Jen Wheeler

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Location
Portland, OR
Expertise
Food Hacks, How To, Cookbooks
  • Jen was the managing editor at Chowhound, where she wrote hundreds of articles on various subjects from her love of Fudgie the Whale to how to cook on vacation without wishing you'd just stayed home.
  • Jen dreamed of being a food writer from the moment she found dozens of back issues of Gourmet in her grandmother's basement at 10 years old and realized her two greatest loves could be combined (and potentially pay a living wage to boot).
  • Jen still reads cookbooks for fun and is constantly trying (and tweaking) new recipes.

Experience

Jen finds it hard not to believe in fate at least a little bit, ever since her customer support job led directly to an opportunity to work at Chowhound. There, she got to live her childhood dream and write articles about everything from the ritual of eating blue crabs and the emotional resonance of scrapple to the origins of odd food names and the history of figgy pudding. She was eventually promoted to managing editor and constantly pinched herself. Now, she's pursuing freelance writing while devoting more time to fiction on the side, and hopes to publish her first novel someday soon. You can also find her work on CNET and Greatist.

Tasting Table Editorial Policies

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.

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