William DeLong
School
Missouri State University
Expertise
Cooking, Health & Wellness, Marketing
- William has been writing professionally since June 2009.
- He has previously written for Capterra, Software Advice, Get App, Showbiz Cheat Sheet, and Yahoo!
- He has completed more than 50,000 writing assignments thus far in his career.
Experience
William has been a professional writer for more than 13 years, writing on a variety of topics including politics, sports, local news, education, health and wellness, and careers. He has also written blogs for car dealerships, accountants, dentists, valve manufacturers, ice ball makers, and live music venues. In his free time, he can be found in the kitchen perfecting hamburgers, beef stew, and cookies. His ultimate professional goal? Writing a bestselling "Star Trek" novel.
Education
William holds a bachelor's in creative writing from Missouri State University in Springfield, Missouri, where he graduated with honors.
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 William DeLong
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If your French fries are missing their crispy exterior, you're probably skipping this essential step with your air fryer. Here's what you can do.
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If your soup tastes completely different from what you expected after the cooking time has elapsed, you may benefit from this piece with great tips.
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Traditionally, taboon bread forms the bottom layer of musakhan, a delicacy from the Middle East featuring flatbread topped with roasted chicken.
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Humans have been baking bread with yeast for millennia, yet modern chefs have rediscovered an ingredient of breadmaking that almost disappeared.
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It takes 24 to 36 hours to thaw steaks after putting them in the fridge. But there is a faster method if you have last-minute additions to your dinner.
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Mortar and pestles and molcajetes have been used for centuries, primarily serving the same function -- the difference comes down to one unique material.
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Microwaves are versatile kitchen tools, but foods with high water content heat up quickly, which can be a problem for liquid-based foods like tomato sauce.
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Air fryers can replace several kitchen appliances and can actually make your meats, including chicken breasts, juicier compared to other cooking methods.
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You've already seen the most popular cuts of steak everyone loves: ribeyes, filet mignon, New York strips, and more, but have you heard of a ribeye cap?
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Cooking lentils for the first time can be intimidating. Many experts recommend soaking them, which adds prep time, but canned lentils are an alternative.
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Ground chicken has less saturated fat and calories than ground beef, which is great from a health standpoint, but less fat also means it's less juicy.
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More than just breakfast, potato rösti is a versatile dish that works well as an appetizer, side, or meal, as long as it doesn't fall apart while cooking.
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The key to a great omelet is to keep the eggs moving in the pan until you're ready to fold them over, so what is the best tool to move them around with?
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BBQ masters might disagree, but those oft-sought-after smoke rings in meat may not be so important for delicious protein-packed dishes.