Kat Lieu
School
Brooklyn College, SUNY Downstate
Expertise
Cookbook Writing, Asian Desserts And Cuisine, Food Hacks
- Kat founded the fun and global group Subtle Asian Baking (SAB) in 2020, and with her group, she has raised over $100,000 for AANHPI fundraisers and charities.
- She is the best-selling author of "Modern Asian Baking at Home." Her second cookbook, "Modern Asian Kitchen, " will be released in April 2024, and her third is slated for a 2025 release.
- Radii China and King5 New Day dubbed her the "Queen and Doyenne" of Asian baking.
Experience
Kat has made a significant impact in the food industry in a short amount of time. In 2020, she founded the popular baking company Subtle Asian Baking (SAB), quickly gaining a following for its unique and delicious Asian-inspired baked goods. Her love for food and baking led her to author her best-selling cookbook in 2022, which showcases her culinary expertise and creative flair. In addition to her baking achievements, Kat is also known for her philanthropic efforts via social media. Her posts often go viral and attract a large following, making her an influential voice in the food community. Kat's background is diverse, having made a career jump from being a doctor of physical therapy to a food writer in 2021 to follow her lifelong dream. She is also a valued member of the Very Asian Foundation Advisory Board, where she uses her platform to promote Asian culture and cuisine. With her extensive experience and passion for food, Kat continues to positively impact the culinary world and inspire others to follow their dreams.
Education
Kat has a science and healthcare educational background, having earned a Bachelor of Science in health science, a Master of Science in physical therapy, and a Doctor of Physical Therapy from SUNY Downstate in Brooklyn, New York.
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.
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Stories By Kat Lieu
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David Chang's restaurant, Momofuku, has allegedly sent cease-and-desist letters to other Asian-owned brands like Homiah and Eat Mila.
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No one wants to find themselves in a pickle, but if you find that you don't want your fried pickles in your mouth, something went wrong. Maybe beer can help.
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Creamy, thick béchamel sauce is a delicious addition to many dishes - but getting the consistency just right can be a challenge. The solution? Using cold milk.
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If you're in Italy and looking for some breakfast, you'll likely encounter these donut-like cakes called ciambella that are often served with coffee.
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J. Kenji López-Alt doesn't enjoy the oily fishy spatter from pan-frying salmon. Luckily, he has a brilliant trick to prevent oil splatters while cooking salmon.
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Tasting Table spoke to Dan McKee, Michter's master distiller, and asked him to recommend the one bottle of Michter's whiskey we must try before we die.
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Normally one might think that MSG and cocktails don't mix, but you would be quite mistaken. A pinch can add umami to your favorite cocktails.
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Deviled eggs are an easy go-to that livens up any Easter get-together. But why not make them even more fun by turning them into a bouquet of deviled egg tulips?
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The stickier, foamier, and slimier the soybeans, the better they are for you. So what exactly makes Japanese natto so famously sticky?
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At the Nassau Paradise Island Wine and Food Fest's Jerk Jam, JJ Johnson bestowed upon us excellent tips for making the best gumbo at home.
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Getting your Kombucha fix doesn't have to mean purchasing a bottle from the store, but if you brew your own, it's important to only use glass bottles.
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Normally when we think of food and drink pairings wine is involved. Chef JJ Johnson shares how dark aged rum will make you rethink that when serving fatty ribs.
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It's tempting to cut corners and buy pre-ground coffee beans. But if you want to brew the freshest cup of joe possible, a quality coffee grinder is essential.
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Andrew Zimmern certainly won't judge what anyone wants to put on their tacos, but the famous chef has particular opinions about the right way to make his own.
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Vanilla extract is a staple ingredient almost every home and commercial baker uses and can be quite pricey; so it's important to know how to store it properly.
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Pho is bad if the broth lacks taste or is too salty, sweet, or briny. It needs to taste balanced and, well, beefy if you're making beef noodle soup or beef pho.
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It's rare to order a plate of fried fish without a lemon wedge, but does anybody actually use them? You should! Lemon juice pairs with fish beautifully.
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You can easily create pork belly with the crispiest skin at home. And you can achieve all that with an air fryer and a little trick.
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Nut milk can easily take the place of dairy milk in a cup of coffee in terms of taste, but curdling is a potential pitfall that must be navigated.
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Do you know what omakase means in the context of sushi? Sushi fans are sure to love this unique and elevated dining experience, though it isn't a casual affair.
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Egg tofu is a Japanese steamed dish made with eggs, a liquid like soy milk, cream, or broth like dashi, but doesn't contain an ingredient that's in its name.
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Hot sauces like sriracha tend to have extremely long shelf lives, but can they be stored indefinitely or will they eventually spoil like other foods?
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While well-done has a negative connotation when it comes to steak and salmon, cooking pizza longer is actually a good thing. Here's why you should order it.
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Those who have tried the original creation from a French cafe love it, and those who've recreated it at home are also raving about this treat on social media.
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Costco is no stranger to incredible bargains, and a premium coffee collection discounted from $75 all the way down to $18 certainly qualifies.
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Although scrambled eggs are a staple breakfast, we always welcome more ways to amp up the dish. One easy way is to add tofu for a protein boost.
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It's time to use that sourdough starter or discard as an ingredient to upgrade your chocolate chip cookies. Find out why and how to add this pandemic staple.