Allison Wignall is a writer for Allrecipes. She joined Dotdash-Meredith in 2021 and has written a variety of content with a focus on food, kitchen products, and gifts. Allison has been writing professionally for nearly a decade.
Highlights:
- Allison has been featured in several publications including Food & Wine, Travel + Leisure, Southern Living, and the Spruce Eats.
- She earned her degree from the specialized Creative Writing undergraduate track at the University of Iowa.
Experience
Allison fell in love with writing and storytelling at a young age. Her passion took her to the University of Iowa, where she earned a degree from the school’s specialized Creative Writing Undergraduate program.
After graduation, Allison served as the head writer, editor, and content manager at College Raptor for over five years. While there, she wrote and edited thousands of articles about higher education.
Wanting to share her love of travel, food, and drink, Allison joined Dotdash-Meredith in 2021. Since arriving, she’s written a variety of content across brands before settling at Allrecipes.
By age 25, Allison had visited 17 countries over 6 continents. In her free time, she enjoys recreating dishes from the places she’s traveled to and learning about wine from around the world.
Favorite Purchase:
The Evo Oil Sprayer. It has changed my cooking game entirely. I just add my favorite olive oil to the spray bottle and evenly spritz cookware and foods. With it, I control how much olive oil I use while keeping things nice and clean.
Publications:
Education
Allison earned a B.A. in English-Creative Writing from the University of Iowa.
About Allrecipes
Home cooks are our heroes; it's as simple as that. Allrecipes, a Dotdash Meredith Brand, is the world’s largest community-driven food site, providing trusted resources to more than 60 million home cooks each month. Every day, cooks from around the world publish doably delicious recipes, while our team of editorial and kitchen professionals cover the world's top food news and trends. Learn more about us and our editorial process.