I’m the senior content editor of Cook’s Illustrated magazine, working with a team of test cooks to tell the stories of their foolproof, science-based recipes in both print and short-form video. I’ve guided readers through the process of assembling complicated French pastries, researched the ancient origins of pozole, and dived deep into the chemistry at work in a pot of vodka sauce. I’ve interviewed prominent cookbook authors and chefs, cheese technologists, and Yorkshire rhubarb farmers.
I’m also a freelance arts and culture writer, with bylines in the Boston Globe, Boston magazine, Apartment Therapy, and other outlets.