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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Everyone loves getting pasta in an Italian restaurant, but not every establishment is authentic. Here are some signs your next reservation isn't the real deal.
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Cranberry juice and cocktail sit right next to each other on the grocery store shelf. While both have the unique taste of cranberry, they're far from the same.
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Getting your hands on a rare bottle of Pappy Van Winkle is tough, but there might be more ways to score one than you'd think. We've got a few for you.
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It's sort of a tradition to pop and pour Champagne, but there's something you should try before filling the glasses next time to get the best flavor.
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It can be frustrating when your produce goes bad before you can use it; here's how to store different types of lettuce to keep it fresh for the longest.
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The way you cook your steak affects how tender it will turn out, but another big indicator is something you can look for in-store before you even get cooking.
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Telling when your cheesecake is done is not like other cakes. That's why you should take your cheesecake's temperature to ensure it's cooked through.
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Buying in bulk is usually a surefire way to save money on groceries, but there are certain items you should always avoid purchasing in larger amounts.
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Kaiser pickles are an Ohio favorite, but how did they get their start? The history of the popular pickles is as American as apple pie.
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Cast iron pans come with a few specific rules on maintenance and care, so what do you do when you get food stuck to the pan and want to clean it?
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Does chocolate salami actually contain any meat? It turns out that this sweet treat shares only a name with the salty meat snack.
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Can lemon sorbet only be made in an ice cream maker? Here's how you can make lemon sorbet yourself at home, all while customizing it for your own taste.
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A lot goes into making the perfect wine -- and sometimes, it needs a boost with the help of acidification. Here's how the process can improve a wine's flavor.
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Potato soup is a great comfort food for the colder weather, and this one trick will make your recipe even easier to make.
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Although you may often use fresh sage on turkey day, there are also two dried versions of the herb: rubbed and dried. But when do you use each one?
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There are so many types of flour available, and, for the most part, you can substitute them. Learn about how to substitute freshly milled flour for white flour.
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The differences between pistachio butter and paste can be subtle, but they both have specialized purposes.
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While some people may be able to distinguish between ribs and riblets, others might be wondering what the difference between the two of them is.
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Chocolate ganache is the secret to a foolproof lava cake. Here's how to make sure the cake has time to cook and the ganache is just right.
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Ever wanted to combine a margarita and a martini? Combining the two classic drinks creates the perfect mix of sweet and salty for this beverage.
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Cubed steak and minute steak are not the same and are used for different applications. Learn about the differences between cubed steak and minute steak.
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If you're tired of cooking steak the typical way, which isn't always the best choice, you could try something new; all you'll need is some hot oil.
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Is your banana bread not turning out the way that you expected? Here's why too much butter may be ruining your banana bread.
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While buffets might be a food lover's paradise, they aren't all equal. From stale food to sanitation, these are the red flags to look out for.
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There are a few tricks to cooking steak, including this one, which will help it cook more evenly. Learn how to use cooking twine for the perfect steak.
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Homogenization and pasteurization sound similar but they are actually two different processes that your milk has to go through before hitting store shelves.
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Vermouth is usually thought of as an important ingredient in the classic martini, but a new way to make martinis smokier has bartenders ditching the vermouth.