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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NYC's Rowdy Rooster has established itself as a popular fried chicken joint, but its fried mashed potato sandwich gives the poultry a run for its money.
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Making risotto? Buying the wrong kind of rice could be disastrous for your dish.
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Lionfish are a highly invasive species on the American Atlantic Coast. They're also delicious. Use these tips and you can eat with sustainability in mind.
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Green beans and string beans might at first appear to be the same thing, but there's actually a minor difference. Here's how to distinguish one from the other.
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Longtime Nashville institution, Arnold's restaurant is closing its doors after forty years. Rose and Kahlil Arnold spoke with Tasting Table to offer details.
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Known as "The Hill," St. Louis's Little Italy harbors some amazing Italian eateries. But one sandwich stands out from the rest -- the hot salami from Gioia's.
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Steak is one of the most popular proteins. Whether you brine it, dry rub it, or marinate it, here is why you should be grilling it directly on the charcoal.
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The idea that inspired the invention of the air fryer was a surprising conundrum. Here's how this kitchen gadget turned a soggy situation into a crispy one.
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To understand why you should never boil stock, look no further than a law of physics you may or may not remember from high school science class.
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AirPods connect easily with your iPad and iPhone, but your macOS computer might take a little more effort to pair. We have the steps you need to take.
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Although revenue is increasing for many food companies, here's why a significant number of them are planning to continue raising prices for consumers.
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Cafézinho is the diminutive serving of coffee consumed throughout the day by Brazilians. It's enjoyed with meals, and even given by some unlikely hosts.
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Walk into your favorite bottle shop, and you're likely to find bourbon bottles marked as single barrel, small batch, or blended, but what does it all mean?
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2021 was the year of the Impossible Cheeseburger, per Grubhub's rankings. This year, one food item rose from 8th in the rankings to take the number one spot.
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Simmered with pork fat, leather britches are a delicious way to dry out green beans and save them for later.
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Peruvians have serious game when it comes to desserts, many of which feature manjar blanco. It's even the very foundation upon which a sweet was built.
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Oysters are a delicacy that contains the flavor of the place they're from. One oyster shucking pro designed a special knife to make shucking a bit easier.
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Plenty of cocktails use coffee or coffee liquor, but have you heard of the aquavit-spiked Danish coffee with a unique preparation method? Here's all about it.
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A mixture of ground pork and fat from the pig's jowls, it's easy to see why Mortadella is treasured in Italy. In fact, it can only be made in certain places.
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If a roaring campfire and a pint of beer had a baby, you could call that child Rauchbier. It hails from Germany and is a bit of an acquired taste.
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The flavorful and complex broth left from cooking up a "mess of greens," otherwise known as potlikker -- or pot liquor -- is actually quite simple.
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The hatch chile is unique to New Mexico and undoubtedly complex and delicious, but one question remains: "Which is better – the green or red ones?"
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Cassina, now known as yaupon tea, is North America's only native source of caffeine and contains about one-third of the amount as a cup of coffee.
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Variables in pickle-making include brine strength, temperature, and cucumber size, so there are several potential reasons why your canned pickles are bitter.
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Sorghum is a versatile grain that can be used in savory and sweet applications. It can be traced back to 8000 B.C., but what country produces the most now?
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Rotisserie chickens make so many different meals easier and faster, but do you know how to select the best chicken and how to get the most out of it?