Nick Johnson
School
University Of Minnesota, Twin Cities
Expertise
American Food History, Regional Dishes, Contemporary Culinary Innovations
- Having spent several years working in different kitchens, Nick has a firsthand understanding of the restaurant industry.
- While in college, Nick studied the politics of food, and the ways in which agriculture has come to shape global governance.
- Nick is engaged in a quest to find the best restaurant in St. Paul. Recently, Chloe by Vincent took that unofficial crown, but Gus Gus has been consistently spectacular.
Experience
Nick began his writing career in college. He spent several years working as a section editor for a political magazine. There, he learned how to write in a variety of different styles, and also the ins and outs of crafting the perfect piece. During the COVID-19 pandemic, Nick discovered his love for cooking, which he felt fostered a sense of normalcy in uncertain times. Ultimately, this brought him to Daily Meal. At around the same time, Nick wrote for MovieWeb, where he published over 200 articles.
Education
Nick has a bachelor's degree in Political Science from the University of Minnesota, Twin Cities. His minor was in Journalism, which allowed him to hone his writing skills.
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 Nick Johnson
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Cutting boards and butcher blocks have some similarities, but there are certain cases where one should absolutely be used instead of the other.
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Gas stove's exhaust fan isn't just for removing smells. They serve an important safety function and protect you from dangerous gasses. Here's what to know.
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For a confection that has so few ingredients, fudge is notoriously tricky to get right. If you find yours has come out too oily here's what you should do.
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If you check enough restaurants throughout the U.S., you can find plenty that claim to offer Kobe beef, but a lot of it isn't genuine. Here's why.
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Other than color and grape type, there are two different types of wine: Whether it's made for cooking or drinking. Here's what sets the two apart.
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Home and professional bakers alike may be surprised to learn that it isn't always a terrible thing to use imitation vanilla extract in desserts. Here's why.
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If you're looking for a sweeter wine option, look no further than muscadine wine. It's made with a special grape with thick skin.
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The question of whether fish is meat has been hotly debated for decades - and there are a lot of complicated factors that go into choosing an answer.
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Cooks like cast iron skillets because they're durable and versatile. Sadly, rust likes cast iron, too. Happily, it's easy to keep cast iron skillets rust-free.
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Homemade French toast is a weekend breakfast favorite, but yours likely doesn't taste as good as the one you order in a restaurant. Here's why.
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While everyone has their own opinions about which slice of tomato pie is superior, you may change your mind after learning about Grandma-style pizza.
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You should add your ramen's included spice packet to the water before microwaving the noodles, which will allow your ramen to better absorb the seasoning.
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Arguably, the best form of prosciutto is crispy - and you can transform your prosciutto into crispy, crunchy chips by popping it in the microwave.
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Oysters are an acquired taste. But fans should take care with where they consume the seafood, and perhaps swerve restaurants serving them at discounted prices.
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The topping of a delicious crème brûlée is a huge reason why the dessert is so beloved and a challenge for cooks to get right. A rotation technique can help.
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Lemonade is one of those quintessential refreshing beverages, but you can elevate this thirst quencher even more by simply sprinkling in some salt.
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Major metropolitans are known for their expansive cuisines, but plenty of great food towns exist. This is Alex Guarnaschelli's favorite underrated food city.
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If you're out at a bar for the evening, there's one drink many bartenders won't thank you for ordering: Long Island iced tea. Here's why to avoid it.
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As it turns out, we can all learn tips on how to create a stronger brew of coffee by studying some surprising similarities in the way volcanos erupt.
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All kinds of foods come with varying degrees of risk, but you might be surprised to learn the reason that Époisses cheese is banned in the United States.
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Some things stand the test of time. Making coffee with a French press is one of those things. But why is it so reliable and how exactly does it work?
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If you've ever hit that mid-day slump and reached for a cup of coffee, you should know there's a reason for that crash; here's why some foods make you tired.
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Many foods can double as meal receptacles. Think bread bowls for soup and chocolate shot glasses. Next time you host, serve cocktails from a watermelon keg.
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It can often be challenging to follow along with a new recipe, but to salvage your meal, these tricks can help you avoid kitchen mistakes.
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Showcasing your mixology skills can be entertaining, especially if you're particularly talented. But how dangerous is something like setting a cocktail aflame?
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We love a good kitchen hack. If you have an untwistable bottle but find yourself with no bottle opener, you can use your countertop to open it, just be careful.
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You likely know some basic cooking terms if you're regularly in the kitchen. Sautéing and simmering are similar, but what's the difference between them?