Elias Nash
School
University Of Southern California, University Of California Los Angeles
Expertise
Culinary History, Food Science, Bread Making
- Elias has ghostwritten two books on cooking and nutrition.
- His culinary knowledge can be traced to his first-ever job as an employee of Sur La Table.
- An avid home cook, he specializes in all things dough related.
Experience
Elias's lifelong obsession with food stretches all the way back to the day he spoke his first word, "bread." Once he achieved full literacy, he discovered his second passion in writing. Combining the two was a natural move, and he joined the Static Media network in 2022. He previously worked as a freelance ghostwriter and editor. Elias's writing focuses primarily on history and science, using extensive research to uncover the secrets behind the foods you love, the foods you hate, and the foods you haven't tried yet.
Education
Elias has a BFA in writing for screen and television from the University of Southern California, and is earning a certificate in journalism from the University of California, Los Angeles.
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 Elias Nash
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Starbucks has been accused many times of taking penal steps that violate the law, the latest of which comes from a store in Buffalo, NY. Here's what happened.
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Did you know Tofurky roasts originally came with eight "drumsticks" — suggesting eight legs? We explore the true origins of this alternative Thanksgiving meat.
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In-N-Out is revered throughout the West Coast for its burgers, fries, and "secret menu" items. See if the monkey-style burger is the stuff of legend or myth.
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If you're looking for a bread to make French toast, you'll probably choose either brioche or challah. Learn the difference between these two delicious breads.
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Making kombucha is a remarkable process. But it's finicky, and you have to use the right ingredients. Here's why herbal tea just won't do.
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There are 40 apple diversity collections located across the globe, the largest of which in America is managed by the United States Department of Agriculture.
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Viennettas were all the rage until vanishing at the turn of the century. Twenty years later, they're back. Here's what you should know about the fancy treat.
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The most recent union action has come out of Syracuse, New York, and it has major implications for the state's restaurants, schools, hospitals, and more.
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It looked like one of the world's largest countries wouldn't make it to the 1932 Olympics. That is until the coffee industry stepped in.
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Few foods are allowed to contain whole insects, except in microscopic cases like maggots and mites, which are in some canned produce like mushrooms.
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Despite its ubiquity in our lives, there's a lot we still don't know about corn, particularly regarding its biology and history.
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Ka'ak is a savory Arabic bread that may have influenced the modern American bagel. Here's what you should know about this delicious street food.
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Diwali is a time of celebration and enjoying sugary treats like gulab jamun. Often, they are as eye-catching as they are delicious, thanks to a silver topping.
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The White House kitchen has top-tier chefs that have produced meals for countless world leaders. So why did it once prepare a recipe that included bird seed?
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L.A.'s street food scene has historically been at odds with its laws, though that might be about to change thanks to a new bill signed by Governor Gavin Newsom.
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From Cleveland's love of pickled herring to H.W. Bush's ban on broccoli, presidential diets are fascinating. Here is why Nixon banned soup from state dinners.
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Bison meat has gained popularity as an occasional alternative to beef, but did you know some researchers tried their luck with a mummified one? Here's more.
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Chances are, the food pyramid you picture is the one adopted by the USDA in 1992, but the food pyramid has evolved over the years, and continues to do so.
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One flavor scale that has made a big stir recently and seems capable of achieving the same notoriety as Scoville units, if not more, is the IBU scale.
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Ham is something most of us have never and will never make from scratch. Still, it's important to understand what the different types of ham entail.
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Many of us outside of Mexico have missed one of its finest offerings: A delicious iteration of a fried chicken sandwich known as Cemita Milanesa de Pollo.
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The availability of Wagyu beef has grown, but don't be fooled. Much of what is called Wagyu or Kobe beef in restaurants and grocery stores is anything but.
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Sugar can have a fatal effect on health, but people are turning to healthier alternatives. Here's the reason why stevia could become the top sugar substitute.
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Wheat is the cornerstone of the American diet, but is America still the world's bread basket? Here's the country that produces the most wheat globally.
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You've heard of carne asada, al pastor, and chorizo, but there's a street taco that hasn't made its name in the U.S. Here's what you should know about suadero.
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If you want to see the British pub scene, there's one exclusive spot tucked away inside the Tower of London... And it's highly unlikely you'll get in.
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White meat or dark meat? The debate is bound to arise whenever someone has to divvy up a bird for dinner, but it doesn't often happen with wings on the table.