FL

Felicia Lee

Founder and Storyteller in Chief, Tardigrade Media LLC

A passionate writer since childhood, Felicia earned her first professional bylines in college, serving as editor of three student publications and an intern for several newspapers and magazines, some with international reach. She began her writing career as a corporate technical and promotional writer before earning a doctorate in linguistics. Even while pursuing her academic career, Felicia continued to write about food, lifestyle, and entertainment for several commercial publications, including the Los Angeles Times magazine and Salon.com., along with a number of local and regional publications, e.g. The List, The New York Times, MSN (US), Sports Illustrated, Mashed, Food Republic, and more.

Education
Felicia holds a B.A. with honors and an M.A. in English from Stanford University, a Ph.D. in linguistics from the University of California, Los Angeles, and a Cordon Bleu certificate in pastry and baking (with honors) from the California School of Culinary Arts.

Publications

  • Chowhound
    24 articles
  • Food Republic
    4 articles
  • The List
    1 article
  • Mashed
    1 article
  • Freelancer

Writes Most On

CulinaryArtsCookingChefsChefGastronomyCookingTipsCulinaryFoodPreparationRecipesFoodcultureCulinaryExpertFoodFoodSafetyHealthyEatingNutritionBakingFoodScienceFoodQualityCuisineHomeCookingCulinaryExpertsFoodieFlavorDiningExperienceWineMexicanCuisineSustainableSeafoodFoodLoversSteakhousesFoodiesCocktailsSpiritsRecipeFoodHistorySteakhouseCustomerServiceTraditionalCookingIngredientsGrillingBarbecueHospitalityCookingTechniquesFishSeafoodDiningTipsPastryChefKitchentipsBBQSeasonalFruitsWineregions
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  • 11 Creative Ways To Use Tequila In Desserts
    10 Mar—Chowhound
    In the minds of many Americans, the quintessential Mexican tipple, is tequila, made from the distilled sap of the Blue Weber agave plant, does indeed have deep, proud roots in Mexico. Before Spanish contact, indigenous Mexicans enjoyed (and continue to enjoy today) a sweet, lightly fermented agave-based drink called pulque. Spanish settlers to Mexico discovered the drink and realized they could concoct a more powerful pour by distilling it –- and over time, this distilled beverage evolved...
  • 6 Types Of Seafood You Should Avoid Buying At The Grocery Store, And 6 To Get Instead
    8 Mar—Chowhound
    We may receive a commission on purchases made from links. Features Seafood devotees tend to have their go-to sources for ultra-fresh fish and shellfish, whether it's a generous angler friend or a trusted fishmonger who sends them a text whenever something special comes in. But, for many of us, these aren't practical options. Not all areas have specialized seafood sellers, and if they do, they may not be the most convenient places to visit at the end of a busy work day. Instead, when we're in...
  • —Chowhound
  • 11 Mistakes To Avoid That Will Ruin Your Homemade Kimchi
    16 Dec 2024—Chowhound
    Cooking Korean food is beloved for its bold, punchy flavors, and no Korean meal could be considered complete without some form of kimchi. The term simply refers to salted, fermented vegetables, therefore kimchi can be prepared in a wide range of ways. Everything from mild and refreshing dongchimi, a brothy radish preparation, to pickled perilla leaves. The type of kimchi most familiar to American diners is a tangy, garlicky concoction of fermented cabbage with a bright red hue from a long...
  • 11 Brandy Myths, Debunked
    24 Dec 2024—Chowhound
    Like peppermint candy canes and mulled wine, brandy is one of those old-school foods and drinks you probably don't see around very much except around the winter holidays. Sure, you may have older relatives who enjoy a taste of it after dinner or you may see a bottle at your favorite bar, but you may not see the barkeep reaching for it very often. And unless brandy is your spirit of choice for spiking eggnog or curing a homemade fruitcake, you likely don't keep it around at home, either. This...

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