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
-
Store-bought frozen pot pies are undeniably convenient, but they can often be a bit bland. Fortunately, there are plenty of ways to make them taste better.
-
Subway offers a great variety of toppings and sauces for you sub. But with high levels of calories, fat, sodium, and sugar, it might be better to avoid these.
-
Cranberry sauce is a holiday meal staple, but it's surprisingly tricky to get right. Be sure to avoid these mistakes with your homemade cranberry sauce.
-
If you're looking for a few tricks to up your pasta game, look no further than canned soup. These tasty premade soups can elevate any pasta dish.
-
We sought to find the 12 unhealthiest store-bought rice cakes and critiqued each offering on added sugar, vitamins, minerals, fat, and other nutrients.
-
Charcuterie boards feature all sorts of appetizers and themes, but that doesn't mean they can't be messed up. Here are a few common mistakes to watch out for.
-
No matter what type of sausage you're cooking, there's a hack that'll make it better. We gathered expert ideas for a variety of sausages, so you won't miss out.
-
It doesn't take an expert to discover that making eggnog can be a recipe for disaster. So, we decided to help you avoid making mistakes with tips from the pros.
-
The condiment can be a minefield, with many people making it incorrectly, adding it at the wrong time, storing it incorrectly or using the wrong amount.
-
We uncovered the flavors that contain excessive amounts of added sugar or saturated fat, are curiously high in calories, and have some unexpected ingredients.
-
A good fish stick is a thing of beauty, whereas a bad one can be mushy and watery. It's important to know which fish sticks you should definitely be buying.
-
Ina Garten offers up some top tips to ensure that you're cooking your pasta correctly and to the best quality that it can be every single time.
-
Preparing a good grilled cheese sandwich isn't as straight forward as it might seem. Here are 13 mistakes to avoid next time your whipping up this cheesy meal.
-
Lean Cuisine aims to provide healthy and convenient microwave-ready frozen meals. Unfortunately, some of its offerings aren't as healthy as they appear.
-
Some people may balk at the idea of cooking eggs in a microwave, but it's fast, easy, and energy-efficient. Here's some expert advice on how to do it properly.
-
With such an incredible history and all we know about it, why is soup still so tricky to perfect? Here are 14 mistakes you can avoid to make the best bowl.
-
Hanger steak is known as the butcher's steak for a reason. We collected 14 tips on how to cook one of the best-kept secrets in beef so you can try it yourself.
-
Store-bought pecan pie can be just as good as the homemade version as long as you're buying the best kind. Here are the best on shelves, according to reviews.
-
Snack bars can be misleading about how good they are for you. So, we took the guess work out for you and compiled 12 of the unhealthiest granola bars to avoid.
-
Thanksgiving always has leftovers, so we collected our favorite advice from culinary experts to offer various ways to freeze and reheat mashed potatoes.
-
It takes practice to make homemade french fries as crispy as possible. These techniques used by professional chefs will help you achieve maximum crispiness.
-
If you haven't deep-fried a turkey before, but you would like to try it this Thanksgiving, we sourced some of our favorite tips from professional chefs to help.
-
Apple pie may look easy, but it's deceptively hard to nail the balance of a soft, sweet, and crispy pie. Avoid these common mistakes for the most amazing slice.
-
Cooking with canned pumpkin may seem simple, but you may be making a handful of mistakes that could lead to disastrous results. Here's what you need to know.
-
Nuts can be used to add extra flavor to dishes while providing flavor and crunch. Here are 14 delicious and creative ways to use nuts in your next recipe.
-
Olive Garden's current menu has a host of options that fall short of the mark. We highlighted foods you might want to avoid due to nutrition, cost, and taste.
-
In this article, we focused on secrets that preserve as much of the original crunch of the fried chicken as possible, while maintaining the meat's juiciness.