John Tolley
School
University Of Memphis, DePaul University
Expertise
International Sandwiches, Southern Regional Cuisine, History Of Hot Dogs
- Having served and bartended in a slew of Chicago eateries, from gastropubs to trattorias, John can confidently tell you why a cask-conditioned, malty English lager would pair perfectly with wild boar ragu.
- John's food writing doesn't just cover the factual and historical, but can delve into the humorous and has been featured in McSweeney's Internet Tendency.
- Never one to back down from a challenge, John once found himself in a Ghost Pepper chicken wing eating contest with revered Chicago chef Dominique Tougne.
Experience
John Tolley has been a writer for the better part of two decades, contributing writing to sites as varied as McSweeney's Internet Tendency and the Big Ten Network. While he is happy to track down most any story, those that involve culinary history, the hospitality industry, and spirits particularly pique his interest. John is currently working on a book of Western Michigan cultural food exploration that chronicles curious regional oddities like the Wet Burrito and the Olive Burger. Prior to writing for Tasting Table, he ran the literary webzine "Girls with Insurance," where his popular series "Lunches" chronicled one man's quest to find the beauty in the mundane meals he ate while working in Chicago's Loop.
Education
A communications and creative writing major at DePaul University, John Tolley used the city as his classroom, exploring hidden nooks and crannies that spoke to its unique history, specifically as it relates to food and drink. He turned that into a series of columns for "The DePaulia" newspaper that shed light on the backstory of many famed near-campus eateries and how they came to be.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. 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.
Stories By John Tolley
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While not yet officially announced, a leak suggests that the Starbucks spring 2024 menu is going to be full of new lavender drinks - and a new blue Stanley cup!
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As a type of fortified wine, vermouth has a limited shelf life unlike some harder liquors. However, its shelf life can be extended through certain practices.
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Well before Gatorade was invented people were replenishing their electrolytes with a concoction called switchel. The all-natural elixir is making a comeback.
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Spicy 'nduja is more of a spread than a sausage, and its versatility makes it a brilliant addition to a whole heap of pasta sauces to liven up weekday meals.
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It's arguable that for all the ingredients you may pile on, without one key component, mustard, your sandwich will be a bland affair.
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While various methods exist, Chef Michael Lomonaco of New York's Porter House restaurant says one standout approach consistently delivers exceptional results.
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Soup is nutritious, delicious, and warming, yet most people rarely consider having soup in the morning. Why not? It's got everything you want at breakfast.
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Whether you call it Fat Tuesday, Mardi Gras, or Shrove Tuesday, this holiday is packed with signature foods. In the Midwest, it's the pączki that reins supreme.
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The annual James Beard Awards recognize talent, craftsmanship, and attention to detail in food by individual chefs, restaurants, and restaurateurs.
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One of the keys to achieving tender ribs is knowing how hot your oven needs to be. But getting the heat right depends on a few considerations.
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When you're planning a party it can be difficult to know just how much alcohol will be consumed. Here we'll detail the amounts in the most common keg sizes.
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Sometimes, the right food and alcohol pairing can raise a liquor to new heights. Parmesan and bourbon is one such pairing that is not to be overlooked.
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A daily shot of apple cider vinegar brings numerous health benefits, but it can be tough to get past the abrasive taste. Here's how to make it more palatable.
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With their amber hue and distinguished reputation, bourbon and brandy have a lot in common. But they're also distinct spirits, what sets the two apart?
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As much as we love classic pizza toppings like pepperoni and sausage, even those iconic meats can get boring. Spice your next pie up with some 'nduja sausage.
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There is plenty of room for error in shrimp prep, but just a little bit more effort can be the difference between shrimp that fall flat and shrimp that sings.
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By infusing the noodles with the savory richness of chicken bouillon, you can elevate your traditional mac and cheese recipe beyond simple gooey goodness.
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Jarred tomato sauce makes dinner a breeze, but hold off on tossing that seemingly-empty jar. The flavorful dregs left behind can be saved using a swish of wine!
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Though many cuts perform ably, my culinary journey has made one thing abundantly clear: When it comes to creating a truly decadent pork stew, there's a winner.
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Whether it's snack time or you're prepping for an elegant dinner party, you can whip up this quick and delicious dish in no time with just a few ingredients.
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When it comes to creating the perfect beef fried rice, selecting the right cut of meat is essential. While there are many cuts, one stands above the rest.
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The results are in: Americans love Mexican cuisine - so much so that a shocking 85% of all counties in the United States have at least one Mexican restaurant.
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Though not common in the U.S., sour orange juice is integral to many Cuban dishes. Leaving the sour orange juice out of mojo pork does the dish a disservice.
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We all know pork fat is incredibly tasty, but did you realize you can manipulate it to improve other aspects of the meat as it cooks? Here's how.
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No one likes a tough, dry cookie. Luckily, potato starch is the ingredient that can give you that perfect moist, crumbly cookie texture - and it's gluten-free!
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When Fishwife entered Shark-infested waters to make a name for itself, it already had a name worth knowing.
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Two famous chefs, one famously delicious dish. Each brought their own approach to this classic peasant staple which became a quintessential French stew.