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 on the rise since its inception but there have been a few flobs along the way. This forgotten drink, though, inspired the famous Frappacinno.
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It's hard to describe the strange flavor transformation that happens when you reheat leftovers, but there's actually a scientific phenomenon at play here.
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While all moles are labor intensive, perhaps none take quite as much time as Oaxacan mole negro.
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When choosing your pasta there are more things to consider than just interesting shapes. Here's why you should look at the type of durum wheat flour used.
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There are unique vending machines, which dispense items like crabs and gold, dotted across the globe. For a time, you could find mashed potato vending machines
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Termitomyces titanicus is native to West Africa and Zambia, where foraged mushrooms are instrumental to local cuisine.
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You're probably accustomed to cooking with olive oil or canola oil, but give grapeseed oil a try for a light, heathy cooking alternative.
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Wagyu beef is the pinnacle of luxury foods. Here's how this San Francisco restaurant found a creative way to prepare wagyu while reducing food waste.
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Christening a ship's maiden voyage is steeped history dating back to the ancient Babylonians. Here's why we now smash a bottle of Champagne into a ship's hull.
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The global climate crisis is expected to decimate the food supply, threatening such beloved staples as corn, potatoes, and yes, even chocolate.
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Based on ingredients, the club sandwich is as basic as it gets. And yet something about this sandwich feels special. Is it the exclusiveness of the word "club?"
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Apps are a popular choice for those looking to track their food -- but there are some drawbacks. Here's why you shouldn't rely on apps for nutritional advice.
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There are many businesses in the United States that claim historic origins. Here is one of the oldest bars in the country and its alleged piratical origins.
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The plant-based food industry has seen exponential growth in the last few years. Now there are some big mergers happening including one between brothers.
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While Japan might be the country most people associate with eel, London's jellied eels can't be forgotten.
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Empanadas have become a staple of many different cultures, but you may be surprised to learn where their origins lie and how they evolved in different regions.
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Have you ever wondered about the true difference in the sizes of your eggs? Here's what qualifies as a large egg.
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While potatoes are an important part of many people's diets, you may not know about chuño and its importance to South American food culture.
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From Popeyes to Raising Cane's, the South is the home to plenty of great fried chicken chains. But one in particular never got to live out its heyday.
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We think of the tandoor oven exclusively in Indian cuisine, but its origins date back to the age of the pyramids. Here's more on the ancient cooking tool.
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The extensive formalities of royal dining can seem like a bit of a chore. The Queen might have agreed, since she preferred an informal dining alternative.
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Olive oil is now a kitchen staple with most cooks preferring it to other cooking oils. However, it may not technically be an oil at all, and here's why.
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Few have dared to try this dish, but one courageous food blogger polished off a bowl and described it as "the worst feeling you'll ever have in your life."
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Credited with introducing the U.S. to mac and cheese James Hemings was the first American chef to train in France; He was also enslaved by Thomas Jefferson.
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One reason that blue sausage fruits are not better known is that they rarely appear outside of their native lands.
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Now recognized as the fifth type of taste, umami has become extremely popular in modern times. Learn about the origins of the word in scientific research.
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While you're probably familiar with the Tequila Sunrise as a drink, you might not be aware of its fabled history. Discover the drink's roots in rock n' roll.