Jill Schildhouse

Phoenix, AZ

School: Northern Illinois University

Expertise: Cooking techniques; product testing; cleaning & organizing; home decor; health & wellness; grocery shopping; travel

Jill Schildhouse

23 years writing and editing for print and digital publications with 7 years writing about food and nutrition
Writer for Taste of Home, Southern Living, EatingWell, Vegetarian Times, Better Homes & Gardens and Travel + Leisure
Former editor of AAA's Arizona Highroads magazine

Experience

Jill is an award-winning writer and editor with more than 20 years of experience. She covers a range of topics like health and wellness, food science, travel and healthcare for sites like Taste of Home, Reader’s Digest, Travel and Leisure, Fodor’s and USA Today. She loves tracking down the best sources possible to back up her writing, such as medical professionals, registered dietitians and scientists. An avid traveler, Jill has eaten her way through 38 countries—some of her favorite experiences include making gelato in Italy, catching and eating Dungeness crab in Alaska and pub-hopping in Ireland.

Education

Northern Illinois University, bachelor's in corporate communications

Taste of Home Editorial Policies

Taste of Home, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste of Home and our Test Kitchen and editorial teams.

Articles & Recipes

container of leftover white rice on a refrigerator shelf

How Long Does Rice Last in the Fridge?

How long does rice last in the fridge after it's cooked? The shelf life is much shorter than you think.

French Onion Pork Chops

Picture the components of your favorite French onion soup recipe—loaded on top of a pork chop. That’s the basic concept

Japanese Fried Chicken

The secret to this super crispy Japanese fried chicken recipe is that the chicken is coated with cornstarch and then double fried. Keep a close eye on the temperature of the oil. It's important to start at a lower temperature for the first step and increase the oil temperature for the final fry. —Taste of Home Test Kitchen