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
-
If you're looking to switch things up on the grill or cut pork out of your diet, give salmon hot dogs a try. Really, they're better than they sound!
-
If you want to grill up a restaurant-quality steak at home, then make sure you move your meat around enough when you're searing it.
-
Cookie dough scoops can do a lot more than what they were designed for, including making frosting your cakes a whole lot easier.
-
Sourdough bread and creamy soup is a combo that's hard to beat, but take things up a notch by creating this sourdough topping instead.
-
Let's unravel the subtle yet surprising secrets of mezzelune and ravioli, exploring their origins, shapes, and when to use each variation of the pasta shape.
-
While it might seem mysterious, cake enhancer is aptly named and can do wonders for your cakes and other baked goods. Here's the science behind why it works.
-
While both huckleberries and blueberries are known for having a similar blue hue, and can be swapped in some recipes, there are a few notable differences.
-
There's nothing more refreshing than a frozen treat during the sweltering summer. Let's learn the differences between two icons - snowballs and snow cones.
-
With this ingenious method, you can achieve professional-looking frosting results right in your kitchen without any fancy equipment required.
-
Everyone has heard of pancakes, but depending on where in the U.S. you are from, you may have also heard of Johnny cakes and hoecakes. Is there any difference?
-
Freezing homemade pizza is a shortcut to delicious meals when you're in a hurry, and this tip will ensure your pizza cooks perfectly straight from the freezer.
-
Crisp, crunchy results are the goal when preserving dill pickles for topping burgers and deli sandwiches. We look into why adding fresh bay leaves helps.
-
Got heavy cream that's past its expiration date but still smells okay? Don't toss it out. Transform it into homemade sour cream with a simple kitchen hack.
-
For many cooks, the thought of preparing artichokes can be daunting. However, when it comes to baby artichokes, there's one prep step you can skip altogether.
-
With its comforting aroma and rich flavor, hot chocolate is a beloved staple in many kitchens. However, many wonder if this pantry item can go bad or spoil.
-
Both vichyssoise and gazpacho are soups which are served cold, but that's about where the similarities end. We compare the two iconic chilled soups.
-
A fun day at a Disney park can leave visitors craving their usual Starbucks boost - but be warned. Your Rewards Stars cannot be redeemed at a Disney Starbucks.
-
It's no secret that pork belly is one of the most delicious meats out there, but preparing it requires some finesse. For extra crispy skin, try this foil trick.
-
A perfectly rolled cake is truly an artistic sight and Chef Stella Park has an aluminum foil trick that will ensure it's more easily done right.
-
Lasagna might be the most iconic example, but it's far from being the only layered and baked pasta dish. Let's compare one from the U.S. and one from Greece.
-
Despite hailing from different parts of the world, two international egg dishes that have a lot in common are shakshuka and eggs in purgatory.
-
When it comes to cast iron skillets, not all of them are created equal. While some are churned out by factories, others are meticulously hand-crafted.
-
Baking with agave syrup is a seamless, yet technical switch that's sure to elevate your baked goods to new heights of both flavor and nutrition.
-
Mastering the perfect, juicy texture when cooking salmon can challenge even experienced cooks - but believe it or not, all you need to do it is a cold skillet.
-
A shot of Jameson is not just popular, it's an entry way to the wide world of Irish whiskies. Let's learn how to distinguish the four varieties and more.
-
While most brands clearly label their packages as either salted or unsalted butter, a quick glance at the wrapper doesn't always provide the answer.
-
You can easily recreate delicious Starbucks raspberry mochas at home. With just two ingredients, add this concoction to your lattes or hot chocolate.