John J Lee
School
University Of Washington
Expertise
Politics, Food, Dining
- Passionate and curious about a wide range of topics, John has experience writing about everything from the Michelin Guide to World Bank aid to Lebanon.
- John has written for many publications including The Emerald Magazine, The Borgen Project, and EatNom.
- As an avid lover of cooking and eating, John goes out of his way to travel to new places and experience different food cultures, taking in all he can.
Experience
A fresh graduate with varied internship and freelance work under his belt, John is looking to explore new topics and learn through researching and writing.
Education
John is a recent graduate from the University of Washington with degrees in Political Science, Informatics, and Digital & Experimental Arts.
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 John J Lee
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Even though a mild case of salmonella infection is manageable, it can take a toll on your physical health. Let's help you avoid it altogether.
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We answer the million-dollar question and provide relevant information about the classic base liquor. We also teach you how to store vodka and other spirits.
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When picking out a beef cut for the perfect steak there are a whole bunch of options to consider, but you absolutely cannot afford to ignore the fat content.
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Pulled pork is often served at picnics and backyard BBQs, which means it will most likely sit out for quite some time, and often in warm temperatures.
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Behind their dashing exterior cherries have some specialities that may surprise and some things you should be mindful of when selecting the best ones.
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For sushi lovers, tuna is a crown jewel of flavor, texture, and presentation capable of headlining a variety of dishes each more delicious than the last.
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These gorgeously long looking knives come in a variety of lengths to cater to the chef's preferences and to tailor to specific fish.
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Running your noodles under cold water does indeed have the desired effect, but this method can also lead to some less-than-creamy pasta dishes.
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This siren was not always the child-friendly, universally recognized, safe for work logo you know it to be today.
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You might be surprised to learn that even some of the virgin versions of classical cocktails sometimes contain alcoholic cocktail bitters.
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Water is everywhere and it comes straight out of the tap and usually, not all tap water is created equal. That's not exactly the case in Switzerland.
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As multifaceted as marination can be, there are still some situations and tools to avoid when getting into a marinade. Here's what you should know.
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The specifics of the methods you decide to employ to thicken your sauce may vary depending on the actual recipe, but the following are easy and effective ways.
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As summer unrolls and barbecued potlucks begin, grillers everywhere have a crucial choice to make: Will they heat their grills with natural gas or propane?
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Cooking a large amount of food in bulk and then cooling down in bulk can result in uneven cooling. Find out how you can prevent this.
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Cleaning a crock pot can be a touch more unique than cleaning processes for other kitchen appliances that can't get nearly as low nor as slow.
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Charcoal grills take a true understanding of heat. Cooking isn't the only difficult thing to do on charcoal grills. Putting them out can be tricky too.
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The classic Cuban sandwich brings great flavor and tradition. With many variations on the recipe, what are the ingredients included in every sandwich?
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The old culinary school wisdom was to have a ratio of three parts fat to one part acid in a vinaigrette.
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Tapping watermelons to determine a good watermelon from the bunch is a well-known test that does indeed have method to it.
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Cranberries contain a good bit of water, so it's common for people to add more water than is needed, leading to a watery sauce and some unhappy guests.
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For pork aficionados, there's almost nothing better than juicy chops or perfectly cooked bacon, but be wary of rinsing your meat with water before cooking.
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Vegetables are a versatile and necessary part of the average diet. Chef Gordon Ramsay provides a helpful tip for honing your vegetable cutting skills.
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A nice, juicy pork chop is just what the doctor orders when summer comes around. So next time you've got some left over, try one of these go-to methods.
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The brand name Starbucks has become synonymous with that perfect cup of coffee. How did the company's founders choose this curious name and why?
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Having to throw out the watermelon rinds is always such a shame, but in fact there are quite a few tasty, nutritious things to do with the leftover rinds.
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Fortunately, discerning whether or not a piece of tuna is spoiled is not overly difficult. Usually, all it takes is a thorough visual check.