Lena Beck
Expertise
Environmental Science, Seafood, Farming & Agriculture
- Lena was part of a team that won a Society of Professional Journalists regional award in the student category.
- She earned an award for Outstanding Graduate Career at the University of Montana.
- An article of hers about fishing for lake trout received a special mention in The Counter's 2021 year in review.
Experience
Lena's first career in the restaurant industry led to an interest in writing about where food comes from and how it impacts our lives. She has spent the last three years writing about food systems and the environment.
Education
Lena has a master's degree in environmental science journalism.
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 Lena Beck
-
To kick off the beginning of summer, Topo Chico is launching Aguas Frescas Hard Seltzers. Here's what you need to know behind the newest fizzy flavors.
-
For the ultimate snacking fuel on your road trip, be sure to visit Cheeze-It's retro pit stop. Here's what you can expect from this roadside attraction.
-
Tuna steaks can seem intimidating to grill at home, but your worries are long gone if you know when they finish cooking. Here's the simple way to tell.
-
Though traditional pizza sauce is defined by the bright, springy flavors of tomatoes, garlic, and olive oil, you can elevate the richness of your sauce.
-
Before you can have the perfect s'more, you must master the art of roasting marshmallows for a sweet, melty interior and a perfectly toasted exterior.
-
Glass baby food jars shine as storage for spices. These receptacles are usually short and wide, making them the perfect dimensions for dipping a teaspoon into
-
This one may come as a total surprise but just wait until you try it and you'll see, or better yet taste, the notable difference and improvement.
-
In southern Greece, Leonidio is the designated home place of a very special type of eggplant that you cannot grow elsewhere - the tsakoniki melitzana.
-
If you're as precise about the way you organize your pantry as you are about measuring ingredients when baking, you'll definitely appreciate this tip!
-
If you're looking for a way to expand upon the already great Bloody Mary breakfast cocktail, consider rounding out the flavor with fresh, roasted beets.
-
If you want to elevate the flavors of your cashew collection, try out this eclectic lineup from Planters. Here's what you can expect to taste from these snacks.
-
Flying with a cake isn't exactly a piece of cake, but it's definitely possible. Here's what you need to know before taking off with your favorite baked treat.
-
Although you could throw away your coffee creamer bottles right after you've used the last drop, you could also put them back to work in your pantry.
-
Move over traditional dairy-based standards; there's an even better way to get a truly rich and creamy puréed soup. It just takes one easy swap.
-
Sometimes you want to make a substitution based on your personal preferences, but other times it's necessary due to what you happen to have on hand.
-
Did you know that when properly stored, a head of cabbage can last up to two months? Here's what you need to know to make the most our of your produce.
-
Cream of asparagus soup is a star in the pureed soup genre, but at times, these soups lack texture. Luckily, there is an aesthetically pleasing solution.
-
Citrus fruits like lemons, limes, and oranges all have the potential to be used for more than just their tangy pulp. Here's what to do with the rinds.
-
Grilling salmon in a foil packet is a foolproof method to getting tender and flavorful results, so it can easily work for vegetables too. Here's how to do it.
-
Marianne Eaves is breaking new ground with Forbidden, a newly released Kentucky bourbon that's been created with unconventional distilling techniques.
-
To save yourself the headache of having to clean up all those leftover food scraps after making a delectable meal, grab a bowl and discard them as you go.
-
The state of Wisconsin has a robust beer culture, and can inspire some tasty dishes. Here's how to make a batch of cheesy Wisconsin-style risotto.
-
It's farmers market season once more. And there's one item that the farmers market is particularly good for that most people overlook: bones.
-
The perfect smoothie is thick but still drinkable, and cold but not icy. The shortcut to achieving this texture is using a mixture of fresh and frozen fruit.
-
When you want to prepare a dish that depends on apricots keeping their inviting color, like a summertime flatbread, this oxidation process can present an issue.
-
Next time you make chili, make it ahead of time and put it in the refrigerator so you can have the most scientifically delicious meal possible.
-
Green beans can be a low-effort addition to the dinner table. The only thing that gets in the way is the time it takes to prepare green beans for cooking.