Jen Peng
School
New York University
SUNY Geneseo
Expertise
Asian Cuisine, Fine Dining, Cocktails
- Jen has been a freelance food writer since 2018, and her food content has been featured by Tripadvisor/Viator, Getaway Reno/Tahoe Magazine, and Westcoast Wayfarers, among others.
- She has been to more than 75 countries, and loves exploring the local food scene.
- Jen has dined at Michelin-starred restaurants in more than 30 cities across a dozen countries.
Experience
Jen is a Tahoe-based food and travel writer who loves to travel. She has put her lifelong love of food and eating, and her adventurous palate, to good use by writing about food & drink and other related topics as a freelance writer. She has written for the likes of Insider, Mashed, Tripadvisor/Viator, Hipcamp, Getaway Reno/Tahoe magazine, American West magazine, and numerous other websites. She has also worked with restaurants to come up with copy, advertorials, and editorials.
Education
Jen has bachelor's degrees in English and Philosophy from SUNY Geneseo, a small liberal arts college in western New York, and a JD from NYU School of Law.
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 Jen Peng
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It can be a pain to wait for your oven to preheat, especially if you are in a rush. Luckily there's an easy trick to speed up your oven't preheating time.
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Stored properly, fresh bok choy can last up to a week. Here's what you need to know about storing bok choy to maximize its shelf life.
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Hot dogs are an easy and delicious treat that can be enjoyed at any time. However, it's important to store them properly. Here's what you need to know.
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You may have seen these cute mini beer shots at a bar or on social media and might be wondering what's in them. Despite the name, there's no beer in the shot.
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Bourbon-soaked cherries are incredibly easy to make. A great cocktail garnish, they also make for a great boozy snack. Here are some ideas of how to enjoy them.
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Commonly made with raw fish, poke can be refrigerated to be enjoyed another day. Here's how you should store your leftover poke to keep it as fresh as possible.
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For someone with celiac disease, avoiding gluten is critical. Increasingly, there are food items certified as gluten-free. However, there's an important caveat.
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Originating in Pennsylvania Dutch country, shoofly pie is a unique pie with an odd name. There are also several theories as to how its unusual name came about.
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Slow cookers can keep your meal warm until you're ready to eat it. However, there is a limit to just how long you can safely use the warm setting.
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Kentucky dominates the bourbon industry today, producing 95% of the world's supply. How Kentucky became the bourbon hub that it is is due in part to history.
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Having a a tough time unmolding your Jell-O creation? There's a really easy trick that will get your Jell-O out of the mold in no time. Here's how it works.
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Sticky rice may be a staple in Chinese cuisine today, but it has a long and rich history, including a hidden connection with the Great Wall of China.
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The modern niçoise salad typically includes niçoise olives. If you can't find niçoise olives, you can use kalamata olives instead. Here's why that works.
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Lunch meat packages are a handy item to have in your fridge. Here's how long those unopened packages are good for in the fridge.
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Tasting Table recipe developer Jessica Morone's carrot cake donuts are not only a delicious portable treat, they include orange juice as a secret ingredient.
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Whether you're preparing a make-ahead sweet potato casserole or have leftovers, there's a better way to freeze your casserole. Here's what you need to know.
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You're probably aware our sense of smell can impact how we taste food. But did you know that our sense of hearing, and altering noise, can also have an effect?
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Did you know that you can cook an entire pumpkin in an Instant Pot or pressure cooker? It's actually super easy, as long as you pay attention to a few things.
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Want an easy frozen treat? Look no further than those packets of powdered drink mixes you have in the pantry. Here are some easy ideas to try.
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Charcuterie boards are a staple when entertaining. For an easy way to upgrade your board, look to your crackers, and the variety you're offering.
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Chef and author of "Las Cocina," Rick Martinez will always make the time to make homemade tortillas. Here's why it's worth it to make that effort.
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If your fried rice keeps turning out mushy, then you need to start making your fried rice in smaller batches. Here's why.
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For the best results when making stir-fries, you want to use thin slices of meat. Here's a freezing tip that will help you achieve that.
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Koozies are not just for keeping beer cold. You can also use them to keep your ice cream pint from melting. Here's why.
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Pepperoni is more than just a great pizza topping. Strategically placed, it's also the key to mess-free pizza bagels. Here's how.
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Serving the dressing on the side works for some salads. Not a Caesar. Here's why you should avoid serving Caesar salad dressing on the side.
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If you like pulled pork sliders but not the work and time involved to make them, try sliders using canned SPAM instead. They're easy and won't take long.