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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Brooklyn-based Talea Beer Co. recently introduced an oyster stout, which was made in collaboration with an organization working to restore New York's reef.
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While the filling in gimbap is important, so is the type of rice you use in this popular Korean seaweed roll. Here's what you should be using and why.
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Alton Brown may be one of the biggest names in the food industry today, but his first job in the industry was a humble and less-than-glamorous role in college.
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Fish sauce is a popular condiment used in many Asian dishes. If you have a bottle and don't want the smell to spread, here's where you should be storing it.
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There's nothing quite like freshly made cinnamon rolls. For the lightest and fluffiest cinnamon rolls ever, try adding a mashed potato to your next batch.
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Meat stock can be used for soups, stews, braises, gravies, and more. If you find your stock to be too watery, you can use this pantry staple to thicken it.
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Although it's easy to find hummus in stores these days, it's also easy to make hummus at home. Here's how long each is good for when stored in the fridge.
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Howard Schultz has left and returned to Starbucks several times over the course of his career with the coffee giant. Here's why he left the first time, in 1985.
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Yogurt parfait is a great breakfast option you can make in advance and store in the fridge. Here's how to avoid the granola from becoming too soggy overnight.
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Chili is a great dish to make ahead and freeze, to enjoy up to six months later. For the best results, don't forget this small but important step.
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You're probably aware of the rule of thumb that says to only eat oysters in a month that has an "r" in it. That's no longer the case today. Here's why.
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It's always a good idea to make extra home-cooked soup. How long all that extra soup will last will depend a lot on how you plan to store it.
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Although celery had been used for thousands of years, its usage was medicinal and decorative. As a bitter herb, celery wasn't really eaten. That all changed.
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Starbucks may be known for coffee, but it also serves a wide range of food. However, don't expect any food at its original Pike Place Market store. Here's why.
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Onions are incredibly versatile and can be canned for longer storage. The type of onions you choose for canning can make a difference. Here's what to look for.
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Kentucky accounts for 95% of all bourbon supply in the world. Part of the reason has to do with the unique mineral water found in the state.
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Apples often contain pesticide residue. That's why it's important to wash them first before eating. According to science, there is one method that works best.
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Crumb pie crusts are an alternative to pastry pie crusts, and can be made from things like graham crackers. This breakfast staple offers another option.
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InnovAsian's Crispy Chicken with Almonds, sold at Walmart and elsewhere, were recently the subject of a recall, for potentially having an undeclared allergen.
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Canned and pouched tuna make it easy to enjoy the benefits of tuna fish. However, you may be wondering if there are any differences between the two. There are.
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Free Wi-Fi availability helps explain the popularity of Starbucks as a "third place" to work and socialize. So when did Starbucks start offering free Wi-Fi?
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The beauty of deviled eggs is that you can add all sorts of ingredients as an ugrade. For an extra tangy boost of flavor, try adding this popular condiment.
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A specialty of Liuzhou, in the Guangxi region of China, luosifen soup, or river snail rice noodle soup, has become increasingly popular, despite a unique trait.
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Accidental inventions in the culinary world are not limited to food items. The microwave resulted from an accident. So did CorningWare.
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IHOP adds an unexpected ingredient to their omelets that, according to some people, is the reason why their omelets are so fluffy.
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The standard way to open fresh oysters is to use an oyster knife, which can be difficult and dangerous. Luckily, there's another way that involves less effort.
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When it comes to food, there's a natural assumption that fresh is better than frozen. However, in the case of salmon, frozen is sometimes better than fresh.