Jessica Fleming-Montoya
- After traveling all over South America sampling new cuisine, Jessica gained a knack for attempting the recipes on her own.
- She recreated every dessert from the Japanese TV show "Yumeiro Patisserie."
- Her content has been published for multiple industry-leading sites, including Blender Bottle and Camelbak.
Experience
Jessica has worked as a professional writer for the past five years. She started her writing journey as an intern at Ariel House Bed & Breakfast in Dublin, Ireland, where she managed the company blog and traveled around the city, picking up interesting stories to share with future guests. She then went on to work at a startup marketing agency in Washington, D.C where she served as the Director of Marketing and handled publicity outreach, SEO, and content creation. Eventually, her career took her to leave this position to pursue a full-time career in content writing, and her love of food and travel led her to write for sites such as Blender Bottle, Cruise Hive, and more. Since then, she's committed to putting her love of food and culture towards whipping up great stories for Daily Meal as a contributing news writer.
Education
Jessica has a B.S. in Business Administration from Indiana University of Pennsylvania and an M.A. in Latin American Cultural Studies from Universidad Autonoma de Occidente, Colombia.
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Stories By Jessica Fleming-Montoya
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Vodka works well as a neutral base, but what about when a cocktail calls for a flavor boost in the liquor department? In those cases, it's time to use aquavit.
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Campfire queso is the infinitely customizable and deliciously cheesy dip that you can fire up and enjoy the next time you're sleeping under the stars.
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Lifestyle icon Martha Stewart's latest cookbook is coming soon, and it marks her 100th book to be published. Here's what's in store for readers.
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What makes some drinks handcrafted and others not at Starbucks? Well, the descriptor might just give away the answer. Here's what it means.
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The internet: Home of curious trends and unusual food combinations. This one involves adding pickles to a cup of Dr Pepper. Would you try it?
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Give your pasta salad a barbecue-flavored kick by subbing in some bbq sauce for the classic Italian dressing. You and your guests will be wowed.
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It's important to carefully monitor the temperature of your oil when frying egg rolls. Let it get too hot, and your egg rolls might be ruined.
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Pairing cheese with other foods and drinks is a delicate task, so we asked a professional cheesemonger for some expert cheese-pairing advice.
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In a Daily Meal exclusive interview, celebrity chef Anne Burrell shares everything you need to know to craft the perfect meatball sub at home.
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Thanks to some insider information from a former McDonald's corporate chef, there's a way to give your breakfast sandwich an upgrade.
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To jazz up your omelet repertoire with a taste of the East, an expert reveals everything you need to know about making the Japanese dish, omurice.
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Find out the best way to reheat cheese fondue for a creamy and smooth result, and learn how to thicken it by adding liquid if it has a runny texture.
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For the creamiest vegan mac and cheese, substitute your dairy products with a nut product known for its smoothness and neutral taste.
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A really great grilled cheese sandwich is the kind of food that makes life truly worth living. But, there's a buttery way to make the snack even better.
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If you're trying to make crispy wings, there are plenty of ways to go about it. But these are two big mistakes you can make with wings, according to a chef.
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Food blogger and recipe developer Fabrizio Villapando spoke with Daily Meal, and provided some exclusive insights into how you might pair ceviche with tequila.
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We settle the great chicken wing debate by chatting with an executive chef who's made his fair share of the popular appetizer. There is one superior method.
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Breakfast lovers can jump for joy now that beloved frozen pizza company Totino's is rolling out new breakfast items for the first time ever.
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Stephen Parker, corporate executive chef at Black Tap Craft Burgers & Beer, gave some exclusive insights into how you can achieve that mouthwatering crunch.
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To take your next batch of homemade chicken wings to the next level, we spoke with Stephen Parker, corporate executive chef at Black Tap Craft Burgers & Beer.
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To make katsu like a pro, you not only need to know what seasonings to add to the breadcrumbs, but also the right time and best way to add them.
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McDonald's might be a fast food restaurant, but we still want to know a little bit about that burger we're eating. And that's why this fact might gross you out.
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It's always fun to put a little twist on a classic cocktail recipe. The Barefoot Contessa admits this easy addition might make them too drinkable.
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Air fryers have become a popular piece of kitchen equipment. So we asked a recipe developer how to avoid some major mistakes when using them.
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Although this sandwich is a simple one to make, there's one extra step you should take if you want your grilled cheese to really sing.
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Making candies as a gift is a great way to show loved ones you care. And this expert confectioner offers some tips to make them truly stand out.
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When you make homemade candy, you may be unaware of where to start. Mika Shino shared the expert-approved tips for flavoring homemade soft candy.