Molly Clark

Photo of Molly Clark
New England
University Of Connecticut, Western Connecticut State University
Ice Cream, Uniquely Rhode Island Foods, Restaurant Reviews
  • Molly's master's thesis, a travel guide to Rhode Island through the lens of ice cream destinations, was awarded "Distinction" by the school's writing department.
  • She has never tried an ice cream flavor she didn't like.
  • Molly writes to fund her constant pursuit of the perfect pizza.


Molly is a food and travel journalist with a focus on regional New England cuisine. She has been published in other publications such as Yankee Magazine, Connecticut Magazine, Rhode Island Monthly, and the publications of AAA Northeast. Having previously served as an Inspector for AAA, Molly evaluated restaurants throughout New York state, Ottawa, Ontario, the San Francisco bay area, and beyond. Molly has also worked front-of-the-house in a variety of restaurants ranging from dive diners to fine dining establishments.


Molly holds a Bachelor of Arts degree in English from the University of Connecticut and a Master of Fine Arts in Creative and Professional Writing with a concentration in food and travel journalism from Western Connecticut State University.
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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 Molly Clark