Melissa Nicholson
School
Saint Leo University
Expertise
Travel, Home And Living, Food And Wine
- Melissa is a freelance writer with niches in travel, home and living, and food and wine. She also spent time with a digital marketing company as an SEO content writer, where she published over 1,000 articles as a ghostwriter.
- She enjoys encouraging mothers with articles on her blog, Aprons, Heels, and Yoga Pants.
- One of her greatest privileges as a writer was volunteering her time to write "freedom" stories for O.U.R (Operation Underground Railroad), an organization that rescues trafficked children.
Experience
Melissa's greatest accomplishment is raising six fabulous children, most of who are now grown and flown. She currently resides in the cutest little town in Illinois but dreams of warmer climates daily. As a child, she would write notebooks full of stories, and later in college, an English professor let her know that writing was her path. Two decades later, she finally listened. She has written on just about any topic you can think of and now enjoys focusing on her niches, which allows her creativity to flow. Melissa is also passionate about encouraging women (especially mothers) through writing on her blog and public speaking. You'll see her work here at House Digest, Gay Cities, The Elephant Journal, and Operation Underground Railroad.
Education
Melissa attended St. Leo University, where she majored in Psychology but fell in love with writing. She derives her expertise from a personal love for travel, a lifetime of home and living, undertaking nine home renovations, and the fantasy that she's an amateur foodie and sommelier.
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 Melissa Nicholson
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Parmesan crisps are a tasty alternative to salty, crunchy snacks like potato chips, and they're easy to make. For the best results, use parchment. Here's why.
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Sometimes Irish whiskey requires help from another whiskey. Bourbon and Irish whiskey have an interesting connection when it comes to the aging process.
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Before whisking, the eggs need a little liquid. You can use milk or water, but there's a different liquid that yields beautiful, fluffy scrambled eggs.
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Making your own jam allows you to customize it to your particular tastes, but it can be time-consuming. Skip the water bath and freeze it instead! Here's how.
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Charring an oak barrel is one of the two most common methods legally allowed to flavor a bourbon. The other is toasting the barrel. So what's the difference?
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Pappy Van Winkle 23 isn't just bourbon. It's more than two decades of craft, passion, and history in a bottle. That's what makes it so special — and so rare.
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If you're baking a cake and it falls flat, old baking powder may be to blame. Learn how to test baking powder for freshness and how long it will stay fresh.
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To peel hard-boiled eggs in record time, steam them instead. Here's the science behind why steaming them works so much better than boiling for a clean peel.
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Every bourbon lover should visit Kentucky, and what better places to visit than some of the state's finest distilleries along its Bourbon Trail?
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Fried pickles have popped up on fast food menus across the country but have strong Southern roots. Here's the drive-in that started the fried pickle movement.
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Although cheese can be enjoyed in most forms, it can be taken to another level by using a cheese plane. Here's how this kitchen gadget changes its taste.
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To thaw ground meat faster, roll up your sleeves and use some force! Rather than leaving meat out, be smart and use this safe technique to thaw fast.
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There are many kinds of whiskey and ways to brew the spirit. So, what does it mean when a distiller says it 'finished' a whiskey? Here's everything to know.
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You can cook duck several ways, but for the ultimate in juiciness and flavor, try smoking it. Here are the types of wood you want to use for smoked duck.
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When the chicken has been opened with meal prep that isn't going to happen and you're left with defrosted, raw chicken, here's the best way to handle it.
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Even with the finest ingredients and the best oil, sautéing will be frustrating without a pan designed to handle this particular cooking method.
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There are two main ways of adding flavor to whipped cream, but the method you choose depends on the ingredient(s) you want to add to your whipped cream.
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Selecting a wine can be stressful if you're not a sommelier, but it gets even harder when a restaurant has a huge wine list. Find out how to choose wisely.
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With a plethora of fun and occasionally eyebrow-raising shot options out there, we ranked some truly over-the-top shots on the overall drinkability.
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From hearty corned beef hash to creamy milkshakes, diner food just hits the spot. To learn why it tastes so much better than at home, read on.
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Some people like their ravioli filled with ricotta and herbs while others prefer a meaty filling, but do you have to cook the meat before filling them?
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There are many ways to make mashed potatoes, but whatever method you choose, you've got to add one ingredient to make sure the leftovers store well.
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There are so many foods you can pickle; you could fill the pantry shelves for months. Here's what to consider before pickling different veggies in the same jar.
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Although somewhat difficult to make, most people agree that there's nothing quite like a soufflé. We find out if you can bake a soufflé in cast iron cookware.
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Any type of ham usually has a decent shelf life in the refrigerator because of all of the salt and additives, but does a bone make a difference?
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Ricotta and cottage have similar names and they look alike too, but how different are they really? Are they two sides of the same coin or worlds apart?
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We know breadcrumbs are required for a schnitzel, but what type should you use? There are panko and regular breadcrumbs, and another that may surprise you.