David Pazmiño

Instructor

David Pazmiño developed dozens of landmark recipes during his four-year tenure on the staff of Cook’s Illustrated. David teaches culinary arts at Newbury College, in Boston, and continues to write articles for Cook’s Illustrated.

Keith Dresser

Senior Editor Cook’s Illustrated

Keith Dresser is a senior editor at Cook’s Illustrated, where he has led the recipe development process for five years. Keith develops content for the America’s Test Kitchen television show and co-manages the back kitchen during filming.

Erika Bruce

Instructor

Erika Bruce developed many of the most important baking recipes ever published in Cook’s Illustrated and Cook’s Country. Erika has worked in leading bakeries around the country and runs her own wedding cake business.

Erin McMurrer

Test Kitchen Director

Erin McMurrer has been the test kitchen director at America’s Test Kitchen for 10 years. In addition to co-managing recipe development at Cook’s Illustrated, Erin has hired and trained many of the cooks who work in our test kitchen.

Julia Collin Davison

Executive Food Editor, Books

Julia Collin Davison is the Executive Food Editor for books at America’s Test Kitchen and a cast member for both of our public television shows. Julia leads recipe development for all our cookbooks.

John Willoughby

Executive Editor of Magazine Publishing at America’s Test Kitchen

John (Doc) Willoughby is the executive editor in charge of magazine publishing at America’s Test Kitchen. Doc was a founding staff member at Cook’s Illustrated and has coauthored 10 cookbooks.

Chris Kimball

Founder of America's Test Kitchen and Editor of Cook's Illustrated and Cooks Country Magazines

Christopher Kimball is the founder of America’s Test Kitchen and the founder and editor of Cook’s Illustrated and Cook’s Country magazines. Chris is the host of both of our public television shows.

Amy Graves

Associate Editor for Tastings and Testings

Amy Graves is an associate editor for tasting and testing at Cook’s Illustrated and Cook’s Country magazines, which means she gets to taste things and test gadgets for a living. Sometimes this means making nine kinds of pizza for 21 people to taste, making French butter cookies, or ordering 19 kinds of cheddar. At home, dinner is for two and breakfast is the most important meal of the day: almond and cashew butter slathered on toast made with homemade bread.

Lisa McManus

Senior Editor for Tastings and Testings

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.

Cali Rich

Senior Editor, America's Test Kitchen.

Cali Rich was the senior editor of Cook’s Country. The arrival of a baby gal in August encouraged Cali to restructure her schedule and, as luck would have it, join the online cooking school team.

Sarah Wilson

Associate Editor, Cook's Country

Sarah Wilson has worked at America’s Test Kitchen for seven years, developing recipes for our cookbooks and magazines. Sarah has worked in top restaurant kitchens in New York and France.

Bridget Lancaster

Executive Food Editor for New Media at America’s Test Kitchen

Bridget Lancaster is the executive food editor for new media at America’s Test Kitchen and a cast member of both of our public television shows. Bridget is the lead instructor for the cooking school and is featured in all cooking school videos.

Jack Bishop

Editorial Director America’s Test Kitchen

Jack Bishop is the editorial director of America’s Test Kitchen and a cast member of both of our public television shows. Jack edited The New Best Recipe and led the creative team developing the curriculum for the cooking school.