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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A dented can can usually be explained, but a bloated can is less clear, and the cause of this swelling is an even surer warning sign of something being amiss.
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Freezing homemade pasta sauce is a great way to plan meals in advance, but what if you forget about some frozen sauce for two years: Can you still eat it?
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As a leafy green vegetable, it is actually not too difficult to tell whether or not spinach has spoiled.
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It can initially be hard to tell if your chicken salad has gone bad. But there are some universal signs you can look for to know if you should ditch the salad.
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If you are planning on freezing cream cheese, make sure that it is placed in some sort of airtight container and there is no moisture touching the cream cheese.
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Sure, you can eat your leftover pizza cold. Or, you could go the route of a true connoisseur and get out your waffle iron.
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Cast iron skillets are unique in that you have to season them to get the most out of them. But when it comes to seasoning, you can overdo it.
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Boxed pancake mix is super convenient but the pancakes don't always come out how you imagine them to be. To get them to that next level, take this one step.
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Chocolate is enjoyed all around the world and rightfully so; It's delicious. But it's also quite water intensive.
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Any good burger lives and dies by the quality of its patty, so making sure to get the salt on the meat is pretty crucial; No one likes a bland burger patty.
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In terms of texture and flavor, a mealy apple is certainly unappealing, but is it actually dangerous to eat?
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You can smoke almost anything, but when comparing different cuts of meat, beef in particular, there are attributes that separate the good from the great.
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As opposed to fruit pies, pecan pie with its custard filling and nutty toppings are a little less familiar and thus can be a bit harder to judge as they cook.
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Grease and oil fires frequently start in the kitchen. That's why every home cook should know how the particulars of extinguishing these types of flames.
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Usually parchment paper comes in thick rolls (like plastic wrap or aluminum foil) so when you tear some off the roll, the sheet is inconveniently jagged.
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If you're expecting a smooth, even consistency and keep getting rocky road potatoes instead, it's time to reevaluate how you're preparing your mash.
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There's nothing worse than a dry, bland chicken salad. If you've tasted one, you can't help but crave a better flavor. Pickle juice may just be your solution.
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It's almost grilling season, and there's nothing like a freshly grilled streak. Try this simple trick and you'll be cooking your steak to perfection in no time.
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Burger patties are meant to be juicy and succulent. And to ensure that they are, "Master Chef" judge Graham Elliot has a cool tip.
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Society runs off coffee, but what happens if all you have left is a tiny bit at the back of the cupboard? Is it okay to drink? Can coffee really expire?
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When buying meat, you're likely not thinking about your fridge. But you should be! There's a reason meat shouldn't be stored in places like the fridge door.
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The wood insulates against the heat from the handle and brings the overall weight of the cast iron down, but there's also a downside to this modification.
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Pineapple cores are usually thrown out, but they're actually packed full of flavor. Here are a few ways to use that pineapple core instead of tossing it out.
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Did you know that the seemingly harmless and unassuming Brazil nuts can actually jeopardize your health?
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If you've ever wondered what you should do if you find that a few of the eggs you just bought from the supermarket are cracked, here's what you need to know.
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As you begin to embrace the versatility of ground turkey, it's also imperative that you are able to recognize when your turkey meat has gone bad.
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Refrigerating nuts is a great way to preserve them for several months longer than they would last at room temperature, but you should do a few things first.