Maggie Peña
Location
Los Angeles, California
Expertise
Cheap & Flavorful Meals, Colombian Recipes, Low-Stakes Baking
- While working for her college newspaper, Maggie won a regional award for a column about Ohio-based restaurant Gold Star Chili and was later offered the chance to interview the CEO.
- As a fresh-out-of-college "adult," she is determined to discover, test, review, and share inexpensive and easy — but still delicious — meals (especially crockpot and one-pot meals).
- Her work for Hemera's Bench, a small business specializing in frozen New Zealand-style pies and Asian flavors, inspired her to reevaluate and reimagine grocery store frozen food aisles.
Experience
Maggie discovered a love of food writing after her first food article — which sang the phrases of a Colombian delicacy, hot chocolate with cheese — and kept sharing her favorite recipes and meal hacks. She is by no means a food "expert," but she doesn't think anyone needs to be a food expert to find joy in it. Her goal is to make everyone feel safe and comfortable cooking and encourage people to try new recipes and techniques. When she's not writing, Maggie loves to bake and try new dessert recipes, and though some have failed miserably, her love for baking has never (and likely will never) wane. A "girl's best friend" has always been writing for Maggie. From writing and editing her 6th-grade magazine to becoming the head student editor of her junior high school newspaper, to developing her love of documentary film writing in high school, to majoring in journalism and authoring over 100 articles across four years, writing has always been her passion. In college, Maggie sharpened her writing skills and, at the same time, honed in on her specialties.
Education
Maggie graduated from the honors program at Miami University in Oxford, Ohio, with bachelor's degrees in journalism and American studies. She worked for the school newspaper all four years and authored over 85 pieces.
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 Maggie Peña
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That's right, even the ancient Babylonians could be found sprucing up their greens as much as 2,000 years ago. Here's what they used in their recipes.
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If you are making bagels at home, one thing you don't want to do is skip boiling them before baking. Find out why this is an important step in the recipe.
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Beignets are made with deep-fried dough, usually cut into squares and topped with powdered sugar. But can they be breakfast, dessert, or a snack?
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in 1913, William Stanley Jr. used his engineering expertise to design a portable steel bottle that was the first of its kind.
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A pie iron is the tool you need for campfire cooking. And, we're not just talking about cooking pies. There are plenty other dishes this gadget can make.
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Nestlé Drumsticks are causing a stir on TikTok after it was noted that the frozen treat doesn't actually melt, even with assistance from a torch.
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For the best fried egg arepas, make sure your recipe includes not just one fry, but two. Otherwise, you'll be left with a soggy outcome.
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Canned enchilada is the secret ingredient you need to add a flavorful twist to your pizza, whether it is homemade or store-bought.
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Popsicle's Sprinklers, a vanilla-flavored ice cream treat coated in chocolate and multicolored sprinkles akin to nonpareils, were popular in the 1990s.
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Skillygalee is the Civil War dish made with hardtack and a few other ingredients that helped soldiers break up the monotony of their day.
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Le Petit Chef is a 6 cm-inch tall Frenchman who wants to make you a farm-to-table, five-course meal at his pop up restaurant experience.
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When it comes to making casseroles, the size of your dish is of the utmost importance if youi want a properly cooked dish.
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A durable cast iron Dutch oven is perfect for open-flame cooking, making it a campsite necessity. With it, you'll be able to make all sorts of one-pot meals.
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Soldiers in the 1860s had to travel light, and if they wanted to be fed well, troops had to improvise with whatever rations they had on hand.