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 scenes while she is traveling.
- 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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Before David Chang opened his first restaurant, he trained with several top names in the culinary world, including Tom Colicchio at this New York restaurant.
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Need softened butter but don't have time to wait for it to warm up on the counter? Try this hot jar trick for a quick and easy shortcut to softened butter.
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Most of us have purchased something that comes in a red mesh produce bag. Rather than throwing it out, turn it into a useful tool in the kitchen instead.
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If you find yourself throwing out a lot of food because they spoiled before you could eat them, your storage system could be to blame. Try the rotation trick.
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Even Martha Stewart needs to grab food on the go sometimes. And her favorite go to happens to be a classic combo from Papaya King on the Upper East Side.
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Breadcrumbs are a popular binding agent to use with burgers. When it comes to turkey burgers, fresh breadcrumbs will work better. Here's why.
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Next time you're heating up a can of chicken noodle soup, give it an easy upgrade by adding in some whisked eggs.
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Many bourbon brands are named after their founders or someone in their family. Here's the heartwarming reasoning behind the Michter's name.
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There are many types of salts out there, and fleur de sel is one of the most prized types of salt by acclaimed chefs. Here's the brand Ina Garten recommends.
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A key component of Margaritas and other cocktails, you can also easily make triple sec at home. As an orange liqueur, the type of orange you use is important.
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Bourbon is delicious on its own or in a cocktail. But it's also a great alcohol to cook with. Here's what to know about choosing which bottle to cook with.
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For your next get-together, consider offering a salsa board. Not only is it easy to put together, but it will wow your guests and give them plenty to snack on.
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Starbucks may be one of the biggest names in coffee, but Peet's is actually the world's largest coffee company, and the two have long had a historic connection.
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Double barrel bourbon may have been discovered by accident, but these days, more and more distillers are offering their own versions for extra flavor.
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If you made too much sticky rice or have leftovers, you may be wondering how long it's good for. Here's how long it will last in the fridge and freezer.
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Despite the myths, carrot tops are completely edible and are a great addition to numerous dishes. Here's why you need to stop throwing out carrot tops.
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These days, bottles of bourbon are readily available for consumers to purchase. We can thank George Garvin Brown, founder of Old Forester, for that. Here's why.
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A dirty martini typically includes olive brine to add an extra salty flavor. Turns out, there are ways to achieve a similar taste without using olive brine.
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Italian ice cups aren't just for dessert. They also make a fantastic shortcut for making your favorite frozen cocktails, including margaritas and daiquiris.
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Stop throwing away your burnt toast. Here are the best ways to salvage your burnt toast, and different ways to incorporate burnt toast in different dishes.
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Most people know to use older eggs for hard-boiled eggs. But does the same principle apply to soft-boiled eggs? Here's what you need to know.
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Blanton's may be popular in the US today, but that wasn't always the case. When it was first introduced, Blanton's was more popular in Japan. Here's why.
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There's nothing worse than cooking and opening a crab just to find that it has little to no meat. Here's how you can check if a crab is meaty,
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No one wants a dry burger, no matter what kind of protein is being used. The key to the juiciest burgers, especially non-beef, is in the amount of fat you use.
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If you think that washing raw fish before cooking it is a good idea, think again. Like raw poultry, there's a good reason washing raw fish is a bad idea.
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Sour mash is a term that comes up frequently when it comes to bourbon. And there's a very good reason for that, and it has to do with how bourbon is produced.
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Just about everyone who has ever boiled an egg has had to deal with the frustration of peeling it without losing all the egg white. This baking staple may help.