Cheryl Lu-Lien Tan is a New York City-based food and fashion writer whose work has appeared in the Wall Street Journal, New York Times, InStyle, Marie Claire, Every Day with Rachael Ray, Family Circle, Baltimore Sun, Chicago Tribune, Washington Post, and many other outlets. She is a regular contributor to the Atlantic Food Channel. Born and raised in Singapore, Tan graduated from Northwestern University and completed two residencies at Yaddo, the artists’ colony. A Tiger in the Kitchen is her first book. Follow her at: twitter.com/cheryltan88.