Derek Helling

Photo of Derek Helling
Location
Chicago
School
University Of Iowa
Expertise
Dairy-free, Gluten-free, Food Competition TV Shows
  • Derek is always on the hunt for the elusive tantalizing dairy-free "cheese" and hopes that someday, a gluten-free Pop Tart will exist.
  • He's spent nearly a decade writing for many online publications, including Catena Media and Ozy.
  • Derek loves cooking competition shows that don't take themselves too seriously.

Experience

In addition to Mashed, you'll find Derek's words on PlayUSA.com, where he covers the gambling industry in the United States. Prior to writing for Mashed, he covered the business and legal side of sports for various web publications, including FanSided's flagship site and Ozy. Derek has a thyroid condition that precludes him from being able to eat both dairy and gluten, so he's well-versed in cooking methods suited to his dietary needs in addition to taking on the challenge of finding suitable menu options at restaurants. (Yes, you can eat at Taco Bell without consuming any dairy or gluten.)

Education

Derek has a Bachelor of Arts degree from the University of Iowa. He double-majored in Journalism and Sociology.

Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Derek Helling

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