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
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Dry-curing uses salt as a way of interacting with the moisture in fish and meat. For the best texture results at home, try quickly dry-curing your tuna.
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What are cocktail tomatoes and how do they differ from grape tomatoes? These sweet balls of goodness can be just the addition to any delicious meal.
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Fudge was first created by mistake, but was then very intentionally made by the college students who helped turn the confection into a popular treat.
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It takes too much time to find the exact breaking point with each stalk. That's why it always results in throwing away more than you need to.
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Many people tend to toss out their parmesan shaker once it's finished. However, they shouldn't because there's one last thing to do before throwing it out.
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While an urgent matter can come up in the middle of grocery shopping, it's best not to abandon the cart in the store. Instead, there's a kinder thing to do.
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Pyrex dishes can withstand both high and low temperatures, but sudden, extreme temperature changes can cause them to crack or even shatter.
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By U.S. law, bourbon barrels can only be used once. This means every distiller needs a solid relationship with a barrel-making company.
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Restaurant service fees can increase your meal's cost. But they also serve important purposes, including creating equitable wages for back-of-house staff.
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Tea drinkers may like to refer to a particular beverage's briskness, but what exactly does that mean? We take a look.
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Pyrex is a well-loved and commonly used bakeware option, but when you're looking to make crispy, traditional southern cornbread, you might want to think twice.
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Builders tea can be made in nearly limitless subtle variations to suit the drinker's preferences. So what exactly is a traditional Builders tea?
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You may find that the art of cocktail throwing brings taste and texture to your favorite drink that you won't want to leave out of your next libations.
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Reusable bags are commonly found in grocery stores these days, but when Trader Joe's first started offering them, it was a new concept.
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Culantro, aka long coriander, is similar to cilantro (both in name and flavor); however, there are notable advantages to cooking with the former aromatic herb.
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Too often ignored or discarded, beet greens are actually an incredible ingredient all on their own that can be used in a variety of dishes.
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Fresh spinach is great, but can go bad in a blink; and while canned veggies often disappoint, spinach doesn't have to. But should you drain it or not?
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If you're a lover of garlic, you may have pondered the idea of making a pesto reminiscent of its flavor. Here's the ingredient you should swap in for basil.
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The hardest part about getting red snapper onto your table actually has nothing to do with your kitchen. The difficulty is choosing the best fish in the store.
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Hake is a groundfish that resides in the Atlantic and Pacific oceans and is popular in coastal cuisine all over the world, from Argentina to Spain to Namibia.
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Gone are the days of pouring coffee into your own filter. Quick and convenient single-use pods are all the rage -- but not without some serious drawbacks.
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If you miss this step when ordering your coffee, you risk canceling out any positive environmental impact you may have had by bringing your own cup.
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Nestled beneath the sand on the beaches of the Pacific Northwest, a mollusk called a geoduck makes its home. Here's what it is and how it should be eaten.
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The Peach Bellini is a favorite of many drinkers, but what fresh ingredients can take the cocktail to the next level?
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If you freeze your bacon, you have to thaw the entire package every time you want to use a piece. Instead here's a hack to freeze bacon for single servings.
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Schiacciata all'uva is one example of how beautiful and flavorful focaccia can be. Here's the history and components behind this grape-studded treat from Italy.
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For those who love spinach, add a handful of its wild cousin named lambsquarters to your dish instead. Here's what you should know about this type of green.