Shaye Glisson
School
San Jacinto College
Expertise
Celebrity Chefs, Coffee, Potato Salad
- Shaye published a variety of articles about Ina Garten, ranging from the Barefoot Contessa's guide to buying pancetta to her twist on classic waldorf salad.
- Her coffee expertise were on full display in articles like "Why You Should Incorporate Flavor Extracts To Your Morning Coffee" and "Cool And Sweeten Your Iced Coffee At The Same Time With This Tip."
- She used her first Tasting Table article to explain the important difference between whole grain and whole wheat.
Experience
Shaye has over five years of experience as a writer. She is a contributing celeb food news writer for Eat This, Not That and a ghostwriter for many well-known beauty, cosmetic, health, and wellness brands. Shaye expresses her love for her family by cooking and enjoys discovering new restaurants and cuisines.
Education
Shaye received her cosmetology license at San Jacinto College in Houston.
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 Shaye Glisson
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If you've ever wondered how you can reuse an egg carton, Alton Brown has you covered.
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No-bake pie crusts are so convenient. When it comes to using the crumbly crusts for cheesecakes here are a few things to keep in mind to avoid disaster.
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Family-owned grocery stores are more a novelty than norm these days. Here is where you can find the oldest remaining family-owned grocery store in the U.S.
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The sweet potato pie rivals the pumpkin pie with its delicious filling, and there's one type of milk that takes the classic dessert to the next level.
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Being an employee at the world's most prestigious restaurant obviously has its perks. Here is what Noma head chef Kenneth Foong likes to cook for the staff.
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Grapefruit is both bitter and sweet, but it's also packed with nutrients and other goodies. However, no one really talks about eating the grapefruit peel.
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Alton Brown's tip doesn't have anything to do with the actual preparation of the dish.
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To buy cured or uncured is often a supermarket argument that comes up when dealing with a family favorite: the hot dog. Here's the difference between the two.
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Calzones are a popular and portable variation on a traditional pizza that many Americans eat. Here are some methods to reheat your calzone to enjoy later on.
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Chef David Humm is the culinary genius behind the restaurant Eleven Madison Park. The famous chef began his venture into the culinary arts at just 14 years old.
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When defrosting a steak, you may assume your method isn't all that important. However, master chef Gordon Ramsay warns that one method will make it chewy.
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Chef Thomas Keller has a lot of tips and tricks for the kitchen. He has espoused the use of a bread knife for slicing tomatoes and here's why he's right.
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Curtis Stone shared various kitchen hacks with Today, several of which involve eggs.
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Starbucks is one of the most well-known coffee shops, and chances are you've been into one. But, there are some things you might not know about the chain.
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Perfect rice seems so simple but it is actually a very delicate operation. Here's a simple mistake you're making, leading to sub-par stir-fry for dinner.
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Wolfgang Puck is one of the most celebrated chefs in history. He has many unique takes on family staples including this bougie version of the common hot dog.
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When it comes to cooking tips, always listen to Gordon Ramsay. He recently revealed his trick for achieving the perfect fried eggs.
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While you don't have to be Einstein to grill the perfect steak, there are a few seasoning tips to follow. Here is Wolfgang Puck's advice.
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Jacques Pépin is one of the most iconic chef personalities of all time. The chef has many tantalizing and interesting recipes like this one for pork tenderloin.
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Next time you're in the kitchen, try Carla Hall's butter hack for amazingly flaky biscuits.
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Boiled eggs are a ubiquitous addition to many dishes. Reheating a stored surplus can pose a tricky problem; luckily we've provided some great options.
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Mold on food can be a scary sight when you open the fridge to grab some veggies. Luckily, there is good advice as what to do when you see mold on bell peppers.
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Cherries are a fantastic versatile fruit that can be used for many a dessert. Here is the lowdown on which state has the most prolific production of cherries.
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You probably think all mashed potatoes are basically the same, but Anne Burrell has a thing or two to teach you. The ingredient she adds might surprise you.
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Starbucks coffee is on the slightly pricier side of the popular caffeine-infused drink. But how much was the most expensive drink ever ordered?
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Chef Tu David Phu is first-generation Vietnamese-American. His upbringing saw different takes on traditional foods including this one on the common summer roll.
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Late, great chef Jöel Robuchon was known for his simple, yet stunning dishes. In particular, his decadent recipe for buttery purée de pomme is a classic.