Elias Nash
School
University Of Southern California, University Of California Los Angeles
Expertise
Culinary History, Food Science, Bread Making
- Elias has ghostwritten two books on cooking and nutrition.
- His culinary knowledge can be traced to his first-ever job as an employee of Sur La Table.
- An avid home cook, he specializes in all things dough related.
Experience
Elias's lifelong obsession with food stretches all the way back to the day he spoke his first word, "bread." Once he achieved full literacy, he discovered his second passion in writing. Combining the two was a natural move, and he joined the Static Media network in 2022. He previously worked as a freelance ghostwriter and editor. Elias's writing focuses primarily on history and science, using extensive research to uncover the secrets behind the foods you love, the foods you hate, and the foods you haven't tried yet.
Education
Elias has a BFA in writing for screen and television from the University of Southern California, and is earning a certificate in journalism from the University of California, Los Angeles.
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 Elias Nash
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Health conscious and people on the keto diet should be familiar with butter coffee. But what is butter coffee exactly? What does it taste like?
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Let's talk turkey. Specifically, let's talk turkey for those who eat a kosher diet. What are the requirements for a turkey to be considered kosher?
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Your local barista can perfect your drink and uses the foam as a creamy canvas to create a masterpiece. Great latte art is all about the milk you use.
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Starting this week, Taco Bell is testing menu items in two U.S. cities for avid fans to determine their success: chicken nuggets and cheesy chalupas.
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You don't need to invent a new flavor to confuse consumers - you can simply take the flavors you already have and disguise them, as with mystery Airheads.
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Bear claws aren't your average donut, and they have a fascinating history that involves not one, not two, not three, but four different cultures.
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Consumed in different parts of the world, horchata can have different ingredients and flavors depending on where it's made. Here are some of the basics.
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Fusion cuisine may be a relatively new term, but the food itself has been around almost as long as trade and travel. But what actually defines fusion cuisine?
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A tomahawk steak is a hefty, beautiful cut of meat that's worth every penny. If you make it at home, what's the best way to cook a tomahawk steak?
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In addition to being the name of a cooking style, yakiniku refers to a quintessential sauce in Japanese cooking that serves as a marinade or dipping sauce.
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You know milk, dark and white chocolate, but a new vibrant chocolate hit the market in 2017: Ruby. What exactly is ruby chocolate, and what does it taste like?
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Onion jam is a savory accouterment for charcuterie boards, and different onions bring different flavors. What are the best onions to use when making onion jam?
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This season of Shark Tank will hopefully bring more success stories in the food and beverage industry. Here's what to know about the featured company Pie Wine.
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A major minimum wage increase is coming for fast food workers in the Golden State. Here's what to know about the new law and when it goes into effect.
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Both red velvet cake and pink velvet cake are dyed with red food coloring. Pink velvet cake just uses a little bit less of it to achieve a lighter hue.
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Costco is recalling an organic chicken bone broth because of possible contamination. It's not the first time the warehouse giant has pulled products.
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Today, three-quarters of beverage cans are made from aluminum, but most foods continue to be canned in tin. There's a good reason - it's all about durability.
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Mortadella is the predecessor of today's bologna sausage (a.k.a. "baloney"), but it's a far more nuanced product with a rich history behind it.
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Traveling allows you to not only see the world but to taste it, too. In Portugal, there's a notable dish with a rich history. What is a Portuguese egg tart?
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Holiday parties that call for charcuterie boards with a fun winter theme just got better. Upgrade your meat and cheese board with a charcuterie chalet.
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The Costco Business Center is a great resource for local businesses, but any regular member can head there to check out the array of bulk products – like meat.
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Airline chicken breast, a bone-in breast with the first part of the wing still attached, is a delectably juicy cut of meat. Here's how to prepare one.
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Some people have strong opinions about Skittles flavors, but to others, all colors taste the same. The truth might be more complicated than you think.
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Making Peruvian stuffed potatoes? While there is some room for experimentation, don't even try to substitute for the aji amarillo chile, a truly unique taste.
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No, they didn't find a way to squeeze water out of goats, although that would be quite interesting. Here's what you need to know about the dish goat water.
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If you understand the piece of meat you're working with, you can make truly spectacular things. Here's how to tell the difference between tough and tender cuts.
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Polish egg salad may seem similar to the classic American side dish in appearance, but there are a few key differences -- and a rich history -- to consider.