Jennifer Sweenie
School
Tulane University, Nutritional Therapy Association, Natural Gourmet Institute For Health & Culinary Arts
Expertise
Nutrition, Food & Recipes, Health & Wellness
- Jennifer is a pro at all things sugar-free and making delicious food sans the sweet stuff. She has an arsenal of recipes, tips, and guidance she plans on turning into her dream cook/nutrition book.
- She's been interviewed as an expert on FOX4 about how to get kids to eat less sugar.
- Jennifer serves on the Board of Directors for Slow Food NYC and The Farm-to-Consumer Foundation.
Experience
Jennifer is a functional nutritional therapy practitioner, certified health-supportive chef, and health coach. She has written for Good Housekeeping, Cooking Light, MindBodyGreen, and myPrimalCoach. Her recipes have appeared in Paleo magazine and on the Today Show. Jennifer has 15 years of experience in the culinary and wellness world. Starting out as an intern for the Good Housekeeping test kitchen, her love of food and the written word collided. She started her own business over a decade ago which evolved from cooking for cancer patients, to consulting and recipe development, to a private 1:1 nutrition practice and corporate wellness provider. Jennifer joined Static in 2022 and enjoys translating nutrition information, demystifying cooking and baking techniques, and exploring new ingredients and healthy alternatives for Tasting Table, Daily Meal, and Health Digest.
Education
Jennifer holds a B.S.M. from Tulane University and a culinary arts degree from the Natural Gourmet Institute. She is a graduate of the Nutritional Therapy Association and a certified primal health coach through the Primal Health Coach Institute.
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 Jennifer Sweenie
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If you choose to opt for a cut from the round section of the cow, it's important to know how to cook it to maximize tenderness and flavor.
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Overmixing gets a pretty bad rap when it comes to baking, but did you know that it's actually beneficial to overmix gluten-free batters?
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The kitchen gadget obsessed may be prone to using their mallet any chance they get, but there are cases when it's best used and others when it's not needed.
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Nope, the most butter consumption in the world didn’t happen in France. You might be surprised to learn that New Zealand took the top spot in 2022.
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Steer clear of those old aluminum pots for your tisane tea brewing. Uncover the hidden dangers and safe alternatives to avoid potential health risks.
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Some beginner cooks may confuse pectin and gelatin and consider them to be the same. However, the two actually have several key differences.
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Lean and lightly marbled, flat iron steaks are tender and delicious. Nevertheless, connective tissue, if not removed, is less than appetizing.
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Learn how to safely and efficiently cool homemade broth. From ice water baths to implements, see the best methods for perfect temperature control.
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Green tea has been proven to come with a whole host of health benefits. Since it's so good for you, can it help you reach your daily hydration goals?
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Fish is finicky to cook and the potential dangers that come with consuming it raw add fuel to the pressure fire when you're trying to get it right.
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It may seem like the best and most convenient choice, but will the quality of your cup of coffee be affected for better or worse with an all-in-one system?
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Not everyday is the perfect day for heading outside to the backyard for some grilling. Here's how to get a great tasting hot dog when you're stuck inside.
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Savor the contrasting delights by exploring the nuances of French steak tartare and Italian carne cruda - both examples of raw beef at its finest.
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Getting crisp salads and juicy fruits are a matter of mastering the grocery store game. Find the freshest produce by getting there just after the trucks do.
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If you aren't utilizing the two-zone method for grilling yet, you're missing out on an important grilling hack.
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A special packaging available at grocery stores makes some steaks last longer than normally expected. Here's what to know about this special packaging.
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These green sauces may look a lot alike but do they have similar flavor profiles or ingredients? And what about interchangeability? We'll break it down.
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Different from the popular kombucha, Japan's nutritious kombu-cha is filled with minerals, packed with umami flavor and made of fermented sea kelp.
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Tuna in a pouch is convenient on the go, but there are also some pros and cons to choosing pouched over canned tuna that are worth considering.
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When to choose a blender or a food processor is pretty straightforward for many dishes. But when it comes to soup, the answer depends on what you want to eat.
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The combination method cooks meats using a blast of hot and high heat, and then a dose of low and slow heat. But which meats cook best with this technique?
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Unlock the secrets of tenderizing tough cuts of meat like flank steak with a technique that guarantees succulent and mouthwatering results.
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For whatever reason, if you don't have access to a grill to get your burgers ready, there is a way in your kitchen to get a similar char on your meat.
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Assessing the thickness of muscle fibers in a cut of beef will clue you into just how much jaw power you will need to chew on it, so you should pay attention.
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If your grill doesn't come with a built-in thermometer, there's a simple trick you can use to gauge if is hot enough for steak. No fancy tools required.
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Purchasing salmon in the seafood aisle often comes in two distinct forms: salmon steaks and salmon fillets. They are similar, but there are key differences.
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Dashes and splashes are both tiny amounts, and though they are often used interchangeably, there is a difference between the two when it comes to making drinks.