Matthew Wilson
Location
Greenville, South Carolina
School
The University Of Alabama, New York University
Expertise
Outdoor Grilling Recipes, Southern Cuisine, Cross Country Culinary Road Trips
- Matthew has a passion for the culinary arts, having tried to make his first cheeseburger when he was only a child.
- With over 10 years of journalism experience, Matthew has spent plenty of time refining his craft.
- When not writing or editing, Matthew enjoys recreating family recipes like baked lemon tilapia and ranch battered pork chops.
Experience
Matthew got his start in the industry working for local outlets like The Tuscaloosa News in Alabama, where he discovered a love for people and the arts. It wasn't long before he started writing for the likes of Business Insider and USA Today, exploring travel and lifestyle. He soon discovered his love for shepherding writers as an editor at Outsider and Gamer Journalist. At the Today Meal, Matthew continues that passion for both helping writers and the written word as an editor.
Education
Matthew graduated from the University of Alabama where he majored in journalism. He then got his Master's Degree at New York University in Magazine Writing and Multimedia.
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 Matthew Wilson
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The secret to delectable short ribs lies in the braising liquid. Finding the perfect ratio between wine and beef stock is absolutely essential.
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There's a science to canning, which means there's a process you need to follow to get it right. Here is an important safety tip you should always remember.
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There are many types of salmon out there, but they can all be divided into two camps: wild-caught and farm-raised. Which is the most nutritious option?
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When preparing a raw steak tartare at home, following a couple of pro tips can help ease any anxieties about contracting foodborne illnesses.
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While marinating meat is a common way to add flavor to a dish, there are some types of meat that aren't worth injecting marinade into at all.
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Despite its name, Swiss steak doesn't actually hail from Switzerland. Instead, it gets its name from the method used to make it.
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Rolling your own sushi can be notoriously difficult, but this hack offers a different technique to give you effortless homemade sushi wraps.
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Making your own Korean fried chicken at home ensures you've got this tangy, spicy dish whenever you want. Some experts say a perfect batter is essential.
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Fennel pollen is a little-known ingredient, but it's a powerhouse that can elevate any dish, whether sweet or savory. But there's a reason it's not widely used.
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The air fryer can transform your semi-mushy canned potatoes into crisp and crunchy delights in less than 20 minutes, requiring minimal cleanup.
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Bak Kwa is commonly eaten in Singapore at New Year. It's so popular that stores often ration their supplies. So, what is it and where does it come from?
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Scallops are expensive, so if you're planning to serve them it's good to not let any excess go to waste. This is the top tip for buying the right amount.
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Macerating fruit to make a syrupy, delicious topping couldn't be easier, but you do have to be mindful of how long the process takes for different fruits.
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Philly may be the city of cheesesteak love, but the classic sandwich has a saucy sibling that's more associated with a different part of Pennsylvania.
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Salad dressing doesn't last forever, but you can increase its shelf life after opening if you freeze it properly.
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Pickled garlic is a standout, easy-to-make, and flavor-packed ingredient that might be your new secret weapon in creating unforgettably tasty salad mixes.
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Asking for ketchup with your hamburger can be controversial. There's a great debate about whether the condiment elevates or detracts from the meal.
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This is not a drill! There's a new dessert in the Costco bakery: a creamy, cherry-topped cheesecake. But, buyer beware. It weighs a whopping 6 pounds.
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While there are similarities between bison and beef steaks, there is one key difference that affects the way it should be cooked, and that's marbling.
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Did you know you can whip up a dairy-free chocolate mousse with only two ingredients? Plus, the process for making this dessert is almost too easy to believe.
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To skin or not to skin? That is the question with home-canned salmon. The answer may vary, depending on a number of considerations.
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Canned sardines may not be the first ingredient you think of when planning to make a bánh mì, but here are some reasons to put those canned fish to work.
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Food contamination is more common than you might think, and one Costco shopper is claiming to have found metal in their Kirkland protein bar.
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Sloppy joes are as recognizable as apple pie. But have you heard of the sloppy otto? The two sandwiches look the same but contain very different ingredients.
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A Chick-fil-A nugget box hack has made a resurgence. At first glance, it appears to make on-the-go eating easier. But is it as useful as it seems?
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When you've got a big, juicy T-bone steak that's ready for the grill, you'll want to pay attention to how you handle the heat. Here's what to know.
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Kinder Surprise eggs are a fun treat for kids found in stores around the world; however, you won't find them on any shelves in the United States!