Megan Wesley

Photo of Megan Wesley
Pennsylvania State University
Food Science, International Cuisine, Pizza
  • Megan's piece on the likely origins of pasta probably surprised many fans of Italian food.
  • If you don't understand the difference between snack cakes and snacking cake, Megan has an answer. Spoiler alert: They both taste good.
  • In another article, Megan explained the best way to incorporate cassis into your next cocktail.


She is the creator of the food blog Mischief & Marshmallows, where she develops recipes, reviews snacks, plans dinner parties, and explores the science and history of cooking.


She received her degree in Food Science from Penn State in 2016. Over the years, she has taken several cooking classes, both online and in person, with the desire of teaching herself how to cook. Her favorite class to date is the chocolate-making course she took at Barry Callebaut's Chocolate Academy in Chicago, IL.
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Stories By Megan Wesley