Terese Allen has written scores of books and articles about the pleasures and benefits of regional foods, sustainable cooking, and culinary folklore. She is co-author, with the late Harva Hachten, of the prize-winning expanded edition of The Flavor of Wisconsin, an extensive history of food and cooking in the Badger State, with more than 450 recipes. Published by Wisconsin Historical Society Press in 2009, the book received a starred review by Publishers Weekly and was lauded in Gastronomica magazine as and "incredible compilation [that] ought to be in every home, library, and classroom in the state, and in the hands of culinary historians and other foodies everywhere."
Terese also co-authored the prize-winning The Flavor of Wisconsin for Kids and the Wisconsin Local Foods Journal, an annual guide to sustainable eating all through the year, whose themes have covered farmers' markets, buy-local restaurants and chefs, and Wisconsin cheese and cheesemakers. She is a food columnist for both Edible Madison and Edible Door magazines, and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW). Terese also is past-chair and long-time board member of the REAP Food Group, an active grassroots organization that advocates for sustainable food systems in southern Wisconsin.