Jenna Wos
School
University Of Michigan
Expertise
Restaurant Features, Cake-Baking, Metro Detroit Restaurants & Bars
- In 2020, Jenna spent her time binging cake competition shows and began experimenting at home.
- Her experience writing about Detroit restaurants and bars has given her the opportunity to learn about and try the unique cuisine and cocktails the city has to offer.
- In 2023, she interviewed "Chopped" winner, chef Hamissi Mamba of Detroit restaurant Baobab Fare.
Experience
Jenna began her writing career with an internship at DBusiness Magazine, covering restaurant openings for their Daily News. She then interned at its sister company, Hour Detroit, where she had the opportunity to write more in-depth pieces. The internship served her well as she began freelancing for TBD Magazine after graduation, creating feature stories about Detroit restaurants and cocktail bars such as Grey Ghost and Sugar House. Most recently, Jenna has been freelancing for SEEN Magazine, writing listicles about Detroit food brands, pop-up bars, brunch spots, and a feature about James Beard Award-finalist Baobab Fare.
Education
Jenna graduated cum laude from the University of Michigan with her Bachelor of Arts degree in journalism and English.
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 Jenna Wos
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Though similar at their core, Korean and Chinese fried rice differ in a few distinct ways, each of which has an effect on the flavor of the dish.
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Few things are as disheartening as baking a cake only to find it crumbly and dry. This unexpected trick will help your sponge cake stay moist.
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Charlie Chaplin was a beloved icon of the silent film era and the early talkie days. He wasn't a big fan of spicy foods, but the major exception was curry.
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When you're making vegan substitutions to a standard recipe it's easy to get off track with texture. Expert baker Jessie Sheehan shares the tips you need.
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Governor Tim Walz recently visited his favorite Nebraska restaurant while on the campaign trail to indulge in one of the state's most iconic meals.
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The billionaire aviator and movie mogul Howard Hughes was known to have been obsessive-compulsive about many things including the food he ate.
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It's almost impossible to throw a party without making a big, heaping portion of Buffalo dip. Keep things fresh by switching out the chicken for tuna.
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Overall, making deviled eggs is a pretty straightforward affair, but there are always little ways to improve upon your tried-and-true favorite recipe.
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Seafood hot dogs were first created to fill a demand in the Catholic community, but they never became a mainstream product, despite still existing today.
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Emily Dickinson wasn't just talented with the pen, but with the dough too. Sometimes, the two went hand in hand. She often wrote poems while baking treats.
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You might know from experience that
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If you're ever in our nation's capitol, stop by Ben's Chili Bowl and grab a half-smoke. Here's the story behind how the sausage became an icon.
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Poaching salmon doesn't have to be a stressful task that leaves you sweating over if you got it right. All you need is a coffeemaker, and you're good to go.
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Stanley tumblers took the internet by storm to reign supreme as the drinking tumbler of choice, but Owala has been rising in popularity as well.
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"Hamilton" star Lin-Manuel Miranda revealed his favorite Latin drink, and the three-ingredient beverage is an elevated take on an orange creamsicle.
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Anthony Bourdain was known for his strong opinions about food, and those definitely followed through to his feelings on the brew and how we consume it.
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South Korea always tends to be on the forefront of trends. They may be doing it again with this futuristic revival of the early 20th century automat.
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Many history buffs might not be aware that Orville Wright had a hard time finding his favorite drink when he and his brother were working on their planes.
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Red wine should be served at room temperature, right? Not necessarily. Many reds benefit from chilling for a bit to bring out their fruity flavors. Here's why.
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Bar spoons come with an assortment of features that can help measure, layer ingredients, and they're made from a variety of materials that impact your drink.
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What is the oldest cheese in North America? Well, it's not the oldest cheese itself, but the oldest type of cheese and it can be found in Canada.
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Located on opposite sides of the country, New York and California have a rivalry. Naturally, California had an answer to the Long Island iced tea.
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Good brisket is an absolute treat, and some of the best in the country comes from an unexpected source. Find out where to go for delicious Texan brisket.
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Any of the fat elements can be replaced by Greek yogurt, which will lighten the empanada dough and give it a tangy taste while adding some extra protein.
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Remoulade is everywhere in New Orleans - served on the side of your crispy fritters or hidden in your po'boy sandwiches, but how did it become such a staple?
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If you were to travel to a Costco food court in South Korea, you would recognize a few American menu items that have been given a unique spin.
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At one time Pizza Hut was the nation's top purchaser of kale. This may seem baffling considering they never made a kale pizza or even a kale salad.