KJ Lannon - Tasting Table

Location

Grand Rapids, Michigan

School

Michigan State University

Expertise

Vegetarian Cooking, Baking, Food Science

KJ is a spice girl. The hotter, the better.
She's the designated pie maker for every family event and a firm believer in butter crusts.
She's helped Kellogg and Nestlé explain food and nutrition facts to consumers around the world.

Experience

KJ has been a freelance writer and editor for over 25 years. Over that time, she's teamed with international food and nutrition clients, worked on the blog for The GFB, written quirky packaging copy for many flavors of Joe Coffee, and even written a play to teach kids about eating breakfast.
As an adventurous cook, she's always looking for ways to fit one more flavor into her spice cabinet, proving that vegetarian cooking can be exciting and nutritious. KJ mastered pie-making at her grandmother's side and is still perfecting her techniques for Dutch oven bread. She's also raised a kid with food allergies and is interested in ways to alter recipes around those needs.

Education

KJ majored in English and French at Michigan State 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 KJ Lannon

Cook

Cook By KJ Lannon

The No-Bake Peanut Butter Dessert You Just Shouldn't Bother Making

While you could whip up these peanut butter treats in no time flat, it's probably not the best use of your time and ingredients.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

How To Store Opened Canned Vegetables So They Last Longer

With some canned vegetables, you simply won't use the whole container in a single meal. So what's the best way to save the rest until you need them?
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The One Plant-Based Milk With Just As Much Calcium As Dairy Milk

While calcium occurs naturally in animal milk, its levels are much lower in dairy alternatives made from plants.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Canned Fruit That Should Stay Out Of Your Shopping Cart

Canned fruit is incredibly useful when you want to prepare something that is out of season, but there is one canned fruit you'll want to avoid.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Crunchy Addition Your Canned Pie Filling Needs ASAP

Canned pie filling is a real time-saver, allowing you to avoid peeling and chopping fruit. And there are lots of ways to make canned filling even better.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Snack Hack That Makes Grapes Deliciously Fizzy On The Inside

Mother Nature may not have grown fruit this way, but if you've got a SodaStream, it's definitely worth trying.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The 3-Ingredient Veggie Sandwich With No Meat And Tons Of Flavor

Yes, the first ingredient is bread. The second is butter. And the third? It's not mushrooms, tomatoes, or any of the usual suspects.
By KJ Lannon Read More
Drink

Drink By KJ Lannon

How Many Cocktails Can You Make In One Shaker At A Time?

If you're hosting a party and don't want to spend the whole night behind the bar, you need to know how many drinks you can shake at once. We have the answer.
By KJ Lannon Read More
Culture

Culture By KJ Lannon

The Modern Hibachi Restaurant Was Shaped By An Ancient Prototype

You may have enjoyed the theatrics of a U.S.-based hibachi restaurant, but the cuisine has ancient origins that look pretty different from today's versions.
By KJ Lannon Read More
Entertain

Entertain By KJ Lannon

The Food Safety Tips You Need When Serving Sandwiches In An Indoor Buffet

If you are planning an indoor buffet any time soon, here is what you need to know about how to store your sandwiches for the event.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

Yes, You Can Freeze Leftover Canned Peaches. Here's How To Do It Properly

You can't just throw out leftover canned peaches, especially when there are so many creative ways to use them. But can you freeze the fruit?
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Best Ingredients To Give Tonkatsu Sauce An Umami Boost

There are few things more delicious than a perfectly prepared tonkatsu. Making your own sauce is a way to elevate the dish, here's some expert advice.
By KJ Lannon Read More
Restaurants

Restaurants By KJ Lannon

The Fan-Favorite Lemonade Returning To Chick-Fil-A With An Extra Twist

Fans of the popular fast food chain Chick-fil-A can rejoice, because on January 7, a beloved past lemonade beverage is returning with a twist.
By KJ Lannon Read More
Exclusives

Exclusives By KJ Lannon

The Winter Vegetable You Should Be Throwing On The Grill This Season

As explained by an expert pitmaster, you should definitely consider grilling this winter vegetable, which can be served in a number of delicious ways.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Kitchen Appliance TikTok Says Is Better Than Your Nespresso Machine

It seems like every day a new type of coffee maker hits the market, but a TikTok trend has embraced an old favorite you shouldn't count out.
By KJ Lannon Read More
Restaurants

Restaurants By KJ Lannon

Why You Should Skip The Chocolate Fondue Fountain At Any Buffet

Ah, chocolate fountains. So stunning. So tasty. They are the thing of sweet dessert-laden dreams, but here's why you should consider skipping them.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

Don't Use A Mandoline Without One Extra Safety Tool

The beautifully even slivered vegetables you get when using a mandoline are appealing. But to avoid slicing your fingers, always use this equipment with it.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Prep Tip To Ensure Your Tempura Veggies Don't Quickly Turn Soggy

Nobody wants to end up with a soggy, greasy piece of tempura, especially when cooking vegetables. Here's what an expert suggests for avoiding this pitfall.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Zesty Ingredient You Need For The Most Tender Pie Crust Ever

The acid in the juice will keep gluten from forming, so the pastry will stay soft and tender instead of getting tough and chewy.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Simple Mistake That Stops Puff Pastry From Rising Perfectly

Puff pastry is a delicate dough that can get spoiled when you're working it, so that the rise isn't good. Here are a couple of tips to remember to prevent this.
By KJ Lannon Read More
Drink

Drink By KJ Lannon

The Types Of Beer You Should Actually Be Serving Warm

As much as we love an ice cold beer, not all styles should be served that way. An expert walks us through which styles thrive at a warmer temperature.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

The Reason Why Your Chocolate Is Stuck To Your Candy Molds

Making molded chocolates looks like it would be easy: Just melt, fill, cool, and release! But like many aspects of chocolate-making, it can be finicky.
By KJ Lannon Read More
Grocery

Grocery By KJ Lannon

The Best Canned Baked Beans Brand Is Probably In Your Pantry Now

According to Tasting Table's ranking of the 12 best canned baked beans, this brand rose to the top.
By KJ Lannon Read More
Drink

Drink By KJ Lannon

Why Pinot Noir Doesn't Stain Teeth Like Other Red Wines

If you're fearful of the purple smile when drinking red wine, stick to lighter reds such as pinot noir. There are some scientific reasons why they stain lesss.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

How To Clean Up Your Frying Oil With One Common Vegetable

It may seem odd, but some swear that carrots are best for cleaning your oily pan while cooking. This is one experiment you have got to try for yourself.
By KJ Lannon Read More
Drink

Drink By KJ Lannon

3 Easy Ways To Dress Up Your Next Chocolate Mudslide Drink

If you're into cocktails like chocolate mudslides, it's safe to say you like your drinks fancy. But you can dress up this recipe even further.
By KJ Lannon Read More
Cook

Cook By KJ Lannon

How To Salvage Burnt Rice With A Single Slide Of Bread

Burning rice is easy to do, but, thankfully, with this bread tip, it's easy to fix, too. We've even included tips on how to rescue your pan to use again, too.
By KJ Lannon Read More

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