John Tolley
School
University Of Memphis, DePaul University
Expertise
International Sandwiches, Southern Regional Cuisine, History Of Hot Dogs
- Having served and bartended in a slew of Chicago eateries, from gastropubs to trattorias, John can confidently tell you why a cask-conditioned, malty English lager would pair perfectly with wild boar ragu.
- John's food writing doesn't just cover the factual and historical, but can delve into the humorous and has been featured in McSweeney's Internet Tendency.
- Never one to back down from a challenge, John once found himself in a Ghost Pepper chicken wing eating contest with revered Chicago chef Dominique Tougne.
Experience
John Tolley has been a writer for the better part of two decades, contributing writing to sites as varied as McSweeney's Internet Tendency and the Big Ten Network. While he is happy to track down most any story, those that involve culinary history, the hospitality industry, and spirits particularly pique his interest. John is currently working on a book of Western Michigan cultural food exploration that chronicles curious regional oddities like the Wet Burrito and the Olive Burger. Prior to writing for Tasting Table, he ran the literary webzine "Girls with Insurance," where his popular series "Lunches" chronicled one man's quest to find the beauty in the mundane meals he ate while working in Chicago's Loop.
Education
A communications and creative writing major at DePaul University, John Tolley used the city as his classroom, exploring hidden nooks and crannies that spoke to its unique history, specifically as it relates to food and drink. He turned that into a series of columns for "The DePaulia" newspaper that shed light on the backstory of many famed near-campus eateries and how they came to be.
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 John Tolley
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Across the many Subreddits dedicated to subjects like Costco and its steak vast steak selection, customers have been posting astonishing deals.
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Store-bought sauces can be a gamble sometimes, and that goes double for meat-based sauces like Bolognese. Luckily, there's one brand that nailed it.
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Vegetarian wings can be just as satisfying as their poultry-based counterparts, but you need to pay attention to your sauce levels to make sure they're crispy.
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The avian flu doesn't just spread between birds. It can impact cattle and has done so in multiple states. This has caused concerns about raw milk.
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On April 16, Starbucks is joining in on the "swicy" trend by releasing three new sweet and spicy Lemonade Refreshers alongside a new Spicy Cream Cold Foam.
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Smash burgers are all the rage these days, but should you be preparing the meat any differently than a normal burger before smashing it onto the griddle?
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In a collab that's destined to get people excited, Frito-Lay and Mountain Dew have come together to create a new flavor of Doritos chips inspired by Baja Blast.
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Jessie Dolores, Manager at Coffee + Cocktails at Gansevoort Meatpacking NYC, explains the best approach to adding cold brew to mixed drinks.
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Unsweetened, plain, and liquid coffee creamers can be used to thicken soups that already have a creamy consistency when dairy isn't available.
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Grilling lobster may sound a little scary to amateur cooks, but we spoke with a chef to learn the secret to perfectly grilled lobster tails.
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A perfectly baked skillet cookie is a masterpiece to both the eyes and the taste buds. But it can all go awry if you forget to properly preheat your skillet.
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The good news is that you can freeze eggs you can't eat. But it isn't as straightforward as transferring a dozen or so from the fridge to the freezer.
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Having a glass of wine is a tale as old as time - literally. Even in BCE, Greeks partook in the tradition - but Alexander the Great put his own spin on it.
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Bobby Flay is dialing up the heat and intensity of some otherwise staid favorites, and that extends to his black bass, which comes with sauce jaune.
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The hardest part of making stellar fish tacos at home is having access to fresh fish at the right time. With canned smoked herring, this is no longer a concern.
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The blank canvas that is tofu needs the right seasonings to bring it to life. Here are the blends that can help approximate the flavors of crab.
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Too often we fall back on a mindset that demands salads be built around lettuce. It's time we open up our minds and discover Israeli and Shirazi salads.
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No one wants their best whiskey to go to waste, so it's always a smart move to look to the experts when learning how to best pair certain foods and beverages.
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Crawfish requires a skilled hand in the kitchen for both prepping and cooking; this means understanding the proper way to thaw out the frozen tails.
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Butchers are there to help with all of your meat related needs. If you're putting together a batch of meatballs, they can give a variety of scraps.
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Coffee company Nespresso, known around the world for its loyalty programs, is making a change to its U.S. EasyOrder benefits that goes into effect on April 16.
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Cast-iron pans are sturdy kitchen workhorses, but they are most commonly used on gas ranges or over open flames. How does an electric stove change things?
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If you're tired of settling for hot coffee chilled over ice and inevitably watered down to a weak state, this product will solve your problem in minutes.
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There is a multitude of options at the grocery store when it comes to canned coconut milk, but the best brand of them all is far from being the most common.
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It's hard to imagine life before cupcakes. But, believe it or not, the tiny dessert is a relatively recent phenomenon - though it's history goes back farther.
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With a little understanding of the processes of wet and dry brining and desired outcomes, one can move forward their salt selection with confidence.
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For those who find spice nice, a jalapeño is one of the more moderate peppers out there, even if every once in a while a scorcher sneaks into the mix.