Guy Crosby is the science adviser for America’s Test Kitchen. He began working for Cook’s Illustrated as a consulting editor in early 2005. While living in California during the 1970s, Guy developed an interest in the chemistry of food, which soon became the focus of his long professional career. He worked as a scientist and research director in the agricultural-products and food-ingredients businesses for more than 30 years. Guy earned a B.S. in chemistry from the University of New Hampshire and a Ph.D. in organic chemistry from Brown University, and he has been a postdoctoral research associate and part-time instructor of chemistry at Stanford University. Guy is a full-time associate professor in the Department of Chemistry and Food Science at Framingham State University, and he’s an adjunct associate professor of nutrition with the Harvard School of Public Health. Guy also serves as an external adviser for the new, first-of-its-kind EcoGastronomy program at the University of New Hampshire. Since launching his second career in education in 2003, he has taught food science to more than 300 students. Guy and his wife, Christine, have two grown children, Kristin and Justin, and a charming granddaughter named Grace. Guy is a professional member of the Institute of Food Technologists and a popular local speaker on the science of cooking.

John Willoughby was the original executive editor of Cook’s Illustrated when the magazine was founded in 1993. In 2001, he moved to New York to take the job of executive editor at Gourmet magazine, a position that he held until the fall of 2009. In February of 2010, he returned to America’s Test Kitchen to assume the job of executive editor for magazines. John is also the coauthor, with chef Chris Schlesinger, of nine cookbooks, including the award-winning The Thrill of the Grill and How to Cook Meat. He has taught graduate-level courses in food writing at both Boston University and the Radcliffe Seminars at Harvard College, as well as at the Culinary Institute of America at Greystone. John has written about food and travel for a wide range of national magazines, presently writes the “Power Ingredients” column for the New York Times Dining section, and has lectured widely on food, politics, and culture.

Julia Collin Davison is the executive food editor for the cookbook division of America's Test Kitchen and is responsible for all cookbook recipe development. She is also an on-screen test cook for America's Test Kitchen, as well as for the new TV show Cook's Country from America's Test Kitchen, which aired with its first season in September 2008. She began working for Cook's Illustrated as a test cook in 1999 and has written a number of articles for both Cook's Illustrated and Cook's Country magazines. She holds a culinary degree from the Culinary Institute of America, in Hyde Park, New York. Before coming to America's Test Kitchen, she worked at several restaurants, catering companies, and wineries in the Berkshires, San Francisco, and the Napa Valley. Julia resides in Natick, Massachusetts, where she enjoys cooking and gardening with her husband, Ian, who is a fishmonger, and their daughter, Marta.

Bridget Lancaster, deputy editor of Cook's Country magazine, joined the Cook's team in 1998 and is responsible for all recipe testing and development in Cook's Country. She has worked on many of the company's cookbook projects and is also an on-screen test cook for America's Test Kitchen. She is also a cast member of the new TV show, Cook's Country, which aired with its first season in September 2008. Her career led her to work in various kitchens in the South and Northeast, concentrating on pastry, and she has also taught culinary classes and given live cooking demonstrations. Bridget's husband, Stephen, is a professional chef, and along with their two sons, they enjoy working on their favorite hobby—barbecue.

Rebecca (Becky) Hays joined Cook's Illustrated in 2000 and has worked on various magazine, book, and website projects. She is the managing editor of Cook's Illustrated and on-screen test cook for America's Test Kitchen. As a graduate of the Natural Gourmet Institute in Manhattan, Rebecca has worked in professional kitchens and taught cooking classes to adults with an emphasis on health-supportive cuisine. Prior to her work in the food industry, Rebecca spent several years working on the trading floor of a French securities firm. She holds degrees in Economics and French from Fairfield University. Rebecca lives in Bedford, Mass., with her husband, Chris, and their son Nate. In their spare time, they pursue outdoor activities including camping, hiking, swimming, and gardening.

Yvonne Ruperti joined Cook's Illustrated in 2007 as a test cook and took up the role of resident baker. She is also an on-screen test cook for America's Test Kitchen. After graduating from Vassar College with a degree in art history, she explored her interest in baking and cake decorating by attending the Baking and Pastry Arts program at the Culinary Institute of America. Yvonne then worked as a pastry chef in various professional kitchens before opening her own bakery and café, Desserticus, in Stanfordville, N.Y. When not in the test kitchen frosting cakes, Yvonne spends her time in Boston learning French and practicing electric bass.

Jack Bishop is the editorial director of America's Test Kitchen. He joined the staff of Cook's magazine in 1988 and helped with the launch of Cook's Illustrated in 1993. He established the tasting protocols used in America's Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook's Country magazine and oversees editorial operations at both magazines. He is a cast member of America's Test Kitchen, the top-rated public television cooking show now in its tenth season. He is also a cast member of the new TV show Cook's Country, which aired with its first season in September 2008. Jack edited The Best Recipe (1999) and established the books division at America's Test Kitchen. He is the author of several cookbooks, including A Year in a Vegetarian Kitchen, Vegetables Every Day, The Complete Italian Vegetarian Cookbook, Pasta e Verdura, and Lasagna. Jack's wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.

Adam Ried is the keeper of the Equipment Corner on America's Test Kitchen. He is also a cast member on the new TV show Cook's Country, which aired with its first season in September 2008. During his 10 years as an editor for Cook's Illustrated, Adam developed and edited recipes, wrote feature stories, and contributed to many other sections of the magazine, including the popular Quick Tips. Moreover, Adam bore primary responsibility for the highly respected kitchen equipment testing and ingredient tasting features at Cook's Illustrated. Now a contributor to Cook's Country magazine and the cooking columnist for the Sunday Boston Globe Magazine, Adam has taught cooking and food writing; written for local, national, and international publications; and consulted for restaurants and kitchen equipment manufacturers. He is a graduate of Macalester College and the culinary certificate program at Boston University.

Lisa McManus is senior editor in charge of all equipment testing and ingredient tasting stories at Cook’s Illustrated and Cook’s Country magazines, and writes testing and tasting features for Cook’s Illustrated. She joined America’s Test Kitchen in 2006, after working as a newspaper food editor, and magazine and newspaper journalist for many years in Boston, New York, and California. She is a graduate of Brown University and the Columbia University Graduate School of Journalism. Her husband, Hugh, is a rocket scientist, and they have two sons.