Helena Nichols
Location
Pittsburgh, Pennsylvania
Expertise
Vegetarian Cooking, Baking, Spirits & Cocktails
- Helena wrote her thesis on veganism in punk rock culture.
- During 2020, Helena made over 300 different cocktails.
- Her whiskey chocolate caramel cake recipe won first place in a baking competition.
Experience
Helena has been a professional foodie for close to a decade. Following a lifelong love of desserts, she worked as a baker, where she honed her skills in making all things sweet. While completing her master's, she began writing about food and has never looked back. She has been published in multiple food and news outlets, including TABLE Magazine, Mashed, Tasting Table, and the Pittsburgh Post-Gazette. Helena continues to pursue her passions by trying new foods and interesting cocktails whenever she can.
Education
Helena holds a bachelor's degree in English Literature from Chatham University; and a master's degree in Food Studies from Chatham University. Her program at Chatham provided her with a variety of hands-on food experiences, including making chocolate and brewing beer, as well as a deep knowledge of food history and culture.
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 Helena Nichols
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With the ever-climbing price of food, vegan and sustainable food chef Priyanka Naik wants you to reconsider tossing out your onion peels.
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In an exclusive interview, Food Network chef Priyanka Naik told us the easiest ways to reduce food waste and why she feels so passionately about it.
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Priyanka Naik's strategy for incorporating more vegetables into your home cooking is simple - just buy a new vegetable every week and figure out how to cook it.
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Priyanka Naik described her favorite desserts, chirote and sheera, to us and shared why they're worth seeking out even though they're hard to find in the U.S.
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Finding vegan food in a new city can be a challenge. Luckily, famous vegan foodie Priyanka Naik has a few great suggestions for dining in New York City.
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Priyanka Naik is a vegan cook and author who specializes in Southeast Asian cuisine. Recently, Tasting Table caught up with her for an exclusive interview.
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EJ Lagasse explained why he greatly values sourcing local ingredients, both personally and in his role as Chef Patron at Emeril's New Orleans.
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While EJ Lagasse may spend most of his life in a commercial kitchen, he still has to eat at home, so we wanted to find out what Lagasse always has on hand.
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There's more to peanuts than peanut-butter and jelly sandwiches. In our exclusive chat with chef Marcus Samuelsson, he reveals some tasty peanutty pleasures.
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Marcus Samuelsson told us how he came up with his fan-favorite peanut butter waffles that have the ideal crunch and work perfectly with fried chicken.
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No, we haven't muddled the spelling of lettuce ... Celtuce is the mystery ingredient that chef EJ Largasse rates. Is it lettuce? Is it celery? Find out here.
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Chef EJ Lagasse shared which classic family recipe he loves on his holiday table - and it's one that diners can taste on the seasonal Emeril's New Orleans menu.
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EJ Lagasse told Tasting Table what patrons of the newly revamped Emeril's New Orleans can expect from the wine list and attached wine bar.
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Whether you're still learning how to cook deviled eggs or looking to give your version a boost, Marcus Samuelsson's advice will upgrade this classic side.
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Emeril's New Orleans has gotten a refresh, and Chef EJ Lagasse told us what diners can expect and why the project has meant so much to him.
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EJ Lagasse is putting his own spin on a legacy. He spoke to Tasting Table about taking over as the brains of the operation behind Emeril's in New Orleans.
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Marcus Samuelsson's latest restaurant project is almost here - he told us when we can expect an opening for Metropolis and the inspiration behind the menu.
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Chef Alex Guarnaschelli has still had her fair share of instant ramen, and she told us the additions she uses to elevate it into an easy, delicious meal.
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There are tons of kitchen gadgets out there, but according to chef Michael Symon, you only really need four basic items that can handle a variety of task.
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For some, cooking a steak well done is gauche, but Michael Symon doesn't believe this narrative. Instead, he feels people are thinking about steak wrong.
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While discussing his peanut pop-up event, Marcus Samuelsson told us which bourbon is his go-to - especially when it comes to his PB&J Old Fashioned recipe.
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Tired of dry, flavorless baked chicken? Skinnytaste creator Gina Homolka told us the prep methods she uses to ensure it comes out juicy and tender every time.
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While discussing his latest pop-up, Marcus Samuelsson told us the ingredients he keeps in his pantry for the holidays and how he uses them in a favorite dish.
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Salmon is a healthy meal but can be an acquired taste. Skinnytaste creator Gina Homolka told us the easy method she uses to introduce the fish to picky eaters.
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While discussing his all-peanut pop-up menu, Marcus Samuelsson told us what he's learned about the best ways to use peanuts in your cooking.
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Marcus Samuelsson's newest adventure will take you back in time. He spoke to Tasting Table about the inspirations for his latest pop-up, Metropolis.
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Working with white chocolate can be tricky, but Alex Guarnaschelli told us that buying the right kind is one way to make your baking experience easier.