Molly Wilson
School
Flagler College, Johns Hopkins University
Expertise
Comfort Cuisine, Cookbook Collecting, Restaurant Recommendations
- Molly developed her love of food in her mother's and grandmother's kitchens and later by working in the restaurant industry and interviewing chefs and covering restaurants all over the southeastern United States.
- She is her family's go-to expert for planning and executing holiday meals.
- She has a multi-bookshelf collection of cookbooks, which she's currently cooking and baking her way through.
Experience
Molly began her post-college career as the managing editor of St. Augustine Social magazine in St. Augustine, FL, where she wrote about the lifestyle and vibrant culinary culture of the region. After a brief career as an English teacher, she spent several years with the US Federal Government as an editor of foreign policy analysis but never missed an opportunity to take advantage of the DC area's diverse cuisine. Now, though, Molly has returned to her Southern roots and works as a city editor for AVLtoday in Asheville, NC, where the award-winning food scene never disappoints and always provides fodder for her written work.
Education
Molly holds bachelor's degrees in English and Philosophy/Religion from Flagler College in St. Augustine, FL. She has her master's degree in Liberal Arts from Johns Hopkins University in Baltimore, MD.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Molly Wilson
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If you've noticed your oven seems to be running hot or cold, then it may be time to recalibrate. Here's the easiest way to determine that.
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Baklava is a tried-and-true dessert that's loved around the world. But it can be tricky to make. Next time, try this crescent roll hack for way easier baklava.
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Sourdough bakers rejoice! All you need to test whether your dough has risen enough and is ready to bake in the oven (or whether its overproofed) is your finger.
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Imagine being an investor and encountering a burger vending machine. The sharks will have that chance when RoboBurger pitches "Shark Tank." Here's what to know.
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Maybe you're not sure if preserving a lemon is the same as pickling it, but were too shy to ask. We dive deeper into the process and offer clarification.
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It's easy to get overwhelmed by the plethora of water options available these days, such as alkaline water. So, what is it and is it safe to drink often?
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In the U.S., we sip hot chocolate around a campfire or order it for the little ones. In France, though, it isn't a drink to be so lightly dismissed.
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Don't let water spots on your wine glasses get more attention than what you're pouring. Here's a quick and easy technique for a crystal clear shine.
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Sure, spatchcocked chickens are faster to cook, but they still need to be carved and plated. Removing the backbone makes the process work a little differently.
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Menus don't simply tell you what dishes a restaurant serves. They are also strategically composed to influence your order.
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Working with dried beans, you can reach the point where you have been boiling them for what feels like far too long. This could be the fault of your water.
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There really is a difference between your average variety and Boston baked beans. Here's what makes them stand out from the rest, plus a bit of background.
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Filet mignon isn't just for fancy restaurants, it's an ideal cut to grill up at your next backyard BBQ. Just take this tip and select the perfect cut.
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There are several swaps those with dairy sensitivities and allergies – or for whatever reason avoiding dairy – can make for butter. But is ghee one of them?
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There's a lot to know when it comes to homemade bread, so don't forget how important it is to not leave your dough uncovered during proofing. Here's why.
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The worst part about making dinner is the cleanup, and stuck-on food is a major concern. Here's the easiest way to clean those dirty aluminum pans.
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A great homemade pizza starts at the foundation: A light and crispy pizza dough. To achieve it, weigh out your dough ingredients with a kitchen scale.
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When it comes to enjoying fresh strawberries, you just want the berry and not any icky stuff. The best method is to soak them to get them super clean.
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For the uninitiated, there's more than one way to knead dough. To achieve the perfect rise in your next sourdough loaf, try the slap and fold technique.
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Adding beer to bread dough is perhaps the simplest way to achieve the perfect rise. But there's one mistake you could be making that creates a dense loaf.
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Add mayo to your chicken's marinade or slather it on the cut before cooking, and you'll experience a juicy upgrade without an overwhelming mayonnaise flavor.
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Winemaking is an art form that takes a long time; the longer, the better. When it comes down to production, how many grapes does it take to make one bottle?
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As you learn to use your Moka pot, there are a few steps you can take throughout the process to ensure your morning coffee tastes better than ever.
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At every stage in the process, baking sourdough bread is all about precision. A second kitchen scale can help you be exact even with minuscule quantities.
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The perfectly roasted coffee can easily be done at home, but the equipment is expensive. Could a popcorn maker be a cheaper way to achieve the same results?
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When you want to imbue your next cocktail with an incredibly rich flavor, fat wash your booze with some luxe and decadent foie gras. Here's how.
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If your garlic chips always burn before they turn crisp, there a few reasons why you should hold off on heating your pan and start with cold oil.