Heather Lim
School
UC San Diego, Western Governors University
Expertise
Korean Food, Hosting Dinner Parties, Cafes
- Heather takes all types of writing very seriously — including long-form Yelp reviews.
- Born and raised in LA's Koreatown, Heather has an encyclopedic knowledge of the Los Angeles food scene.
- She is a thrifty home cook who uses food science to find the best substitutes for ingredients she doesn't have at home.
Experience
Heather's writing journey began at the age of 14 when her poem about Los Angeles and God was selected for an anthology, making her a published author. During her college years, she honed her passion for the arts as the Arts and Culture editor at Triton, a student-led publication dedicated to covering the vibrant local music, visual art, and theater scenes in San Diego. After graduation, she went on to write for Catalyst, a travel and social justice magazine where she excelled in writing about food, places, and people she's never personally experienced. Today, Heather continues to pursue her passion for food writing as an evergreen and op-ed writer for Tasting Table, where she shares her knowledge of food history, kitchen hacks, and troubleshooting recipes.
Education
Heather earned a B.A. in Literatures in English at UC San Diego and an M.A. in Elementary Education at Western Governors University.
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 Heather Lim
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Why go through the process of rolling each meatball only to let it flatten on one side when you begin to cook it? Find out why the drop method is ideal.
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To many, red velvet is a familiar flavor that cannot be quite pinned down. In fact, some claim red velvet is just chocolate with red food coloring.
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Tomato-based salsa is a frequent staple at restaurants, parties, and home pantries. Here is why you shouldn't be alarmed if your homemade version is pink.
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More often than not, you'll find a variety of the most well-known Japanese tsukemono at a sushi restaurant, and oshinko might be one among them.
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Waffles are usually cooked with butter, but while that may add positive aspects like additional delicious flavor, this can come at the expense of your crust.
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Miso soup is a delicious way to incorporate more probiotics into your diet. However, when preparing miso soup, there's one thing you should never do.
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So many dishes call for onion powder, but what happens when you don't have any on hand or really want to (or must) use the fresh stuff?
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If you want a proper glaze that coats your dessert evenly, you'll have to wait long enough for the sugars to harden for a second time.
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Glazing carrots is a great cooking method that adds flavor but leaves them with a nice bite. See which juices are great to reach for when making them.
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Jambalaya and étouffée are two classic examples of good ol' Creole cookin'. And while they share several qualities, see what distinguishes these dishes.
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In households that use it everyday, there's no need to worry about peanut butter expiring. But for everyone else, there are times when a jar passes its prime.
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Grubhub Direct is commission-free but not fee-free. However, the delivery service has announced some changes that could affect restaurants' bottom lines.
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Although a bed of greens isn't always the first choice for earning a spot on your table, this classic French bistro salad may make you reconsider. Here's why.
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Katsu curry is a favorite Japanese dish, but making it can be an involved process. One store-bought shortcut makes cooking easier, and no less authentic.
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What's the scientific reason for that watery glug that comes out of the ketchup bottle at first? It turns out that this phenomenon happens with many items.
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Danish butter cookies are a beloved sweet treat, and here's how to make some yourself -- and how to avoid dough mistakes you might run into.
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Meatloaf gets a lot of flack, but it could be from cooking it wrong -- especially if you're making this one specific mistake while cooking.
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With a deep honey flavor, along with a hint of cinnamon and ginger, yakgwa is a delicious confection that can be enjoyed throughout the year.
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Though simple in flavor and appearance, pâte à choux is a unique dough that requires a very attentive cook -- and multiple meetings with heat.
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Do you have to cook the filling of a vegetarian stuffed pepper? Unfortunately, yes, but for good reason. Here's why it's important to make the filling separate.
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Scones come in various different flavors and recipes. Here's the berry tip you need for perfectly fruity scones.
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Are you wanting to make some chocolate-covered pretzels? Stay away from candy melts when making chocolate-covered pretzels.
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Can wonton wrappers replace instant noodles? Here's how the two compare when you're trying to make a dish.
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Shochu is a highly popular alcoholic drink in Japan. We describe how it's made, how it tastes, and how to drink it.
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Pâté and terrine are very similar but this piece of cooking equipment separates the two delicacies, as pâté can technically be a part of a terrine.
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Cheesecake is a perfect balance of creamy and firm, and it's all thanks to how it is mixed. Here's why you should avoid putting the batter on high speed.
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It may sound out there, but a grilled salad can be just what dinner needs. This is the prep step you can't forget when grilling romaine for a grilled salad.