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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What do you get when you take a South American vegetable, mix it with ground meat, and then give it a name with French roots? A dish that is entirely Iranian.
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Curing meat might be an age-old practice, but does it take ages to do? There's a pretty simple approach to figuring out how long the process needs to last.
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If you want to can your own jam, you can use fruit that comes in cans to do it. But there are definitely some pointers to keep in mind.
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Checking the expiration date may not be enough when it comes to bagged salad greens. Take it a step further to make sure you're buying the best product.
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Sometimes, you can't get a jingle out of your head, like Burger King's infamous whopper song. While you hum its tune, do you wonder who's singing it?
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Stuffed bell peppers are a classic comfort food that seem straightforward to make: Just fill and bake. However, properly cooking peppers requires an extra step.
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Kombucha is easier to make than you might think. The most important tip for brewing kombucha is to store the liquid you'll ferment in a glass container.
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Worcestershire sauce might be what you're missing if your pumpkin pie tastes a little too sweet. Try adding this savory touch to your pumpkin pie instead.
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If you're in the mood for a portion of Mickey D's McNuggets but without a McDonald's nearby, this is the brand that's gosh darn close to the real thing.
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Unless you're feeding a small crowd, you'll likely end up with some leftover Beef Wellington. So here's the best way of reheating it to keep its quality.
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McDonald's was hopeful of cashing in on Bolivia's love for burgers in 1997. However, it would close its doors in the country just five years later. Here's why.
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When you want to tenderize your steak, you don't need to break out any rare or special ingredients. It turns out that an onion works perfectly.
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A succulent prime rib is the centerpiece on many holiday tables. Impress your guests and yourself by purchasing prime rib that's been aged in a particular way.
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Canned sardines often receive mixed reception, but putting them into a casserole may actually be one of the best ways to enjoy them moving forward.
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Salad hasn't been featured on most McDonald's menus since 2020. The pandemic had an impact on the fast-food chain that prompted a rethink of its entire menu.
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DQ in the Lone Star state, where steak fingers reign supreme. Uncover the fascinating history and exclusive offerings that set these spots apart from the rest.
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If you've lost the lid of a squeezy condiment bottle, there's a way to preserve the contents in the fridge. Just grab some plastic wrap and follow this hack.
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Having spent a lot of time in Italy, Bobby Flay knows how to make good pasta. And there's one way he's learned to elevate his: By adding squid ink.
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You may want to save some of your tuna tartare for later, but how long can you store it so it's still safe to eat? Here's everything you need to know.
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With Duff Goldman finding his culinary passions as a child from both his mom and Julia Child, you might think one of them served him the best cheesecake.
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Many people appreciate McDonald's breakfast. If you're a fan of the fast food chain's sausage patties, there's one brand that tastes most similar.
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Air fryers have become a popular kitchen appliance in recent years for speed and convenience. But not all foods are suitable. So can it handle a T-bone steak?
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There are many cuts of meat ideal for tossing on the grill, but short ribs aren't one of them. Here's why it's best to find another method to cook this cut.
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There's more than one way to crack an egg, and many countries and cultures have their classics. Take China and its tiger egg recipe for instance.
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In the age-old search for a sleep remedy, milk has long been used as a go-to beverage to make you feel drowsy. But, does warm milk really help you sleep?
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If this stacked cake from the Appalachians isn't the apple of your eye, the origin story people tell about it might change that.
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If you find your okra dishes end up with a slimy, barely palatable texture, try using this adjustment to your cooking temperature to make them crispier.