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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Steam-baking bread can give your loaf a crust to die for, and you only need two unique tools to make your oven into a steam-baking machine.
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The delicate flesh of fish tends to stick to the grill and may fall apart during cooking, leaving you with less-than-ideal results. But there's a solution.
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One culinary feat Martha Stewart has mastered is a perfectly crispy skin on duck breast. Martha's secret? A meticulously crafted three-step process.
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If you've decided to indulge in buying white truffles, you want to make sure you use them correctly, so find out why you should never grate them.
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If you feel the pressure to finish the entire bottle of wine to avoid letting it go to waste, keeping it fresh for later is easier than you might expect.
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If you have a Nespresso Vertuo, you're in an exclusive club with access to Expert Mode - allowing for a stronger brew with the press of a button (or two).
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Fried pickles are quite possibly the perfect bar snack. When making them at home there's a secret ingredient you should snag from the bar as well - vodka.
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You probably already know the difference between American-style pancakes and crepes, but what about the difference between crepes and Belgian pancakes?
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Because it uses coarsely ground corn, it is less creamy than grits. That's why taking care to store it properly is key to enjoying leftovers later.
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What if we told you there's a simple trick to take your fondue game to a new level? Enter raw garlic, the aromatic powerhouse that can elevate your fondue.
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Few things in this world warm the heart and soul better than a bite into a luscious slice of pie. To get there, however, you'll need some cultured butter.
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Valentine's Day is a holiday for indulging in sweet treats and Starbucks is debuting a tasty and exciting drink just for the holiday of love.
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Elevate your dehydrated fruit game with a game-changing tip: soak it before drying! Prevent browning, enhance flavor, and enjoy sweeter, crisper results.
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If you find yourself out of arborio, often considered the best rice for risotto, don't panic. There's a fantastic substitute that can yield great results.
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The Achilles heel of a great streusel topping is surely how likely it is to fall apart into a mess of crumbs. Luckily, it's easy to make streusel more cohesive.
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What if you're craving that distinctive tang and don't have a sourdough starter on hand? Enter yogurt, the unexpected substitute that gives a familiar zing.
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When you apply icing directly onto the cookie's surface, it can easily spread and drip over the edges, leading to a messy and unrefined appearance.
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You can take waffles to a whole new level of deliciousness with Belgian pearl sugar, the not-so-secret ingredient that transforms them into sugary masterpieces.
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Everyone loves Starbucks drinks, but sometimes it would be nice to make your own icy version at home. And using the guidelines on Starbucks' cold cups, you can!
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Mushrooms have an uncanny ability to transform into rich, caramelized morsels that add depth and flavor to dishes. But there's a secret that many cooks miss.
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Store-bought taco shells can be expensive and they break easily. Instead, grab a tortilla and a glass and make crispy taco shells at home in less than a minute.
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Making a lasagna that an Italian nonna would be proud needn't be difficult. For starters, follow our tips to ensure your ricotta isn't making it sloppy.
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Air bubbles can make or break the sight of a delectable dessert. It may be easy for the bubbles to pop up, but these tips will help prevent them to begin with.
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Custard and pudding might seem similar from appearances alone, but they are not the same thing. Let's explore where they originated and how each is made.
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Everyone knows and loves buttery and savory Saltines. But the cracker's long history - and the ingredient that inspired its salty name - might surprise you!
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When it comes to Bloody Marys, the quest for the perfect rim has led mixologists to a surprising yet delicious choice: everything bagel seasoning.
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Cooked oatmeal can be stored in the refrigerator or freezer, extending its shelf life and ensuring it remains safe to eat. But for how long?