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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Not only may an apple a day keep the doctor away, but a cup of its juice may offer a solid alternative to your favorite sports drink.
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Unlock the secrets of coffee roasts and brewing temperatures to elevate your java experience. Discover the perfect brew for light and dark roasted beans.
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When wandering through the meat aisle in the supermarket, you'll notice three distinct grades in every beef cut. These are the differences between each cut.
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If you prefer your meat well done, but still don't find the thought of tough, dry beef appetizing, a tuna steak may be the tasty alternative you crave.
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Maximize meat freshness and safety with proper refrigeration. Learn best practices to prevent bacterial growth, ensure taste, and extend shelf life.
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The first time you cook something new you may swear it'll always be your favorite, but that perspective often changes once you've made it dozens of times.
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Nothing says grilling season like a juicy steak complete with beautifully charred lines, but not all pieces of meat are cut out for the grill grates.
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Bison is leaner than beef, which is a plus if you're watching your saturated fat intake, but less fat mean you should think twice before grilling bison burgers.
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It happens to us all - dinner time rolls around and you realize you never took the frozen meat out to defrost. Cue the immediate facepalm and audible sigh.
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You've probably heard of dry curing or dry rubbing bacon, but you may not have hear of the alternative, "pumping." Here's how the processes differ.
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It's the one that tastes the most like cow's milk. The "original" label tells you it's the best option for subbing in for dairy milk's traditional applications.
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There is one word to remember when it comes to subbing cauliflower rice for its original grain counterpart - moisture.
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Move over nori, there's a brown algae-based kelp known to pack an inspired umami punch that will instantly elevate your dashi broths and soups.
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If you're a fan of creamy soup, but your not so fond of dairy, a few cashews can help thicken your soup without adding excess flavor. We'll tell you how.
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Baking powder is a pantry item any aspiring baker wants to have on hand. Here's the simple addition to convert baking soda into baking powder.
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Turns out you are probably already very familiar with what a tisane is and most likely have a box or two of them hanging out in your pantry.
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Pan-searing chicken may invoke a twinge of fear, but here is the foolproof way to determine when it's time to flip skillet chicken.
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Wheat bran is the tough outer layer of the kernel that is removed during the processing of the kernels into flour.
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There are two basic culinary techniques for carving up poultry, fish, and meat. Here are the important differences between butterfly and spatchcock cuts.
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While proper maintenance of a cast iron pan includes building up a layer of oil to make the surface nonstick, you should still cook with oil each time.
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For beautifully tender and flavorful browned asparagus, one method combines two classic ones. Here's the easy cooking method for tender, browned asparagus.
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The ancient Romans used it, and now it's making a resurgence in modern cooking. Here's the best way to cook with the tangy ingredient verjuice.
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The key to masking the bitterness of kale in your smoothie lies in counterbalancing it with one of these important ingredients.
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If you're on the hunt for a low-sugar replacement for chocolate, switch it for the equally as flavorful carob. Here's why this swap makes a great alternative.
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There are quite a few ways of cooking the little green guys, and different culinary applications can bring out different sides of broccoli's flavor.
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What is argan oil and how do you cook with it? Here's what you should know about the oil -- where it comes from and how it's produced -- and how to use it.
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A wild salmon will have a larger, fan-shaped tail than its farmed friend. What causes this? And how else can you tell the difference if no tail is to be found?