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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While some wine aficionados believe that sweet wines are less complex than other wines, sweet wines actually can be enjoyed in several different settings.
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Adding grains to soup can be a tricky business, as starches are for soaking and soups are for simmering. See what the best way to incorporate them is.
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Linzer cookies on the surface may seem like a tradition shortbread, sandwich cookie, but one key ingredient makes it stand out from all the other recipes.
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What makes galette des rois different from king cake? Both are baked to celebrate the Epiphany after Christmas, but what sets these two desserts apart?
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Must we subject ourselves to the boxed mix in order to enjoy a pink, strawberry-flavored sponge-cake? Fortunately, the answer is no.
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Sautéing your spinach is the key to a better lasagna. Here's why.
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There is no other fruit that evokes the image of foraging quite like the sour wild berry, but what's the difference between cranberries and lingonberries?
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A lot of effort goes into caramelized onions, and there are certain factors that help with the process. Here is the best tool for stirring caramelized onions.
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Freezing is a great way to extend the shelf life of many products. So how long can you store jalapenos in the freezer without losing their bite?
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Pink Himalayan salt can be found in the kitchen or in the spa, with various supposed health benefits. Here's what gives it its signature pink tone.
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It is the albatross that hangs around the neck of every baker: A cake that sticks to its pan. Here is a simple butter trick you should use to prevent this.
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Glazed vegetables seem like a relatively simple side dish to cook, but they're actually pretty easy to mess up. Here's the common reason people ruin them.
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Butterscotch and toffee have buttery flavors that give an air of nostalgia. Here's what the differences are when looking at both butterscotch and toffee.
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While slurping may seem silly, it's actually quite the opposite when it comes to soba noodles. Here's why this manner is acceptable for this Japanese dish.
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Leonardo da Vinci was theorizing about food long before health food was a movement. Here's the Italian soup that was a favorite of the famous polymath.
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Have you ever microwaved some leftover mashed potatoes and ended up with a sad mound of dry granules? So what went wrong and what can you do to fix it?
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Campari may be the ingredient you've been missing out on, especially when topping your salads. Here's why you should add this bright Italian liqueur.
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Every recipe for huevos rancheros differs, but there is one step that will truly bring out the full potential of this delicious dish.
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Cooking may be an art, but baking is a science, and creaming butter is no exception. Here are the visual cues you've properly creamed butter and sugar.
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Do you like meat pies and want to try making a traditional raised pie? Be aware: they are time-consuming to make and have an extensive meaty ingredient list.
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When your recipe calls for cooking cabbage, among the things to consider, is how to cut it. Here is what you should know before making just such a decision.
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Although this tip suggests that a chicken parmesan will take much longer than you reckoned, it's really just a form of meal prepping.
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Steak Diane is an old-time dish associated with New York City glamour, though its name might be rooted in Roman mythology. Here's the meaning behind "Diane."
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Chicken salad is a delicious, protein-packed treat that can be easy to make. Here is why you should consider swapping out mayo for yogurt when you make it.
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Before cooking or grilling your favorite cut of steak, you may choose to marinate it. But can you use your favorite hot sauce in order to marinate your steak?
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Both labneh and Greek yogurt are associated with Mediterranean cuisine, but the two creamy dishes actually have a few key differences that set them apart.
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Roux and slurries are the two most common additives used to thicken gravies and sauces, but they give your dish different finishing flavors and textures.