Molly Harris
School
University Of Georgia
Expertise
Wine And Whiskey, Baking, Kitchen Design
- Molly has visited and interviewed master blenders, master distillers, and a host of winemakers.
- She previously worked as a line cook in a bagel and deli cafe.
- Having attended and covered food events across the world, Molly is attuned to global culinary movements.
Experience
Molly Harris is a freelance journalist who frequently travels throughout the American South and Europe. There, she learns more about the local flavor and sometimes cooks alongside renowned chefs. With professional experience in the kitchen, she knows which tips and tools are worth using. Her work appears both online and in print for publications including Travel + Leisure, BBC Travel, Lonely Planet, and USA Today.
Education
Molly earned bachelor's degrees in public relations and international affairs, with the hope of contributing to tourism development. With a mind for global affairs, she covers humanitarian efforts to provide food and shelter for those in need.
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 Molly Harris
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The Michelada is a beer cocktail that is both refreshing and tasty and there is a new cocktail on the scene that is a Thai spin on this classic.
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It's annoying to spoil the look of your dessert bar bakes by slicing the pieces messily or unevenly. Follow our tips for perfectly even portions and neat cuts.
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Unlike dough that is too dry, with a simple trick and a little know-how, you can rescue that soggy dough and transform it into delicious, tender pasta.
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Some pasta varieties are easy to tell apart, while others, such as pappardelle and fettuccine, look considerably more similar and are tougher to discern.
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Ricotta and burrata are both creamy cheeses that can stand in for each other in many dishes. But there's one type of recipe in which ricotta won't work so well.
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Big green stoned cerignola olives are the perfect fruit with a hole for stuffing with all sorts of interesting ingredients. Let your imagination run wild.
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Don't be scared of making shortcrust pie crust. Use a food processor, but just follow Duff Goldman's one simple tip at the end for perfect flaky results.
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A strong cup of coffee is the ideal way to wake up. When purchasing a pod-based coffee maker you need one capable of delivering. Is it Nespresso or Keurig?
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While higher grades of matcha are better for making the drink itself or a latte at home, there's no need to use it in blended drinks such as a smoothie.
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There are few things more annoying than watching the delicious rub you've put together falling off your steak as it cooks. Try this tip to stop that happening.
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The next time you shop for ingredients to whip up your morning smoothie, consider passing the produce aisle and head for the freezer aisle instead.
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If you want to dye buttercream with liquid food coloring, tread lightly. Being aware of liquid food coloring's power can save your buttercream from disaster.
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Geoffrey Zakarian is revealing his secret to perfectly braised short ribs, sharing he doesn't use a splash of wine in his recipe; he uses the entire bottle.
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Baskin-Robbins is preparing to unveil its newest flavor for April and it's an unusual spin on a classic. Introducing, Marigold Dreamsicle ice cream.
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Scotch eggs are a beautiful way to enjoy a savory treat any time of day or night. If you are partaking of some leftovers, though, leave your microwave alone.
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No one ever wants to wait for a table at a restaurant. But according to a recent survey, there's a set amount of time most people will wait before giving up.
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If you have been trying to cut perfectly level cake layers by hand with a knife, you should know that there's a specialized tool for the job.
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Unlike the packaged food you get from grocery store shelves, produce typically needs to be cleaned prior to cooking and eating. Here's the best way to do it.
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Costco keeps its list of suppliers and manufacturers close to the vest, so figuring out which company really makes Kirkland Signature products isn't easy.
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Whether you want to add a sparse sprinkling or a heavy coat of your favorite topping, there is one key trick to help you decorate sugar cookies like a pro.
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It only takes opening up the package once and placing it back in the fridge to see its edges turn dark. So, let's dive into the best storage tips.
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Though they could sound like two names for the same thing, drying and freeze-drying are actually two completely different preservation methods.
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These days, it might seem like there's a Costco everywhere you look, but that's not the case. These three states still don't have one and here's why.
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Thanks to their coating, cake pops stay fresh for longer than the cake itself. But with certain storage, they can stay fresh for more than a month.
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There far more types of olives out there than you may have guessed, and those types can be further distinguished by which curing process they go through.
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Your bag of sugar may have an expiration date stamped on it, but if you store it properly the sweet ingredient will last far longer.
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Determining how much bone-in meat to purchase can be tricky to figure out since so much of the weight is in the bone.