Melissa Nicholson
School
Saint Leo University
Expertise
Travel, Home And Living, Food And Wine
- Melissa is a freelance writer with niches in travel, home and living, and food and wine. She also spent time with a digital marketing company as an SEO content writer, where she published over 1,000 articles as a ghostwriter.
- She enjoys encouraging mothers with articles on her blog, Aprons, Heels, and Yoga Pants.
- One of her greatest privileges as a writer was volunteering her time to write "freedom" stories for O.U.R (Operation Underground Railroad), an organization that rescues trafficked children.
Experience
Melissa's greatest accomplishment is raising six fabulous children, most of who are now grown and flown. She currently resides in the cutest little town in Illinois but dreams of warmer climates daily. As a child, she would write notebooks full of stories, and later in college, an English professor let her know that writing was her path. Two decades later, she finally listened. She has written on just about any topic you can think of and now enjoys focusing on her niches, which allows her creativity to flow. Melissa is also passionate about encouraging women (especially mothers) through writing on her blog and public speaking. You'll see her work here at House Digest, Gay Cities, The Elephant Journal, and Operation Underground Railroad.
Education
Melissa attended St. Leo University, where she majored in Psychology but fell in love with writing. She derives her expertise from a personal love for travel, a lifetime of home and living, undertaking nine home renovations, and the fantasy that she's an amateur foodie and sommelier.
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 Nicholson
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All of North Carolina is known for its barbecue, but what makes Lexington-Style barbecue unique is the coleslaw that often comes either on it or alongside it.
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Bourbon is as old as America, and now it's everywhere again. Our revived love for the spirit has also helped revive old labels that were once forgotten.
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Proper No. Twelve Irish whiskey torpedoed from new label to millions of dollars in revenue in just three years. Here's what you should know about the brand.
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Beer can chicken is a whole chicken that cooks with a partially filled can of beer in its backside. But is it an effective of cooking the bird?
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Give a restaurant supply store a try for anything you need in the kitchen, especially items that are used almost daily, such as mixing bowls.
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If you love bourbon, you're in luck; there are countless amazing bourbon bars all over America. Check out our list of the best bourbon bars.
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Whether it's game time or brunch time, Midwesterners love a red beer. Here's more on the regional favorite that's a close cousin of the michelada.
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There are three things you should look for when buying fresh coconut from the grocery store. Watch out for the signs that it's past its prime.
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While the fridge might seem foolproof, some foods can go past their prime despite the cold. For our list of what foods to look out for, read on.
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Many people love to make a custom pizza at home, but it can be hard to replicate the deliciously crispy crust often seen from professionals.
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Barbecue sauce is a go-to condiment that many households always have on hand, but just because it's in the fridge doesn't mean it's still good.
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There are so many varieties of ham, which makes it a bit confusing when it's time to choose one. Let's look at what makes aged ham especially unique.
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Butter and oil both work well at creating a nonstick situation. However, there is a good reason you may want to forgo butter when it comes to your next batch.
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Some foods are meant for each other -- dates and goat cheese undoubtedly fall under that category. Here's how you should serve them up at your next gathering.
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Vegetables add necessary flavor and nutrition, but they also take a lot of time to get chopped into small pieces for meatloaf. Luckily, there is a better way.
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Starbucks is the most popular coffee shop chain in the world, and their packaging is memorable. Here's the symbolism behind their bag designs.
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Tomato sauce is filled with robust and delicious flavor. But what do you do if it gets burned? Here's something zingy to add to your burnt-tasting tomato sauce.
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A silicone baking mat can be a vital tool of anyone who loves to cook, but overtime they can get messy, and there's a surprising way to fix that.
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As wonderful as the Moscow mule is, Kentucky has made a few changes to it, adding Bourbon to give it more of a, well...a Kentucky twist.
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If you're a fan of white meat, you may find yourself wanting to use chicken breasts in place of chicken thighs in a recipe. Can it work? The answer: it depends.
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If you'd like to make your own Last Word (why wouldn't you?), you'll need the right gin. For those new to the world of gin, the choices can be overwhelming.
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Pralines are a sweet treat that can look very different depending on where you buy them. Here's how to tell the difference between the three main varieties.
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Understanding the differences between sour milk and spoiled milk can be a bit confusing. After all, the word "sour" often refers to something that's gone bad.
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Peanuts may not be officially nuts, but did you know there are multiple kinds? Here are the 4 primary types of peanuts, explained, to know what you're buying.
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Many Italian menus will have several courses listed, including antipasti, primi, secondi, contorni, and dolci, but are your supposed to order them all?
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Everyone seems to have their own version of pasta sauce. A fun way to take it up a notch is adding cream, but butter might suit your taste better.
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Hollandaise is considered a "mother sauce" in France. Today, it's enjoyed all over the world on eggs Benedict, asparagus and other vegetables, and seafood.