Elias Nash
School
University Of Southern California, University Of California Los Angeles
Expertise
Culinary History, Food Science, Bread Making
- Elias has ghostwritten two books on cooking and nutrition.
- His culinary knowledge can be traced to his first-ever job as an employee of Sur La Table.
- An avid home cook, he specializes in all things dough related.
Experience
Elias's lifelong obsession with food stretches all the way back to the day he spoke his first word, "bread." Once he achieved full literacy, he discovered his second passion in writing. Combining the two was a natural move, and he joined the Static Media network in 2022. He previously worked as a freelance ghostwriter and editor. Elias's writing focuses primarily on history and science, using extensive research to uncover the secrets behind the foods you love, the foods you hate, and the foods you haven't tried yet.
Education
Elias has a BFA in writing for screen and television from the University of Southern California, and is earning a certificate in journalism from the University of California, Los Angeles.
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 Elias Nash
-
Find out just what exactly this regionally appreciated and unique type of meat is, what it has to do with springtime flowers, and where you can get some.
-
Canned food is everywhere today, but years ago, humans were not so fortunate. Luckily, a challenge from Napoleon Bonaparte changed everything.
-
The thought of mushroom ketchup might sound strange, but the umami-packed condiment actually has a long history. Here's how to properly use it.
-
You've probably seen the phrase "cutting against the grain" before - likely in a recipe at some point or another. So what exactly does it mean?
-
The world's largest coffee chain, Starbucks, is once again in trouble for breaking labor laws. Here's what to know about its latest violations.
-
Canned B&M Brown Bread is a familiar food in New England, often served with butter, jam, or baked beans. Here's what it tastes like and how it came to be.
-
It turns out, cucumber ketchup, far from being a radical reimagining of the standard, was around well before tomato ketchup became the norm.
-
Fondant tends to be the go-to type of frosting for wedding cakes. Here's why it's so popular, but also why you might want to choose another option.
-
This fruity chewing gum didn't receive quite the reception Skittles was expecting and with dwindling sales the brand sought to amp up the flavor.
-
Bubblegum and the color pink go hand-in-hand and we have one man to thank for that association. Funnily enough, we have an accountant to thank for that.
-
It's no secret sprayable cheese isn't exactly natural, but what's actually in those weird cans may still surprise you. Here's what you'd find.
-
If you're going to start anywhere in learning about wine, you should start with the most basic: What do we mean when we say a wine is "dry"?
-
Independence Day is the most popular occasion for grilling in the U.S., and it turns out barbecues have been a pivotal July 4 tradition from the very beginning.
-
While you might think it's simple to create a craft mocktail at home, the same is not true for bottled and canned versions. The science is really complicated.
-
Have you ever noticed the absorbent pad at the bottom of your pre-packaged meat? They're there for a reason. But what is that reason, and what are they made of?
-
Restaurateurs from around the globe gathered in Valencia, Spain, where The World's 50 Best just declared the top restaurant of 2023. Here's who won.
-
Fortified wine sometimes gets a bad rap, but that's often because people don't understand it. Here's what it means when a wine is fortified.
-
Baltimore's historic peach cake is a classic dessert with German origins, although exactly when and by whom it was invented is rather mysterious.
-
The words "pig" and "cake" are an unexpected combination, but this is not a cake made with pork. Here's where the sweet Southern Pig Pickin' Cake got its name.
-
Homemade whipped cream beats the canned kind, but making it yourself means paying attention to temperature. Here's why it's a crucial factor for perfection.
-
Once a lot more common, this native dessert can still be found in local eateries. And don't let its ingredients fool you, many love this ice cream variation.
-
'All the true delicious pizza flavor in a munchy, crunchy, mouth-sized snack!' Pizza Spins had a bold slogan, and it delivered on the promise.
-
Fruitopia capitalized on the hippie revival of the '90s to launch itself as an alternative to soft drinks. But what exactly was it, and where did it go?
-
Cookbook author and media personality Tiffani Thiessen is coming out with her second collection of recipes, all of which harness the power of leftovers.
-
Although the name might have you thinking of an appetizer, champagne salad is actually a frozen dessert that doesn't remotely resemble a typical salad.
-
It's known that lobster is a delicacy. But there's a difference between cold- and warm-water varieties that you'll want to understand before your next purchase.
-
Oysters were once an uncommon food that has become mainstream. A specific variety with a colorful hue that is making its way through fine dining establishments.