Jessica Yoon

Title: Contributing Writer

Location: Los Angeles, California

Education: B.A. in Art History and Economics, New York University; Grand Diplôme in Cuisine and Pâtisserie, Le Cordon Bleu Paris; M.A. in Food Studies, New York University

Expertise: Cooking, baking, food and culture

- Grand Diplôme in cuisine and pâtisserie from Le Cordon Bleu Paris
- 12-plus years' experience in the food industry

Experience

Jessica Yoon is a recipe developer, food writer and product innovation consultant with over a decade of experience working in the food industry. You can find her work on EatingWell, StarChefs and her blog, Jessica's Dinner Party.

Jessica Yoon has loved to cook, bake and eat for as long as she can remember. She turned her hobby into a profession when she decided to go to culinary school at Le Cordon Bleu in Paris. She studied both cuisine and pâtisserie and graduated at the top of her class.

After a few years of working in the kitchen and as a product manager for café-bakery brands, Jessica went back to school to earn a master's degree in food studies at New York University. During her time there, she learned about the cultural, historical and sociological aspects of food.

Although professionally trained, Jessica also credits learning from many phenomenal home cooks, especially her mom. The knowledge she acquired by watching and cooking alongside those cooks—mostly women—has been invaluable to her.

About EatingWell

EatingWell has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Learn more about us.
What Is Gochujang & How Do I Use It?
Article
If you're a fan of Korean food, you've probably encountered gochujang. It's used in the spicy red sauce for bibimbap and is the base of many dipping sauces for meats and veggies. But what exactly is gochujang? Read on to find out.
Advertisement
6 Things in Your Freezer You Should Throw Away
Article
The freezer is our best friend when it comes to food preservation, but sometimes we forget that it can't keep things fresh for eternity. Here are six types of items in your freezer that probably need to be tossed.
12 Things in Your Fridge You Should Throw Away
Article
There's a lot our refrigerators can do, but keeping our food fresh forever is not one of them. Here are 12 types of items that we oftentimes store a little (or way) too long for our safety.
Yams vs. Sweet Potatoes: What's the Difference?
Article
Aren't yams and sweet potatoes the same thing? Nope. Here's everything you need to know about the difference between the two, and why we've been confusing one for the other.
Regular vs. Extra-Virgin Olive Oil: What's the Difference?
Article
What makes extra-virgin olive oil so much more special (and pricier) than regular olive oil? Here's what you need to know about the difference between the two, and why you need both in your kitchen. Plus, advice on selecting "good" olive oil from an expert.
9 Things in Your Pantry You Should Throw Away
Article
When was the last time you cleaned out your pantry? If you're like us, it may be time for an inventory update. We bet there are a lot of items in there that are no good or have expired. To help you get started, here are nine common types of pantry items that you most likely need to take a closer look at and possibly toss.
How to Thaw a Frozen Turkey Safely
Article
You bought a turkey, but it's frozen solid! Now what? Don't worry, because we're here to guide you through three different ways to safely thaw a frozen turkey.
Advertisement
How to Keep a Turkey Warm
Article
What's the best way to keep a turkey warm after cooking? We've got all the answers! Plus, we'll go over how to calculate proper cook times.
What Is Green Salt?
Article
Is Green Salt the healthier salt alternative we've all been searching for? Read on to find out whether it really lives up to that promise. Plus, we'll tell you how to use it and where you can find it.
How to Thaw a Frozen Turkey Safely
Article
You bought a turkey, but it's frozen solid! Now what? Don't worry, because we're here to guide you through three different ways to safely thaw a frozen turkey.
How to Keep a Turkey Warm
Article
What's the best way to keep a turkey warm after cooking? We've got all the answers! Plus, we'll go over how to calculate proper cook times.
What Is Green Salt?
Article
Is Green Salt the healthier salt alternative we've all been searching for? Read on to find out whether it really lives up to that promise. Plus, we'll tell you how to use it and where you can find it.
Sea Salt vs. Table Salt: What's the Difference? 
Video
Are table salt and sea salt really all that different? We'll break down each salt's distinct characteristics and explain whether one is healthier than the other. 
How to Store Bread
Article
Say goodbye to stale bread! Here are our tried-and-true methods for how to keep bread tasting fresh for longer. (Psst: The secret is storing it properly.) 
Advertisement
What Is Japanese Mayo?
Article
Japanese mayo has a cult following: here's why. Plus, where to buy it and an easy hack for getting started making it at home.
Can You Freeze Bell Peppers?
Article
Yes! Here's everything you need to know about freezing bell peppers, including how long you can freeze them and recommended uses for frozen bell peppers.
Sumo Orange Vinaigrette
New!
This Sumo orange salad dressing is the perfect combination of sweet, tart and savory. The fruit's mandarin-citrus flavor profile is highlighted by using its juice, zest and rice vinegar, while soy sauce gives the vinaigrette a hint of umami goodness. Drizzle over leafy greens with chunks of avocado and Sumo orange segments, or whatever salad you like best.
Yuzu Kosho Vinaigrette
New!
Yuzu kosho is a fermented Japanese condiment made with yuzu juice and rind, Thai chiles and salt. It's an aromatic and potent paste available at Japanese markets, specialty stores, some supermarkets and online through Amazon, Instacart and other sites. It comes in two styles: red or green, depending on the color of the chiles used to make the yuzu kosho. Combine it with yuzu juice, olive oil and a touch of honey to make this bright and zingy vinaigrette. You can use either green or red yuzu kosho. Drizzle this vinaigrette on anything from roasted beets and avocado slices to scrambled eggs and, of course, your favorite salads.
How Long Do Bell Peppers Last in the Fridge?
Article
Find out how long you can store bell peppers in the fridge. Plus, learn our tips for how to keep them fresh for as long as possible.
How to Reheat Fried Chicken
Article
Can reheated fried chicken be both tender on the inside and crispy on the outside? Absolutely! Read on to find out different ways that leftovers can be reheated, and our three tips on how to keep that skin crisp.
How to Tell If Eggs Are Bad
Video
Not sure if your eggs are still good? Here are a few ways to check. Plus, learn what the "packing date" is and how best to store eggs.
Advertisement
Does Apple-Cider Vinegar Go Bad?
Video
Is that dusty bottle of apple-cider vinegar in your pantry still good? Here's what you need to know about apple-cider vinegar and its expiration date. Plus, how to store it and what to use in case you're out of apple-cider vinegar.
Does Honey Go Bad?
Video
Is that crystallized honey sitting in your pantry still OK to use? Here's what you need to know about honey and whether it ever expires.
Can You Freeze Figs?
Video
Freezing figs is a good idea! Here's everything you need to know.
What Is a Fig? Plus, How to Eat Figs
Video
There's a reason why figs have been eaten for centuries. (Spoiler alert: They're delicious and healthy.) Here's everything you need to know about what makes them so great, including how to eat figs, some varieties of figs, whether or not there's a wasp in your fig, the health benefits of figs and a couple of warnings about figs.
What Is a Sumo Orange and How Do I Use It?
Article
Sumos are an incredibly sweet, nutritious, and easy-to-eat citrus fruit.
What Is Yuzu and How Do I Use It?
Article
Yuzu is a citrus fruit valued for its aromatic and flavorful juice and zest. Despite its complex profile, yuzu is surprisingly easy to use.
© Copyright EatingWell. All rights reserved. Printed from https://www.eatingwell.com