Lee Musho

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Location
New York, New York
School
Syracuse University
Expertise
Recipe development, Wine, Cheeses
  • Lee is a sommelier with a Wine Spirits and Education Trust Level 3 Advanced Certificate with Distinction from the International Wine Center.
  • Lee once road-tripped from Tulum to Cancun to write about the Yucatan's destination restaurants.
  • Her first magazine, Baked, won the Pinnacle Award for best college magazine in America.

Experience

Lee Musho has worked in food media for nine years. She has bylines in Eater, Serious Eats, Food 52, the Kitchn, VinePair, and Eating Well. She also worked as a sommelier at Murray's Cheese in the West Village for four years. As a writer for Tasting Table, Lee loves to cover what brands are worth the money, the people behind them, and how culture and history influences what we eat and drink. She also uses her blind tasting skills to recommend CPG products to readers.

Education

Lee has a bachelors degree in magazine journalism from the Newhouse School of Public Communications at Syracuse University.

Tasting Table Editorial Policies

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 Lee Musho

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