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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You can make coconut cream at home using a can of store-bought coconut milk; here's everything you need to know about this trick.
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A root vegetable worth exploring and definitely worthy of the spotlight. It has an earthy taste, often compared to a milder carrot, cabbage, or turnip.
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There is certainly no reason to send overcooked salmon to the trash bin. You may not want to eat it alone, but there are many ways to still enjoy this fish.
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Those cans of beans on grocery store shelves may contain more than just beans and water. One particular preservative is worth noting for taste and salt content.
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Worried about dairy in your hot dogs? This label is a quick way to make sure no milk products have been added as fillers to the processed meat.
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Traditionally, adding milk to tea helps add a creamy texture while reducing bitterness, but certain non-dairy milks can boost the tea's flavor as well.
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If you want to minimize your food waste, there's a simple texture hack to keep in mind to make the most out of your meal prep.
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There's a good chance they may have been labeled incorrectly as well - the two varieties are interchangeable. However, they are not totally identical.
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Tapioca is not just for pudding and bubble tea. This starchy ingredient has a variety of uses.
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Leftover steak never quite tastes the same, especially out of the microwave. However, if you're willing to put in the time, an oven reheat works well.
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There are a lot of kinds of fish to choose from in the world, so which one is safest for you and the environment? We did the research and found out for you.
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One popular substitute for soy sauce has arisen from its coconut origins, perfect for those looking to still enjoy soy-sauce-taste without the excess sodium.
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While you might remember to clean out your fridge regularly, do you check its temperature? Keeping your fridge cold is a vital part of fridge safety.
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A halibut is a flounder, and both are flatfish, but not all flounder is halibut. Confused yet? Let's break down their main differences.
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Canned foods have a reputation for being super high in sodium. This is the salty canned food myth that you have to stop believing.
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Is there a difference between private and personal chefs? These distinct culinary professionals do have separate roles and responsibilities.
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No other city in the nation has as distinct a cuisine as New Orleans, and we can thank culinary legend Leah Chase for helping bring it to the mainstream.
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While tatsoi isn't nearly as popular or commonplace as some of its vegetable cousins, this gentle little leaf is a flavor and nutritional powerhouse.
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Catching tuna can be done by several methods, but troll-caught may be more sustainable. Here's what makes this process unique to traditional ways.
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To replace buttermilk with something that does not come from an animal but won't sacrifice flavor and texture, Carla Hall has a go-to substitute.
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"Light" has plenty of different meanings in the context of food. So what does it mean when referring to olive oil, and how does it compare to the other types?
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Some mustards are easily swapped, but that's not always the case with Dijon and yellow mustard. Here's what you should know to substitute one for the other.
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Hamburgers are a mainstay staple on American tables. But if you're trying to cut carbs, maybe you should give sweet potatoes a try instead of your typical bun.
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Leave it to Ina Garten to offer up a technique that infuses flavor into shrimp salad. Say goodbye to bland and boiled and say hello to depth and nuance!
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Don't just gently shake your jarred herbs over the recipe you're trying out. To get the full flavor, pop off the plastic sifter and use a measuring spoon.
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Beef ribs can be divided into three categories depending on which area of the cow they come from: plate short ribs, chuck short ribs, and back ribs.
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Ramps are a seasonal delicacy for many Americans, but what are they? Here's everything you need to know about the vibrant spring vegetable.