John Tolley - Tasting Table

Location

Saugatuck, MI

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 Editorial Policies

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

Cook

Cook By John Tolley

The Sweet Secret That Makes Fried Chicken Even Crispier

Sweet elements are not just for the sauce; they can be incorporated into the fried chicken itself for some surprising results in both taste and texture.
By John Tolley Read More
Cook

Cook By John Tolley

The Type Of Ribs You Need For Better Browned Meat

When it comes to succulent and tasty ribs, the browning of the meat is key. An expert suggests using this cut of rib to achieve the perfect browning.
By John Tolley Read More
Restaurants

Restaurants By John Tolley

Upgrade Dunkin's Glazed Donut With One Extra Menu Item

Order this and a glazed donut, bisect the pastry, and insert the bacon for a DIY breakfast sandwich that is sweet and savory.
By John Tolley Read More
Grocery

Grocery By John Tolley

The Costco Pizza Topping You Can Find On The Food Court Menu

Denizens of the Costco food court have been hacking some of the fan favorites on the menu to create new and unusual items, including a creative pizza topping.
By John Tolley Read More
Cook

Cook By John Tolley

Pickles Give Your Hash Browns A Tangy Twist

There is another ingredient, one Waffle House doesn't offer, that can really kick hash browns up a notch: dill pickles.
By John Tolley Read More
Cook

Cook By John Tolley

The Filling Ratio To Remember When Making Sushi Rolls

We caught up with celebrity chef Masaharu Morimoto to get his take on the correct way to balance the quantity of ingredients inside a maki roll.
By John Tolley Read More
Cook

Cook By John Tolley

Pizza Dough Makes For A Delicious Sandwich Bread Alternative

Looking to switch up your regular sandwiches? Look no further. Use pizza dough as your sandwich bread base and prepare to be amazed at this clever hack.
By John Tolley Read More
Cook

Cook By John Tolley

The Flavor Difference Between American And Japanese Tartar Sauce

Americans are used to seeing tartar sauce paired with fried fish. On the other hand, Japanese tartar sauce's composition provides different uses.
By John Tolley Read More
Cook

Cook By John Tolley

The Store-Bought Hot Sauce That Brings A Kick To Homemade Remoulade

Louisiana-style remoulade includes a touch of hot sauce, and while it's customizable, one brand in particular can kick it up to the next level.
By John Tolley Read More
Grocery

Grocery By John Tolley

Whatever Happened To Costco's Carne Asada Bake?

The Costco chicken bake is a fan favorite, but what about their carne asada bake? We examine what happened to this discontinued item.
By John Tolley Read More
Cook

Cook By John Tolley

The Best Method To Extract Beef Tallow From Meat

Beef tallow is a cooking fat that doesn't get much love compared to others. And it also can be easy to extract, as explained by celebrity chef David Burke.
By John Tolley Read More
Cook

Cook By John Tolley

Ham Salad Is The Biscuit Spread You Need For A Nostalgic, Salty Snack

When you slather it on a fresh, hot biscuit, you have a hearty Southern classic that works just as well at high tea as it does on a breakfast table.
By John Tolley Read More
Cook

Cook By John Tolley

Yellowtail Vs Yellowfin Tuna: Is There A Difference?

What's the difference between yellowtail tuna and yellowfin tuna? It's a trick question, as there's no such thing as yellowtail tuna, but you'll see it anyway.
By John Tolley Read More
Entertain

Entertain By John Tolley

We Asked An Expert: Here's Exactly How Much Food You Need For Your Wedding Menu

This is a party, of course, and people will need to eat and drink, but what exactly and how much of it needs to be on hand?
By John Tolley Read More
Cook

Cook By John Tolley

Crust Your Steak In Parmesan For A Cheesy Finish

Steak is perfectly fine on its own or with just a bit of salt and pepper, but you can go the extra mile and give it a flavorful parmesan crust.
By John Tolley Read More
News

News By John Tolley

Crumbl Is Testing A New Frosted Cornbread Treat

Crumbl might still be best known for its wide array of cookie offerings but it has been consistently expanding into other dessert categories.
By John Tolley Read More
Cook

Cook By John Tolley

How Long Should You Let Ice Cream Cake Set Before Decorating?

Patience is of the essence. You shouldn't decorate the cake until it is "completely hardened" in the freezer, a process that takes several hours.
By John Tolley Read More
Cook

Cook By John Tolley

Give Your Grits A New Twist By Adding Sweet Potato Puree

Adding in new and unusual ingredients can give untold dimensions to grits, and one of our favorites is another Southern staple: sweet potatoes.
By John Tolley Read More
Cook

Cook By John Tolley

Salad Cream Vs Mayo: What's The Difference?

Even if you already know the difference between mayo and Miracle Whip, you still might be left confused when it comes to mayo vs. salad cream.
By John Tolley Read More
Cook

Cook By John Tolley

Cucumber Salsa Is The Refreshing Topping Your Tacos Need

Tired of your go-to salsa recipe? Kick it up a notch with the addition of cucumbers. When paired with any taco, it makes for the perfect bite.
By John Tolley Read More
News

News By John Tolley

Crumbl Is Testing 3 New Items That Still Aren't Cookies, And One Gets Us Excited For Fall

Though best known for cookies, Crumble has been rapidly expanding into other dessert categories. Three new options are hitting the menu in time for fall.
By John Tolley Read More
Cook

Cook By John Tolley

The Chef-Approved Way To Cook With Lamb Breasts

If you never know what to do with a cut of lamb breast, you're in luck. Expert chef Ryan Ratino shared some great suggestions for how to cook them with us.
By John Tolley Read More
Cook

Cook By John Tolley

Andrew Zimmern's Bisque Pasta Is The Easiest Way To Use Leftovers

The only drawback to making a huge pot of bisque is the massive amount of leftovers. Andrew Zimmern has a hack to use up that bisque in a new way.
By John Tolley Read More
Cook

Cook By John Tolley

Gordon Ramsay's Secret Ingredient For Juicier Steak

After flipping the steak a few times to ensure even cooking, Gordon Ramsay adds to the pan garlic, herbs, and his secret ingredient.
By John Tolley Read More
Cook

Cook By John Tolley

Don't Make This Mistake When Reheating Cooked Rice

Reheating cooked rice can lead to frustration and dry, overdone grains, especially if a common appliance is involved. Here's how to avoid that mistake.
By John Tolley Read More
Grocery

Grocery By John Tolley

The Festive Way Costco Locations Celebrate Store Anniversaries

Costco stores have a sweet and decidedly large way to celebrate store anniversaries, all thanks to the store’s in-house bakers and their cake-making skills.
By John Tolley Read More
Drink

Drink By John Tolley

The Reason Coffee In India Tastes So Delicious

Coffee might not be the first thing that comes to mind when you think about the cuisine of India, but it's in a league of its own due to its harvesting methods.
By John Tolley Read More

Back