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
-
Summer usually has the distinction of being the prime grilling season, but as Symon points out, there are some practical aspects to grilling in the fall.
-
Skinnytaste creator Gina Homolka shared the spritzing method she recommends to get the perfect crispy coating on air-fried foods without using excess oil.
-
What does the mind behind Skinnytaste always make sure to have in her pantry? Gina Homolka told Tasting Table about the ingredients that she never forgets.
-
Homemade caramel can be tricky to master, but Alex Guarnaschelli walked us through the process of making the perfect caramel at home, from prep to cleanup.
-
There's a trick to mixing meatballs that you haven't used yet. Alex Guarnaschelli told Tasting Table about the hack you can add to your arsenal.
-
What are some things that Michael Symon refuses to put in his shopping cart? He revealed to Tasting Table the items that he would never buy at a grocery store.
-
If you're looking to enjoy a nice drink without any of the added sugar, Gina Homolka has you covered. She told Tasting Table how to enjoy less guilty cocktails.
-
Alex Guarnaschelli told us about her daughter's great-grandmother's special recipe for latkes, which is included in her and her daughter's new cookbook.
-
Gina Homolka wants to keep things simple and nutritious for your dinner table. She told Tasting Table how this can happen with her newest cookbook
-
Making a dip is an easy solution when you need a quick, simple dish. Michael Symon shared his tricks for elevating canned beans in your next homemade dip.
-
Alex Guarnaschelli collaborated with her daughter, Ava Clark, for "Cook It Up: Bold Moves for Family Foods." Here's what she told us about their cookbook.
-
Michael Symon loves all the regional barbecue styles in the U.S. - and he told us some of his favorite spots to grab a bite of barbecue around the country.
-
Michael Symon weighed in on the gas vs. charcoal grill debate - and he gave us compelling reasons why home cooks should at least try his grill type of choice.
-
Michael Symon wants you to focus the whole meal, not just a collection of plates. He told Tasting Table how he gathered the recipes contained in his new book.
-
If done well, a simple grilled cheese can be as delicious as the fanciest of meals. Here are Geoffry Zakarian's tips for making the perfect grilled cheese.
-
While discussing his new book, Ronnie Woo explained which cooking technique he uses when making roast chicken to get perfectly crispy skin every time.
-
Chef and cookbook author Ronnie Woo explained why he prefers bone-in ribeye steak and gave Tasting Table some tips for getting it perfectly cooked.
-
When it comes to meatballs, Donatella Arpaia is one of the best people to turn to for advice on perfecting this dish, sharing her tips with Tasting Table.
-
Ronnie Woo discussed his new cookbook and his tips for making delicious dishes, from steak to eggs to chicken and beyond.
-
Donatella Arpaia has made a name for herself in the restaurant industry, so much so that she easily recognizes the red flags in a restaurant almost instantly.
-
Donatella Arpaia opened up about her newest restaurant, her award-winning meatballs, the state of the restaurant industry, and more in an exclusive interview.
-
Chef Geoffrey Zakarian explained the biggest mistakes people make when cooking steak and the easiest ways to remedy them.
-
Geoffrey Zakarian spoke with us at the South Beach Wine Festival. Read to see what unexpected items he uses to dress up a charcuterie board.
-
In an exclusive interview, Chef Geoffrey Zakarian gave us the secrets to making roasted potatoes with perfectly crisp edges every time.
-
Canned fish isn't just a cheaper seafood option. As Chef Geoffrey Zakarian explained, it's actually preferable to fresh fish for this delicious, hearty dish.
-
In an exclusive interview, Chef Geoffrey Zakarian told Tasting Table about his favorite recipes and shared tips and tricks to perfect his classic dishes.