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
-
Troublesome is the question of which type of flour to use for what purpose — a puzzle that goes far beyond the distinction of white versus whole wheat.
-
One Ecuadorian brewer is bringing a taste of the past into the modern world. Here's how Javier Carvajal recreated one of the first beers ever brewed.
-
Entomophagy, the practice of eating bugs, is liable to draw cocked eyebrows from many Americans. But around the world, some two billion people enjoy insects.
-
It's an American classic to this day, and yes, it truly is American because the pastrami we know has very little in common with the original European version.
-
Depending on who you ask, and when you ask them, some folks might tell you that capybara is a fish. Here's why.
-
When Seoul got the chance to host the Summer Olympics in 1988, it marked a tremendous shift in the nation's international image.
-
Ronald Mesnier was the pastry chef to numerous U.S. presidents over the course of 25 years. Here are some funny anecdotes about White House eating habits.
-
To slow meat consumption, plant-based brands are offering meat alternatives. But indigenous agriculture may be the answer to sustainable diets.
-
If you like heat in your meals, we have a chili oil for you. Akabanga from Rwanda is so spicy that it's sold in dropper bottles.
-
Here’s what to know about the critical, "invisible" water source right beneath your feet and the role it could play in ending global hunger.
-
As you can imagine, cooking and eating in outer space is quite the challenge. Here are some food struggles astronauts face.
-
In the days before baking powder, old English recipes called for hartshorn. Believe it or not, the ingredient involved antlers.
-
Potatoes are a staple in many parts of the world, but for centuries they were found on only one corner of the globe. Here's how they became a global staple.
-
If you think you have to knead your dough in order to get a perfect bread loaf, think again. All you need to give in exchange is a bit of extra patience.
-
The scales at your grocery store are most likely accurate. Fortunately, there's a regulatory body ensuring you're getting your money's worth.
-
One alcoholic drink served in a Canadian bar will surely test your mettle. But consider yourself warned: The garnish is not for the squeamish.
-
If you think the specialty beans at your local store are pricey, wait until you learn about the coffee that goes through a very unique process.
-
If you've ever tried one of New York's chopped cheese sandwiches, you might have wondered where the unique meal came from. It's origins are certainly notable.
-
Wild rice belongs to a separate, but related species called Zizania, so while true rice and wild rice are not directly related, you can view them as cousins.
-
With so many restaurants closing in the last few years, it's easy to overlook one problem: If you have to clear out your restaurant, where does everything go?
-
Wheat farming could change dramatically in the near future, with far-reaching effects on income inequality.
-
Breweries around the world have inserted themselves into the ongoing avocado craze by adding unique recipes to traditional flavors of beer.
-
For the most devoted among us, the brewing process is a sacred act. The French press is perhaps the simplest approach, but it remains one of the most beloved.
-
When the thermometers come out in the kitchen it's getting serious. But, there is great power in knowing the difference between candy and meat thermometers.
-
If you've ever had a Chicago-style hot dog, you've probably encountered a sport pepper. Discover the surprising origins of this tiny pickled pepper.
-
If you've ever brought home a rotisserie bird or made a whole roast chicken yourself, you've likely tossed the discarded bones, which is a shame.
-
A line cook's job may not be glamorous, but they're the lifeblood of every kitchen. Learn what line cooks do and why they're critical to a restaurant's success.