Jessica L. Pavia
- Jessica Pavia has a Master's degree in writing, with a focus on creative nonfiction. Based in Rochester, NY, she has spent the past two years attempting to perfect her craft by studying with some of the best nonfiction writers and memoirists out there right now, including the iconic T Kira Madden and Jo Ann Beard.
- Perhaps most importantly, Jessica comes from a family that has always communed over daily meals. She grew up in an Italian-Jewish family so food was always there: the center of holidays, the consistent salve for various wounds, the bearer of traditions.
Experience
Her work has appeared in The Columbia Review, Roxane Gay's The Audacity, Breadcrumbs Mag, The Sheepshead Review, and Barzakh Magazine. She writes about the mundane in hopes of revitalizing its importance in our daily growth and understanding of self. Her work focuses on details, and has been described as representative of an old school mentality of observation.
Education
Jessica attended Skidmore College for English; while a student, she was the editor-in-chief of Skidmore News for two years, where she focused on featuring the brilliant talent fostered on Skidmore's campus and increased overall readership. After graduating, Jessica then attended Sarah Lawrence College where she received her Master's degree in writing.
Tasting Table Editorial Policies
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Jessica L. Pavia
-
-
12 Tips For Cleaning Out Your Pantry And Fridge Before A Move
Preparing for a big move? These are our best tips for getting your kitchen packing-ready.
By Jessica L. Pavia August 17th, 2022 Read More -
13 Methods Of Making Mashed Potatoes, Explained
There are few dishes as cherished as mashed potatoes. With so many ways to make them, here is a guide to figuring out which method of mashing is best for you.
By Jessica L. Pavia August 9th, 2022 Read More -
-
10 Best Store-Bought Steak Rubs, Ranked
If you want a steak rub that's store-bought and simple, then we've got the ranked list for you. From coffee-flavored to traditional, there are lots of options.
By Jessica L. Pavia 2 months ago Read More -
-
How To Choose The Right Nut Butter For You
There's nothing wrong with being a peanut butter fanatic, but expanding into the other types of nut butters can be a good thing. Here are the different kinds.
By Jessica L. Pavia June 10th, 2022 Read More -
26 Types Of Honey Explained
There is a multitude of characteristics that make each honey variety different. Learn more about the tastes and benefits of each one in this article.
By Jessica L. Pavia March 14th, 2023 Read More -
The Absolute Best Ways To Use Your Convection Oven
For quicker, crispier food, a convection oven is the way go. Whether you own a countertop or full-size model, these are the best things you can do with them.
By Jessica L. Pavia May 12th, 2022 Read More -
16 Mistakes Everyone Makes With Sous Vide
Sous vide has a fancy name, but it's really just cooking a food encased in plastic by submerging it in water. It sounds simple, but lots of things can go wrong.
By Aly Walansky August 31st, 2022 Read More