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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Before asking for a "vino rojo" at your favorite Spanish restaurant, take a step back and learn why you should really be requesting a "vino tinto."
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Because the burger crave is real, some chefs ask themselves, 'Will my burger overshadow my other dishes?,' and others wonder whether to feature one at all.
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Making fried pickles can leave a mess in the kitchen, but no matter how you fry it, the wonton wrapper holds all the secrets to a no-fuss stuffed fried pickle.
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While its snack foods and cereals will remain the same, Kellogg is announcing two new company names. Here's the significance behind the change in branding.
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As it turns out, chow-chow's roots can be traced much further than the South. Here's how the popular condiment originated.
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The chef weighs in on his go-to special occasion dish that is simple yet decadent and will have your date insisting that you are the best dish of all.
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Corn Nuts are indeed made out of corn, but not just any type can be used. In fact, this type of corn is used in many other types of products as well.
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Take it from the world-renowned chef: The rotisserie chicken is a game changer when it comes to quick meals to make at home for yourself or a group.
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Chef Massimo Bottura suggests adding this tangy ingredient to elevate your scrambled eggs, but he thinks you should do it in a very particular way.
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If you're craving a glass of tomato juice (whether for a Bloody Mary or just a tasty drink) there's no need to go to the store if you have tomato sauce on hand.
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The five mother sauces are ubiquitous in French cuisine. Consider suprême, which is the secondary sauce of velouté, a branch of its family tree.
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With all the creaminess of brie and a bit more of a punch, La Tur is the cheese you'll want for your next charcuterie board -- if you can get your hands on it.
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Alton Brown recognizes that the path to becoming a great cook has shifted and is paved by influence, which could explain the existence of social media trends.
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Chicken wings are a go-to protein for parties and get-togethers. Here is a very important safety step you shouldn't skip before cutting chicken wings.
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Ina Garten knows the horror of poorly cooked Brussels sprouts as well as anyone. She shared how to prepare them to be more vibrant and appealing.
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Retailers are banking on you finding the dewy, fresh produce most appealing. But here's why you should always avoid those misted greens altogether.
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Camellia, a bean company from New Orleans, is celebrating being in business for 100 years. Here's how it grew to become a beloved brand in its community.
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Virgilio Martínez's remote restaurant, Mil, takes connecting food and land to a new level — starting with the eight-course tasting menu inspired by altitude.
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Have you ever wondered about the difference between panades and empanadas? Well here's how Belizean panades differ from empanadas.
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Not unlike your own proverbial thick skin, sometimes it can be difficult to peel back the layers on a beet. It gets messy and slippery without an Instant Pot.
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What are the 3 parts of the chicken wing? This simple guide will help you learn everything there is to know about each part of the wing.
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Peanut soup has been a Southern staple for many years, going all the way back to George Washington Carver himself!
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When Dominique Crenn collaborated with designer Ethan Tobman for 2021's 'The Menu,' they became fast friends and quickly pondered an Atelier Crenn redesign.
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Among José Andrés' go-to pantry staples to reimagine are beans. But his favorites aren't Goya beans. In fact, his number one bean brand isn't from a can at all.
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As for what Derek Wolf recommends when it comes to cooking steaks, he's revealed a tip on how to maximize the crust on any grilled steak on Instagram.
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The Basque region is known for meat-based dishes, ciders, and cheesecake. The region’s culinary specialties have recently migrated to the American West.
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If you've had the rare opportunity to savor duck breast at one of Thomas Keller's Michelin-starred restaurants, you know its succulence firsthand.