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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Tired of your go-to salsa recipe? Kick it up a notch with the addition of cucumbers. When paired with any taco, it makes for the perfect bite.
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Though best known for cookies, Crumble has been rapidly expanding into other dessert categories. Three new options are hitting the menu in time for fall.
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If you never know what to do with a cut of lamb breast, you're in luck. Expert chef Ryan Ratino shared some great suggestions for how to cook them with us.
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The only drawback to making a huge pot of bisque is the massive amount of leftovers. Andrew Zimmern has a hack to use up that bisque in a new way.
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After flipping the steak a few times to ensure even cooking, Gordon Ramsay adds to the pan garlic, herbs, and his secret ingredient.
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Reheating cooked rice can lead to frustration and dry, overdone grains, especially if a common appliance is involved. Here's how to avoid that mistake.
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Costco stores have a sweet and decidedly large way to celebrate store anniversaries, all thanks to the store’s in-house bakers and their cake-making skills.
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Coffee might not be the first thing that comes to mind when you think about the cuisine of India, but it's in a league of its own due to its harvesting methods.
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When summer tomatoes are ripe and delicious, consider turning them into a salad with a healthy dose of inspiration from a Bloody Mary.
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For the best beer pairing advice for sweet Korean pancakes, hotteok, we asked expert Judy Joo, chef & owner of Seoul Bird.
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Dunkin' Donuts offers a number of flavored coffees, but it doesn't make its own flavor syrups. So, who is behind the tasty additions?
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During WW2, rations limited cooks to what they were able to whip up. But creative ones were able to come up with ingredient substitutes.
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If you enjoy a venti Starbucks beverage and you own a Stanley Quencher, you need this hack in your life. However, you'll need a specific Stanley for it to work.
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Fans of "The Bear" have likely already watched Season 3, but perhaps may have missed how the show highlights the importance of restaurant jobs to our economy.
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Season 3 of FX's hit show "The Bear" is officially here - and the first episode showcases how vital plating and presentation are to a fine dining experience.
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Starbucks' bakery menu at its German locations put the US to shame. Learn about all the decadent European treats offered.
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Several ice cream brands under the Totally Cool, Inc. umbrella are being recalled by the FDA due to potential Listeria monocytogenes contamination.
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We often hear about Starbucks and its employees being at odds at one another - but one has to wonder: does the chain let its workers in on the grub and java?
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Expert butcher Pat LaFreida gives us shopping tips when picking out ham of lamb at the grocery store. From color to age, see what things are worth considering.
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Costco was recently rumored to offer a pizza version of its popular chicken bake. But does this concept actually exist, as a TikTok rumor suggested?
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Costco's Kirkland Signature Tail-On Shrimp are a popular staple amongst patrons, but what brand is behind this go-to frozen option?
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As with a great many of the brands behind your favorite Costco products, the provenance of the Kirkland Signature coffee is shrouded in mystery. Well, kind of.
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Nespresso capsules might be a step up from the average K-cup, but are they naturally flavored or packed with preservatives and artificial ingredients?
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Sammy Davis Jr.'s favorite meal wasn't a gourmet affair, though his money and fame could have afforded him that. His comfort food was inspired by his childhood.
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Bourbon is surging in popularity at the moment, having increased in production by nearly 500% from 1999 to 2021.
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Costco usually remains tight-lipped about the suppliers behind its Kirkland Signature products. Its raw honey was an exception, but there's still some mystery.
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Trader Joe's has a lot of in-house items, but they're no stranger to repacking other solid products. See which well-known pistachio co. gets this treatment.