Melissa Corbin
Location
Nashville, Tennessee
Expertise
Southern Food And Beverage, Food History, Culinary Profiles
- Melissa is a Les Dames d'Escoffier with an international network of over 20,000 women of influence in the industries of food, beverage, hospitality, agriculture, and journalism.
- As a former Nashville Chamber of Commerce board member, she helped shape the world-renowned food and beverage scene that Nashville is today.
- A World Food Champion, she's had her fair share of performing under pressure.
Experience
Melissa launched her writing career over 10 years ago with what she knew best – her Southern upbringing, which undeniably included food and beverage. Since those days, she's traveled the world and enjoys exploring how foodways intersect cultures for publications such as Food & Wine Magazine, Wine Enthusiast, Craftbeer.com, and Eater. She actually began writing about travel after her first press trip to cover Wisconsin's cranberry harvest in 2013 for The Tennessean — a USA Today publication — and has enjoyed storytelling for destinations around the world in top publications such as Matador, Lonely Planet, and AAA Explorer.
Education
She received her Bachelor of Social Work from Belmont University where she learned many of the same skills she uses today as a journalist such as rapport building, interviewing the subjects of her story, and telling their stories in a unique and compelling way.
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 Melissa Corbin
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If you're looking to expand your collection, there's no better place to start than this year's James Beard Award-winning books.
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South Carolina is home to the second largest peach producer in the U.S. Here's how they contribute to the industry.
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Don't even think about throwing out that leftover can of chipotles in adobo sauce. Instead, use the leftovers to elevate your favorite hair of the dog.
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Many eaters dislike okra because it can become slimy when cooked, but use this easy method to roast okra for a drier, crispy texture.
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French fries are one of America's most beloved restaurant sides, but just how long should you wait to refry them while making them at home?
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Discover the secret to capturing the essence of bacon in liquid form. Learn how to expertly strain and store bacon fat for endless flavor possibilities.
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Fewer places close nowadays for Memorial Day, but is Starbucks one of them? Read on to see if you can get your favorite coffee on the holiday.
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If you've dipped your toes into bourbon, you know the rules and laws. These laws helped define how strong a bottle of bourbon is once it hits the shelves.
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If you're debating buying a corn silk gadget, don't be so quick to make the purchase. Here's why it's a waste of money and what you can use instead.
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There may be certain rules for making a Caesar salad, but not for Eric Ripert. Here's how the French chef makes it cheesy and surprisingly less cold.
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When it comes to the perfect peach pie Ina Garten adds a secret ingredient to bring out even more of the peach flavor in her peach pie recipe.
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What do you do when a restaurant critic comes in? Some chefs roll out the red carpet and give special treatment, while others argue against it.
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In true José Andrés fashion, the world-renowned chef goes a little extra with his dishes, using a special ingredient to bring out bold flavors in asparagus.
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During her time as Henley Park Hotel's restaurant's sous chef, Carla Hall was working a wedding tea reception and knocking it out of the park, until she wasn't.
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Renowned chef and television personality, Carla Hall has her personal favorites for a well-stocked kitchen and narrowed them down to five top pantry essentials.
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How can you help vegetables stay in place in the air fryer? Make sure to cut them the right size! The air fryer's method of cooking might be to blame.
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There are actually seven steps to properly tasting bourbon. The third step is something called "nosing the glass."
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Traditionally, a mallet is used for pounding chicken flatter than a pancake. But if you don't have one, you can make do with a tortilla press.
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Starbucks can be found all over the world, offering Frappuccinos and Macchiatos to grateful coffee-lovers - but not in the Balkan country, Croatia.
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Rice cakes are a popular healthy snack, especially for people on gluten-free diets - but how are the processed disks actually made?
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The secret to a tender, flavorful hush puppy that offers that nice crunch isn't the ingredients themselves; it's the ratio in which you use them.
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A tea setup can look different depending on the person. The basics include a tea kettle, a cup, and a spoon, but you should add a spoon rest to your setup.
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Bolani is a popular Afghan street food; here's everything you need to know about the handheld flatbread, including how it's traditionally served.
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When your liquor cabinet is less than fully stocked, see how you can whip up a workable substitute for Kahlúa with just three basic ingredients.
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Here's the scoop on the 2023 James Beard Award nominees for Emerging Chef, Best New Restaurant, Outstanding Chef, and Outstanding Restaurant.
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This chicken and vegetable-packed soup is just the comfort food you need. And with a few simple ingredients, you don't have to travel to Bogotá to enjoy it.
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If the recipe calls for braising, you need an airtight seal and a large shallow area for cooking. There are other ways to achieve that.