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 U.S. federal government as an editor of foreign policy analysis. However, she never missed an opportunity to take advantage of the DC area's diverse cuisine. Now, 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, and her master's degree in liberal arts from Johns Hopkins University in Baltimore, MD.
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 Molly Wilson
-
Organized markets can be traced back thousands of years and across the globe. This is the European inspiration behind The Fresh Market grocery store chain.
-
Everyone knows the struggle of having an incorrect hot dog to bun ratio while grilling - and running out of buns is the worst. So, can you freeze hot dog buns?
-
A box of Archway cookies may be a common sight on grocery shelves, but the once family-owned brand has been through plenty of ups and downs through its history.
-
Glass cookware has many advantages in the kitchen, but it can't be treated exactly like metal. See why turning down the heat can save an over-roasted meal.
-
An espresso tonic is a very simple drink to make, but certain coffee roasts work better than others. It's important to complement the tonic's flavor.
-
Beyond the type of meat to throw on the grill, you'll also want to consider the wood you'll use. According to this expert, certain varieties complement pork.
-
Thinking of skipping the mayo on your next homemade sandwich? That might be a mistake if you want to ensure the best texture overall.
-
Given olive oil's low smoke point, it might be surprising to hear that olive oil stands up well to being smoked. But just how is this possible?
-
Making a perfectly tender brisket with a nice, crusty bark can be a complicated affair, but one surprising ingredient makes things easier by acting as a binder.
-
Drying fruits, veggies, and even meats is common. But did you know you can also dehydrate your condiments? It's especially good for saving space when camping.
-
There are a lot of foods that are better when you make them from scratch, but some foods are just better store-bought. Olive oil is one of them.
-
Freezing up some cheese balls in advance of your cookout or dinner party makes for a quick and elegant appetizer on the day. Here's how to do it.
-
Costco is a great place to make huge savings on bulk buys. And, it turns out, it's a pretty good place to buy alcohol – and the numbers don't lie.
-
Most of us are strapped for time in the morning, but breakfast doesn't have to be a time-consuming ordeal. Give these 15 easy and tasty breakfast recipes a try!
-
Believe it or not, the secret to cooling off in the hot summer temperatures is to eat hot foods - and we mean that in every sense of the word.
-
Clafoutis and Dutch baby are both made with almost identical ingredients. But there are subtle differences between the two that set them apart.
-
From hearty gumbo to rich soups, a roux is used to flavor and thicken so many dishes. But don't let it take you forever to make, here's a shortcut.
-
If you're cooking for a crowd, it's easy enough to double the ingredients in your chosen meal. But that method doesn't necessarily work with the cook time.
-
Squash is a versatile treat, but all too often, little spots of mold will start to appear and wreak havoc. Luckily, it's easy to keep it fresh for longer.
-
Cooking cabbage can be a tricky thing to get right. But vegan recipe developer Remy Park has a few expert tips to achieve the perfect roast.
-
If you're new to cooking fried food, a pan of hot oil can be intimidating. Don't fret; just make sure you don't skip this step when frying anything in hot oil.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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?