Jay Wilson
School
University Of Manchester
Expertise
Restaurant Industry Trends, Recipe Hacks, Italian Cuisine
- Jay has years of experience in the restaurant industry, working as everything from a chef to a front-of-house manager, to a freelance marketing assistant, to swabbing the floors at night.
- He is obsessed with the vibrant London food scene, and he makes it a mission to try at least three new restaurants a month.
- An avid chef, Jay has a particular passion for Italian cuisine, working in a number of acclaimed pizzerias across the U.K.
Experience
Jay is a freelance content writer and copywriter with a specific focus on the food industry, recipes, and nutrition. A full-time freelance writer since 2019, he was previously a frequent contributor to Drink Filtered. Before being a full-time writer, Jay worked in the food industry for several years, and thanks to his time as a restaurant marketing assistant, he has a keen insight into shifting food trends. He has also written for Health Digest and House Digest.
Education
Jay holds a First Class B.A. in English Literature. As an English grad, Jay loves thinking about how language can be used to inspire and inform in equal measure.
Today 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 Jay Wilson
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For such a common food, mayonnaise has an extraordinary amount of myths attached to it. Luckily, we're here to give you the lowdown on this classic condiment.
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After researching the sodium levels, added sugar, and unnecessary added ingredients, we found that these cottage cheese brands are some of the unhealthiest.
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We're of the opinion that potato salad needs a little revamp. One of the easiest ways to freshen this dish up is to hit it with some ingenious recipe swaps.
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Store-bought tuna salads can be deceptively high in sodium, saturated fats, and added sugars -- which brands should you avoid adding to your grocery cart?
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Some types of frozen food cook just as well or better in the air fryer than in the oven. Unfortunately, other types don't do so well and should be avoided.
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Diners have perfected the art of making waffles over the years, helping them avoid all of those classic mistakes we make when whipping them up at home.
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Fresh fruit is both nutritious and delicious. To make sure you're picking out the best buys, here are some warning signs for the fruit you should avoid.
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Upgrade your meals and add unique twists to existing recipes by using ingredients straight from your freezer! Waffle sandwich or frozen ravioli lasagna, anyone?
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There's a surprisingly high margin of error when making breakfast gravy, but by avoiding these common mistakes you'll have a delicious morning meal.
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There are plenty of foods you might see on in the grocery store that are similar enough that they're easily confused. Here are a few of the most common.
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Frozen dinners are quick and convenient, but healthy? Not so often. Fortunately, you do have options if you're looking for a wholesome, nutritious frozen meal.
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For such a basic sauce, Olive Garden's Alfredo has more than a few secrets to its name, including how it's made, how you can hack it, and how it can be used.
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Frozen yogurt is often considered a healthier alternative to ice cream, but the truth isn't so clear. Here are 14 of the unhealthiest options in stores.
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Few people probably think that frozen burritos are healthy, but even if you're prepared for them not to be nutritious, some options out there are shocking.
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From lime juice to honey to cheese, there are plenty of ingredients you probably have on hand that will turn basic canned corn into something special.
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Onion rings are tasty, but somehow, they always taste better at a restaurant. We're revealing all the reasons why, from types of oil to ideal breadcrumbs.
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There are loads of low-sodium and salt-free options of your favorite canned foods out there, and some of them can be found right next to your favorite brand.
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The wrong ingredients can ruin your charcuterie board's balance of contrasting yet complementary flavors and textures, or just make it a pain to serve and eat.
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For such a simple food, onion rings can be very easy to get wrong. To learn about the most common mistakes and how to avoid them, we looked to the experts.
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From adding a punch of umami with fish sauce to creating a velvety mouthfeel with cream cheese, these ingredients turn basic burgers into something amazing.
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Canned beans might seem like a healthy option, but in fact, they can be one of the unhealthiest things in your pantry. We're examining the 8 worst offenders.
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We don't always have time to make meatloaf, and that's where store-bought options come in. Here are the meatloaves worth your money, according to customers.
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If you're looking to round out your McDonald's run with some ice cream, you're not limited to the chain's standard soft serve options, as these hacks prove.
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The Filet-O-Fish is one of the most hackable items on McDonald's menu. From simple ingredient swaps to complete overhauls, here are the tastiest hacks to try.
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You don't have to stick with Italian herbs or breadcrumbs when it comes to making meatballs. We'll show you some easy ingredient swaps that will elevate them.
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A good bowl of chili might seem like perfection already, but something as simple as an swapping one ingredient can elevate it to a whole different level.
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Because soup is such a rustic and versatile food, it lends itself to a host of ingredient swaps that can be made without altering its inherent properties.