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
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The original caffeine-infused Four Loko was undoubtedly one of the most notorious beverages of the past two decades. Here's why it was thankfully discontinued.
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It is easy to mistake one for the other, as they are both quite small and share similar orange hues. However, they come from very different species of fish.
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This rare white fruit is the parent to the modern-day strawberries we enjoy today. However, it's always been extremely rare and can only be found in Chile.
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Your first thought when it comes to salad probably centers on lettuce. But, it turns out the name "salad" comes from the last ingredient you'd expect.
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There are subtle differences between North American and European milk. Namely, one is pasteurized while the other is ultra-pasteurized, killing all bacteria.
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Despite its name, this refreshing jelly doesn't taste like grass. Instead, it's known for its cooling properties and light taste of mint and licorice.
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If you're a fan of obscure and relatively unknown produce, you might know a bit about the fiddlehead. Well, they're in season now, so enjoy them safely.
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If you're thinking of cutting or even omitting sugar from your next recipe, keep in mind that it does way more for baked goods than just making them sweet.
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Yogurt contains a particular kind of acid that can tenderize meat without the risk of overdoing it, and it comes down to some very intriguing science.
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A growing number of fast-food chains are looking to artificial intelligence as a replacement for human labor, but in actuality, how many jobs can we give to AI?
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Most of us think of celery as being green. However, its pink variety is a beautifully vibrant veggie worth adding to your summertime salads.
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The 2000s are a time many thirty-somethings long for, but there's one mid-2000s nostalgic beverage we shouldn't expect to pop up on store shelves again.
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Winemaking has been around for thousands of years. One of the most interesting origin stories claims that ice wine was created totally by accident.
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Looking for a pepper that delivers spice with a fruity taste? Consider the Scotch bonnet, a fiery chile best used in recipes from one tropical region.
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Greene King crafted the Coronation Golden Ale for King Edward VIII's crowning moment. But an extramarital affair brought the whole thing down.
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We thought we knew how chili peppers originally made their way across the world until a 50 million-year-old fossil spiced up the official record.
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Have you ever tried to make popcorn from the fresh cobs at the grocery store? There's a reason why popcorn can't be made from any old kind of corn.
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Although rare in most countries, some breeds of cow can produce fishy tasting milk, and the science behind this strange phenomenon is related to human genetics.
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Customers like to abide by expiration dates when they're grocery shopping, but this isn't always the best practice. Best-by dates may be part of the past.
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Nameko mushrooms, prized in Japan, are becoming easier to find outside of Asia, so there's never been a better time to add them to your culinary repertoire.
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Have you ever seen white honey? It's only produced in a 1,000 acre range on the island of Hawaii, making it one of the rarest honeys in the world.
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There's some fascinating science behind the way ceviche is made in such a precise way. But is it considered a form of cooking? And if not, why?
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The island of Rab sits in the Adriatic Sea, part of Croatia. It's known for a unique dessert called Rab cake, which has a legendary origin in medieval times.
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If what you seek is the most perfect, deliciously smoky chicken you've ever tasted, then all you need is the dhungar method. But what is it?
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The pairing of baseball, ballparks, and hot dogs seems to be as American as it can get. Except, ballpark hot dogs may not have come from an American at all.
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What is juice concentrate in the first place, and is regular juice really that much better? Yes and no.
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With a unique taste unlike any other sauce of its time, Worcestershire sauce has a strange origin story that's lead to its impressive popularity today.