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
-
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.
-
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.
-
With a little understanding of the processes of wet and dry brining and desired outcomes, one can move forward their salt selection with confidence.
-
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.
-
Costco's Kirkland-brand London Dry gin is enjoyed by customers for its taste and price, but with these positives comes a mystery as to who produces it.
-
Bobby Flay's signatures dishes often include liberal use of spices and atypical ingredients, such as a ribeye kissed with the unique flavor of Korean gochujang.
-
General red or white wine cannot be used interchangeably with sherry when cooking. To find out why, we must first understand exactly what each is.
-
The taste that you associate with cinnamon might not actually be true cinnamon. Robert Irvine clued us in on the important of using the genuine article.
-
In the K-Cup arena, Starbucks clocked in far below most other prominent coffee chains, and its Pike Place Roast blend isn't worth purchasing.
-
Shrimp make for a delightful appetizer, and the bracing tang of a classic cocktail sauce really improves the flavor. Here's how to whip one up in no time!
-
Are riblets and rib tips the same thing? They're both delicious when smoked and slathered in BBQ sauce, but there are some differences between the two.
-
Sauces and dips have a whole lot in common, but are the labels fully interchangeable? Not quite. Here are the subtle differences between them.
-
Breakage of the metallic branded mugs is leading to blisters, severe burns, and cuts. Here's what to do if you are in possession of the mugs being recalled.
-
Breakfast is about to get a whole lot sweeter with this super simple, yet oh-my-goodness-delicious substitution, so grab the syrup and let's go!
-
The celebrity chef reaches towards the back of his spice rack for a less commonly used ingredient that adds an unexpected element to steak seasoning.
-
In an exclusive interview, Tasting Table spoke to Bobby Flay about Brassiere B and how he's intermingling Southwestern ingredients into Gallic gastronomy.
-
The celebrity chef is well-known for his technique-driven yet simple dishes, and his recipe for sweet and spicy chicken feet is no different.
-
Samosas and gujiya are both popular treats eaten in celebration of the Holi holiday. Both are types of fried pastry, but the fillings differ significantly.
-
To fully enjoy a wine, it helps to understand its nuances, which isn't always easy for beginning tasters. Potato chips can go a long way towards understanding.
-
Influencers on social media have been speculating as to how Outback Steakhouse's steaks are so flavorful, so we went to the source to learn the real answer.
-
There is a lot more complexity to the world of chocolate than simply milk, dark, and white varieties. Couverture and compound chocolate are both a step up.
-
The luxury of Nespresso's capsules comes at a hefty price, leading some U.S. customers to wonder if Nespresso offers a rewards or loyalty program.
-
Bobby Flay opened his foray into French cuisine, Brasserie B in Las Vegas, as an ode to the food of Paris. And Julia Child's influence can be seen on the menu.
-
If you can imagine paying nearly $35,000 for a mere six bottles of wine, then Costco has a deal waiting just for you, but there's only one place to get them.
-
Late Italian American crooner Tony Bennett was known for his singing and humble disposition. He also loved pasta - and a dish served in Queens was his favorite.
-
Fried sauerkraut is delicious in it's own right, but if you cook it with delicious bacon fat things really take off.
-
There's more than one way to get a crispy, crunchy topping for your favorite salad, and this one comes with the added bonus of filling you up.