Julia

Julia Collin Davison

Julia Collin Davison is executive editor for the book division of America’s Test Kitchen, cohost of America’s Test Kitchen, and an on-screen test cook for Cook’s Country from America’s Test Kitchen. She began working as a test cook for Cook’s Illustrated in 1999 and is responsible for the food and recipe development for all America’s Test Kitchen cookbooks. She holds an A.O.S. degree from the Culinary Institute of America and a B.A. in Psychology and Philosophy from SUNY Albany. Before coming to America’s Test Kitchen, Julia worked in Albany, the Berkshires, San Francisco, and the Napa Valley at several restaurants, catering companies, schools, and wineries.

Bridget

Bridget Lancaster

Bridget Lancaster is the executive editor for new media, television, and radio at America’s Test Kitchen, cohost of America’s Test Kitchen, and an on-screen test cook for Cook’s Country from America’s Test Kitchen. She joined the Cook’s Illustrated team in 1998 and is an original cast member of both television shows, as well as a cohost for America’s Test Kitchen Radio. Bridget currently serves as the lead instructor for the America’s Test Kitchen Online Cooking School and helps develop and produce courses for the school. Her earlier career led her to cook in restaurant kitchens in the South and Northeast, concentrating on pastry.

Jack

Jack Bishop

Jack Bishop is the chief creative officer of America’s Test Kitchen. He was part of the original team that started America’s Test Kitchen, beginning with the launch of Cook’s Illustrated in 1993. Jack directed the launch of Cook’s Country magazine in 2005 and the building of the company’s book publishing division. He is the tasting lab expert on America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. Jack leads the creative teams working on the company’s television shows, magazines, books, websites, and online cooking school. Jack is the author of several cookbooks, including Vegetables Every Day and The Complete Italian Vegetarian Cookbook.

Tim

Tim Chin

Tim Chin is a test cook for Cook’s Science at America’s Test Kitchen and an on-screen test cook for the America’s Test Kitchen television show. Tim started in the book division at America’s Test Kitchen, where he contributed to the forthcoming cookbooks Naturally Sweet and The Complete Mediterranean Cookbook. A graduate of Emory University with a degree in biology, he decided to forgo a career in biochemistry and pursue cooking instead. Tim attended the French Culinary Institute and worked in restaurants in New York City and Switzerland before joining America’s Test Kitchen.

Keith

Keith Dresser

Keith Dresser is executive food editor at Cook’s Illustrated, where he leads the recipe development process. Keith is an on-screen test cook for the America’s Test Kitchen television show and also co-manages the back kitchen during filming. He has a culinary degree from New England Culinary Institute in Vermont. Before joining America’s Test Kitchen in 2002, Keith worked in professional kitchens in Boston, Cape Cod, and Coastal Maine.

Rebecca

Rebecca (Becky) Hays

Rebecca (Becky) Hays joined America's Test Kitchen in 2000 and has worked on various magazine, book, and website projects. She is the deputy editor of Cook’s Illustrated and Cook’s Country magazines and is an on-screen test cook for America’s Test Kitchen. A graduate of the Natural Gourmet Institute in New York City, Rebecca specializes in healthful cooking. Prior to her work in the food industry, Rebecca spent several years working on a securities trading floor. She holds degrees in economics and French from Fairfield University.

Lisa

Lisa McManus

Lisa McManus is an executive editor in charge of equipment testing and ingredient tasting at Cook’s Illustrated and Cook’s Country magazines. She researches and writes about kitchen gear and food, and she’s the on-screen gadget guru for America’s Test Kitchen. Lisa joined America’s Test Kitchen in 2006, after working as a newspaper food editor and a magazine and newspaper journalist in Boston, New York, and Palo Alto, California. She is a graduate of Brown University and the Columbia University Graduate School of Journalism.

Erin

Erin McMurrer

Erin McMurrer is the test kitchen director of America’s Test Kitchen. She is an on-screen test cook for the America’s Test Kitchen television show and also co-manages the back kitchen where all of the food that appears on camera originates. She has also appeared on Cook’s Country from America’s Test Kitchen. She holds an A.O.S. degree from the Culinary Institute of America. Before joining America’s Test Kitchen in 2001, Erin worked at a variety of restaurants in and around Boston, most notably, Hamersley’s Bistro, where she was sous chef.

Adam

Adam Ried

Adam Ried is an original cast member and keeper of the Equipment Corner on both America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, and a frequent magazine contributor. Adam cut his gastronomic teeth with a culinary certificate from Boston University and ten years in the test kitchen, developing and editing recipes and feature stories and leading Cook’s Illustrated’s renowned kitchen equipment-testing and ingredient-tasting programs. An unchecked cookbook addict (and author), he is a regular cooking columnist for the Boston Globe Magazine and ChopChop. He has taught cooking and food writing, and has written for numerous local, national, and international publications.

Elle

Elle Simone

Elle Simone is a food stylist at America’s Test Kitchen and an on-screen test cook for the America’s Test Kitchen television show. With a creative eye for telling a story with food, she’s contributed to Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew, and Bravo’s Chef Roble and Co. As the founder of SheChef Inc., a professional networking organization and social enterprise, Elle provides mentoring to women chefs of color pursuing culinary arts as a career.

Dan

Dan Souza

Dan Souza is executive editor of Cook’s Science at America’s Test Kitchen. He’s an on-screen test cook for America’s Test Kitchen and a weekly contributor to America’s Test Kitchen Radio. A former senior editor for Cook’s Illustrated, Dan has contributed content to a dozen America’s Test Kitchen cookbooks, including executing and editing the test kitchen experiments for the New York Times bestseller The Science of Good Cooking and the forthcoming Cook’s Science. Dan cut his culinary teeth as an apprentice in Hungary before graduating first in his class from the Culinary Institute of America. After cooking in restaurants in New York City and Boston, however, he found his true calling: applying good science to create great recipes for the home cook.

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