Jessica L. Pavia
School
Skidmore College, Sarah Lawrence College
Expertise
Food Trends, Lifestyle, Personal Narrative
- Jessica Pavia has a Master's degree in writing, with a focus on creative nonfiction. Based in Rochester, NY, she has spent the past two years attempting to perfect her craft by studying with some of the best nonfiction writers and memoirists out there right now, including the iconic T Kira Madden and Jo Ann Beard.
- Perhaps most importantly, Jessica comes from a family that has always communed over daily meals. She grew up in an Italian-Jewish family so food was always there: the center of holidays, the consistent salve for various wounds, the bearer of traditions.
Experience
Her work has appeared in The Columbia Review, Roxane Gay's The Audacity, Breadcrumbs Mag, The Sheepshead Review, and Barzakh Magazine. She writes about the mundane in hopes of revitalizing its importance in our daily growth and understanding of self. Her work focuses on details, and has been described as representative of an old school mentality of observation.
Education
Jessica attended Skidmore College for English; while a student, she was the editor-in-chief of Skidmore News for two years, where she focused on featuring the brilliant talent fostered on Skidmore's campus and increased overall readership. After graduating, Jessica then attended Sarah Lawrence College where she received her Master's degree in writing.
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 Jessica L. Pavia
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In the midst of a kitchen update? Looking for your first set of utensils? These silverware brands and the best and worst cutlery to have in your drawers.
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Preparing for a big move? These are our best tips for getting your kitchen packing-ready.
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There are few dishes as cherished as mashed potatoes. With so many ways to make them, here is a guide to figuring out which method of mashing is best for you.
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Sometimes a good piece of toast hits the spot, and the toaster appliance plays a vital role. From Breville to Rae Dunn, here are the best toaster brands.
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If you want a steak rub that's store-bought and simple, then we've got the ranked list for you. From coffee-flavored to traditional, there are lots of options.
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Lemons are an incredibly versatile fruit and can be used in desserts, salads, and more. And, there are so many types of lemons out there that you can use.
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There's nothing wrong with being a peanut butter fanatic, but expanding into the other types of nut butters can be a good thing. Here are the different kinds.
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There is a multitude of characteristics that make each honey variety different. Learn more about the tastes and benefits of each one in this article.
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For quicker, crispier food, a convection oven is the way go. Whether you own a countertop or full-size model, these are the best things you can do with them.
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Sous vide has a fancy name, but it's really just cooking a food encased in plastic by submerging it in water. It sounds simple, but lots of things can go wrong.