School
University of Southern California
Expertise
Cooking Shows, Hospitality Industry, Cheap Eats
- Born and raised in Los Angeles, Eloise is dedicated to trying all the city's best restaurants, from fine dining to holes in the wall.
- She has worked simultaneously as front-of-house staff at some of the city's most exciting restaurants and as a news, arts, and culture reporter chronicling its dining scene.
- She has seen nearly every episode of "Chopped" and still cries at the emotional moments.
Experience
Eloise is a writer and culture reporter based in Los Angeles, CA. She got her start as the managing editor of her high school newspaper and the president of her college's satire magazine. She has since gone on to write for several outlets, including Los Angeles Magazine, The Los Angeles Review of Books, and Movie Ranker. Elosie also publishes a Substack of cultural criticism and personal essays. An unabashed foodie, Eloise is entrusted to plan the restaurant itinerary whenever she travels with friends and family.
Education
Eloise graduated summa cum laude from the University of Southern California with a bachelor's degree in cinema and media studies.
Chowhound’s top-notch editorial coverage hails from a veteran group of writers and recipe developers with varying expertise in the food and drink industries. Every article is reviewed by our editorial team to ensure all information is up-to-date and accurate. Outside experts are also regularly consulted to help deliver the best information available.
Our mission is to publish knowledgeable, engaging articles to give our readers exactly the information they’re looking for – plus more. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
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News
By Eloise Rollins-Fife
Gordon Ramsay is a huge fan of Formula One, so he's partnered with the sport for pop-ups at several events. Only, tickets start at $28k (but they're worth it).
By Eloise Rollins-Fife
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Shopping Tips
By Eloise Rollins-Fife
When shopping for chocolate, several aspects can clue you in to whether a bar is high-quality or not. But this is what you should always check for.
By Eloise Rollins-Fife
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Facts
By Eloise Rollins-Fife
You've heard of heirloom tomatoes, but what about heirloom popcorn? Here's how this special snack compares to the more conventional version.
By Eloise Rollins-Fife
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Food History
By Eloise Rollins-Fife
Wonka Bars are the signature chocolate of the movies based on Willy Wonka. Find out why these chocolate bars are not available for fans to buy today.
By Eloise Rollins-Fife
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How-To
By Eloise Rollins-Fife
If your pecan pie is tasting a bit one-note in terms of sweetness, bourbon is a perfect addition to introduce flavor complexity for a better, balanced dessert.
By Eloise Rollins-Fife
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How-To
By Eloise Rollins-Fife
A sharp knife is crucial to shuck oysters safely and make clean cuts. Here's an expert's advice on how to sharpen an oyster knife and use it for shucking.
By Eloise Rollins-Fife
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Tips
By Eloise Rollins-Fife
It's hard to mimic the taste and texture of fresh rolls out of the oven, but expert Jessie-Sierra Ross gave us an exclusive tip on how to reheat them perfectly.
By Eloise Rollins-Fife
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Fast Food
By Eloise Rollins-Fife
While this fast food spot started in Southern California like so many others, its roots are humble, going from a parking lot to a full-blown restaurant chain.
By Eloise Rollins-Fife
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Cooking
By Eloise Rollins-Fife
Louisiana barbecue shrimp is a beloved dish with a rich history. What it doesn't have, confusingly, is any barbecue flavor. Here's why that is.
By Eloise Rollins-Fife
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Facts
By Eloise Rollins-Fife
Not having enough salad at your gathering is nearly as bad as having too much. Here's how many ounces of salad per person you should prepare.
By Eloise Rollins-Fife
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Cooking
By Eloise Rollins-Fife
Nobody bats a thousand in the kitchen. However, if you strike out badly when making jambalaya, you could be making this highly avoidable mistake.
By Eloise Rollins-Fife
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Coffee And Tea
By Eloise Rollins-Fife
Matcha will lose its deliciousness over time, so it's understandable to want to delay that as much as possible. But is freezing it a good solution?
By Eloise Rollins-Fife
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Fast Food
By Eloise Rollins-Fife
For fans of the Golden Arches who consider themselves fast food connoisseurs, a trip to the fanciest McDonald's in the world is a must. Here's what to know.
By Eloise Rollins-Fife
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Beer And Wine
By Eloise Rollins-Fife
Beer is a big part the college experience for many young people. However, you might not know that you can actually get a degree in beer brewing.
By Eloise Rollins-Fife
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Grilling And Smoking
By Eloise Rollins-Fife
Getting ready to grill up some lamb chops? Don't start cooking without first checking out these expert tips straight from a LongHorn Steakhouse chef.
By Eloise Rollins-Fife
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Coffee And Tea
By Eloise Rollins-Fife
If your matcha is turning out clumpy, rather than smooth and creamy, here's what mistake might be causing the issue, according to an expert.
By Eloise Rollins-Fife
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Facts
By Eloise Rollins-Fife
If you've been to a college party, you've likely played beer pong. Have you ever wondered how this classic drinking game got started? We have some answers.
By Eloise Rollins-Fife
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Restaurants
By Eloise Rollins-Fife
Lobster prices vary wildly depending on your location, but we spoke to an expert to find out how to get the best lobster roll for the best value.
By Eloise Rollins-Fife
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Facts
By Eloise Rollins-Fife
With films that involve food, there's usually an expert on-hand to help. When it comes to "Spanglish" and the "World's Greatest Sandwich," this was the expert.
By Eloise Rollins-Fife
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Facts
By Eloise Rollins-Fife
If you thought Gordon Ramsay's go-to breakfast would be glamorous, you'll be surprised to learn it's a filling food that's easy to make and easier to dress up.
By Eloise Rollins-Fife
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Baking
By Eloise Rollins-Fife
There's something deeply satisfying about biting into a small cheese tart, but making them can be difficult. To help with the crust, we spoke to an expert.
By Eloise Rollins-Fife
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Beer And Wine
By Eloise Rollins-Fife
Whether you're serving a niçoise salad or tuna tartare, figuring out which wine to pair with the fish can be tricky. Here's what an expert recommends.
By Eloise Rollins-Fife
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Beer And Wine
By Eloise Rollins-Fife
A great taco is often very simple, but requires masterful technique and high-quality ingredients. If you have a great taco, pair it with the right beer.
By Eloise Rollins-Fife
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Cooking
By Eloise Rollins-Fife
To give your fish tacos a serious flavor upgrade, you should test out this deliciously spicy and creamy sauce that expert chefs love to use.
By Eloise Rollins-Fife
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Fast Food
By Eloise Rollins-Fife
Some breakfast burritos just don't make the cut when it comes to quality breakfast. Unfortunately, many feel that this Del Taco burrito is one of them.
By Eloise Rollins-Fife
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Grilling And Smoking
By Eloise Rollins-Fife
Lots of people love cooking chicken with a can of beer, but which brew is right? We asked an expert to help us figure out which suds boost your bird the best.
By Eloise Rollins-Fife
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Cocktails And Spirits
By Eloise Rollins-Fife
If you've been to a college bar, perhaps you've heard of the infamous green tea shot. But does it actually contain green tea? Here's what you need to know.
By Eloise Rollins-Fife
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