposado so you know how to enjoy it best.
By Rachel Shulhafer Haeseley
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Facts
By Rachel Shulhafer Haeseley
Mussels and clams are both very popular shellfish, but have you ever noticed that mussels don't seem to have has much grit inside as clams? Here's the reason.
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
Ginger ale is a popular soft drink, but its name and atypical ingredients can cause some confusion as to whether ginger ale is a soda. Here's what to know.
By Rachel Shulhafer Haeseley
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Facts
By Rachel Shulhafer Haeseley
If you're looking for a meatless ingredient and protein is of the utmost importance to you and your dietary needs, look no further than this kind of tofu.
By Rachel Shulhafer Haeseley
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Facts
By Rachel Shulhafer Haeseley
As of 2024, one ingredient has been banned from drinks in the United States. And it's an ingredient you probably had no idea you were drinking.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
Skirt steak can benefit from a tasty marinade as long as you know what you're doing. Unfortunately, there's an easy-to-make mistake that could ruin it.
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
Bourbon is known for its sweeter flavor profile compared to other types of whiskey. But does that sweetness mean it contains a significant amount of sugar?
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
Bourbon is a surprisingly versatile drink, able to be mixed into many recipes for delicious flavors. One of its best uses is to make next-level marinades.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
For curries that take a lot of time to cook, allowing flavors to meld together fully, turn to one of these two tough cuts of beef for a hearty dish.
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
Though they both can seem like interchangeable clear liquors to use in a cocktail, vodka and tequila have very different histories, flavors, and uses.
By Rachel Shulhafer Haeseley
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Kitchen
By Rachel Shulhafer Haeseley
If you have leftover burgers from a restaurant or fast-food joint, there's a right and wrong way to reheat it to make sure it doesn't turn out soggy.
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
Rye whiskey and bourbon may share many similarities (they are made in similar ways, after all), but they have clear, distinct differences in flavor.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
Clams can go badly quite quickly, so you want to make sure to handle them properly. If they don't open while cooking, here's how you should handle it.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
While delicious, since ceviche is made with raw seafood, it comes with its own set of rules for safe prep and serving. Here's what to know.
By Rachel Shulhafer Haeseley
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Cooking
By Rachel Shulhafer Haeseley
On the hunt for a rich source of plant protein? While many legumes are packed with this essential nutrient, this particular one has 31 grams per cooked cup.
By Rachel Shulhafer Haeseley
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Drinks
By Rachel Shulhafer Haeseley
Taking a shot of tequila with salt and a lime is a fun process, especially when drinking with friends, but why are tequila shots served this way to begin with?
By Rachel Shulhafer Haeseley
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