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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Much like how the wines of the French regions of Burgundy and Bordeaux have distinct flavors and bottle shapes, so do the glasses they're best enjoyed in.
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If you've ever looked at the back of a food package, chances are you've seen the words "xanthan gum." Here's what the ingredient does and why it's so common.
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This is the scientific reason your stainless steel pans are sometimes non-stick, and here's exactly how to take advantage of it for a clean pan.
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Unconventional additions to traditional salsa aren't anything new, but there's a lesser-known fruit that could bring a delicious twist to your next batch.
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A bottle of wine with a low-calorie label might appeal to the health-conscious consumer, but what does it really mean? Here's how a wine gets that designation.
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Adaptogens are a semi-recent health craze that have made a dent in the food and beverage market. But what exactly are they, and how do they work?
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homemade bone broth is a healthy, nourishing delicacy. Adding this simple step will take your bone broth up to a whole new level.
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Tiger nut flour is pretty easy to use and comes with some tasty benefits. But there is a quality control step you may not want to skip.
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When buying olive oil, you've probably seen the descriptor "first cold pressing." But what does that actually mean? Here's where that title comes from.
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If you don't like the taste of stevia, there is a suitable alternative. What is lucuma powder, and why might it be a better option to battle that bitterness?
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One tender type of lettuce reigns supreme when it comes to making wraps. Here's why Bibb or Boston lettuce is perfect for small bites.
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Are air fryers really the time saver users claim? The truth behind just how much time you might save utilizing an air fryer in your kitchen.
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Everybody wants to eat a bit healthier, but does choosing "clean" products steer us in the right direction? Here's why "clean" might not mean what you think.
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According to a Trader Joe's podcast about their frozen foods, the salmon you find is wild Alaskan salmon. But what's so special about that?
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This sour side dish has taken the world by storm -- not only as a flavorful layer to a Reuben sandwich or Bratwurst sausage but for its health benefits.
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Steaming veggies gets a bad rap, but it's arguably one of the best methods of preparation. Here's why you should steam vegetables and how to do it.
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Cold food often requires a bit more seasoning to become fully flavorful than hot food. Here's the science of why you're reaching for the salt.
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Close to five million tons of cocoa are produced across the globe annually, and around 40% is produced in just one country. Here's what to know.
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There is a specified "danger zone" of temperature for food safety. Find out what it is and how can you avoid it when storing and heating up leftovers.
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The letters and numbers you find stamped on the short side of an egg carton is not just a lesson in some new form of hieroglyphics, it's the Julian date.
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The banana, everybody's favorite self-packaged grab-and-go snack, comes in many delicious forms. Here is the scientific reason frozen bananas taste so sweet.
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If you're perplexed while scanning the long-stemmed onions at the store, you're not alone. Here are the differences between scallions, ramps, and leeks.
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From the bulb and leaves to the seeds and pollen, all parts of the fennel plant are edible, but what's the difference between the seeds and pollen?
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Nothing beats homemade mayonnaise, except for homemade mayonnaise made with this decadent fat instead of standard oil. It will take your mayo to the next level.
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If you've ever opened your fridge post-turn of the can opener and found an empty jar of mayo, your dreams of a scoop of tuna salad are not lost.
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If the thought of shipping eggs conjures up an image of a box of broken Humpty Dumpties well past their best-by date arriving at your door, worry not.
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Healthy fanatics have caught wind of a sacred Indian cooking staple -- ghee. So, what's the difference between regular ghee and the A2 variety?