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.
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 Jay Wilson
-
If you like your steaks with a side of history, consider dining at one of America's oldest steakhouses, some of which opened as early as the 1800s.
-
Beans are a delicious staple enjoyed in recipes around the world, and they're easy to prepare. Just be careful to avoid these common mistakes while cooking.
-
A perfectly poached egg is no easy task. To help you avoid the pitfalls, we're here to lay out some of the most common egg-poaching mistakes.
-
Smart shoppers love the freezer aisle, but even they make mistakes within it. These are the mishaps you should avoid in the iciest part of the supermarket.
-
Almost everyone loves ice cream, and it's always a tempting option with fast food. Before you order some though, here are some things you should know.
-
Costco's bakery offers an array of delectable baked goods at Costco prices, but if you're trying to eat healthy, you'll want to steer clear of these items.
-
Coleslaw can be tweaked in all sort of ways, and quite a few regions across the U.S. and world have done just that, making for some very different slaws.
-
Steakhouse potatoes are uniquely delicious. We're here to reveal why they beat out homemade spuds -- and how you can apply these secrets in your own kitchen.
-
Kitchen scales are one of the most useful tools in any cook's arsenal, but there are a few easy mistakes to avoid when using them. Here are the biggest ones.
-
To this day, people still believe some common misconceptions about frozen food, like that it's lower quality than fresh food items, or more expensive.
-
If you think putting an open can of food in the fridge will give you food poisoning, you're not alone. We're here to debunk that myth and more.
-
An energy drink can be a godsend at the office on Monday morning, but they're not all that healthy for you. In fact, some are best avoided altogether.
-
While it may be tempting to order a little bit of everything when you treat yourself to a steakhouse outing, there are some menu items best left alone.
-
Looking to take your pot roast to the next level? These 14 simple ingredient swaps will take your beef from simply tasty to jaw-droppingly delicious.
-
Barbecue sauce brings the flavor, but how you use it can mean the difference between delectable BBQ and a dry (or soggy) mess. Avoid these common mistakes.
-
When steak has been frozen, it can be much harder to tell if it has gone bad. Luckily, we've collected the key signs of frozen steak spoilage here.
-
Few meals hit the spot like a fried fish sandwich with cheese, but your choice of cheese can make or break the sandwich. Here's what works and what doesn't.
-
You know what you're getting when you order McDonald's Chicken McNuggets, or do you? We're here to dispel the biggest McNugget myths you may have believed.
-
A fresh-grilled panini makes an excellent breakfast, but there are plenty of other uses for that panini press. Here are some things you should try making in it!
-
Egg salad is very easy to make but can be a bit bland on its own. Thankfully, there are plenty of surprising ingredients that can liven it up.
-
Looking to take your shrimp to the next level? These 14 cooking methods lead to perfectly juicy, flavorful, and tender shrimp, every single time.
-
Cooking fish at home becomes easier once you get the hang of it, but these hacks will lead to even better-tasting results for your next lunch or dinner.
-
Making cookie dough is as much a science as it is an art. Avoid these common mistakes to ensure your next batch of cookies comes out just right.
-
Even if you've brought home rotisserie chicken many times before, you may still believe some of these common myths about it that aren't worth remembering.
-
Milk alternatives can be lacking in essential vitamins, minerals, and protein. Others, meanwhile, can be high in certain additives you may wish to avoid.
-
These 14 kitchen tools were once must-haves for home cooks -- and then people stopped using them. From coddlers to condiment trays, we're here to explain why.
-
Bacon's pretty good no matter how you have it, but there's a reason it always seems to be the tastiest at restaurants. Actually, there are multiple reasons.