Tyson Peveto, Author at Cookly Magazine
Author page at Cookly Magazine, containing all articles written by Tyson.
Travel Copywriter & Editor
This page features a limited selection of my work. For my complete portfolio, please visit tysonpeveto.com/portfolio.
I'm a travel copywriter and editor based in Shanghai, with 20+ years of exploring the world and six years writing for travel and food brands.My background spans tourism, food-travel editorial, and destination content. I led educational tours and built school partnerships for Bow Tie Tours in Philadelphia. I write and edited booking pages, newsletters, and travel articles for Cookly, one of the world's largest cooking-class marketplaces. And I currently contribute weekly travel and geography features to WorldAtlas.
Selection of My Work:
Yangon's Abandoned Amusement Park, Myanmar
North of the central city, near the Yangon Zoo and Kandawgyi Lake, there is an abandoned amusement park fenced off from visitors.
Originally opened in 1997 by the then-ruling military junta, it seems to have been built to distract citizens from the brutal dictatorship in power. As the government violently suppressed uprisings outside the city, something was needed to divert the city’s attention.
Originally opened in 1997 by the then-ruling military junta, it seems to have been built to distract citizens from the brutal dictatorship in power. As the government violently suppressed uprisings outside the city, something was needed to divert the city’s attention.
Eating Pho in Hanoi, Vietnam
While in Hanoi, or anywhere else in Vietnam, you do not want to miss the best bowl of noodles in the world. Pho, at face value, is a simple soup similar to noodle soups found all over Asia: a clear broth with rice noodles and shallots, meat placed on top (usually beef or chicken), and a few herbs on the side.
But once you taste that first spoonful of broth, you’ll realize there so much more going on. You’ll taste years of intermingled history, hours of simmering spices, flavors previously undiscovered on your tongue.
But once you taste that first spoonful of broth, you’ll realize there so much more going on. You’ll taste years of intermingled history, hours of simmering spices, flavors previously undiscovered on your tongue.
Anthony Bourdain’s World Travel: A Book Review - Cookly Magazine
This quote from Anthony Bourdain opens up the South Korea chapter of World Travel: An Irreverent Guide. It also perfectly sums up Bourdain’s attitude toward travel and what I believe to be the most important aspect: human connections. The newly released book was originally planned by Bourdain, whose untimely death 3 years ago shocked the world and the team at Cookly. It was then compiled by his assistant and long-time collaborator, Laurie Woolever. The book is written as a country by country, ci...
History of the Mortar and Pestle - Our Story and Mission - KROK
Tyson wrote the Story and Mission of KROK after conducting interviews with founders, learning about artisans in Ang Sila, and researching the history and uses of the mortar and pestle.
How to Choose the Best Mortar and Pestle in 2023 [Guide]
Last Updated on July 30, 2025
A must-have for any kitchen, mortars and pestles are the bedrock for most culinary traditions throughout the world. With the invention of electronic food processors, the mortar and pestle has been wrongly left out of many kitchens. They’ve become a decorative item or have disappeared altogether and this has left home cooks without a crucial tool in the kitchen.
This article was brought to you by KROK, a small business that preserves and promotes the Thai tradition o...
A must-have for any kitchen, mortars and pestles are the bedrock for most culinary traditions throughout the world. With the invention of electronic food processors, the mortar and pestle has been wrongly left out of many kitchens. They’ve become a decorative item or have disappeared altogether and this has left home cooks without a crucial tool in the kitchen.
This article was brought to you by KROK, a small business that preserves and promotes the Thai tradition o...
Leaving Home to Appreciate Home: Traditional Thai in Phuket by Way of America - Cookly Magazine
Sometimes you need to leave your home to learn how to truly appreciate the culinary traditions you grew up on. This was certainly true for Tony, the chef and teacher at Thai Cooking Class Phuket. After growing up in Ubon Ratchatani, in the northeastern Thai province of Isan, Tony traveled to the United States to see the world. He ultimately ended up working at a Thai restaurant in Ohio where he was trained by the owner’s wife on all the recipes and techniques of the dishes he grew up with.
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