Before 2001, Erin could be found working as a sous chef in the kitchen of the famed Hamersley’s Bistro, in Boston. As a graduate of the Culinary Institute of America, she loved to work in restaurants but welcomed the chance to explore the publishing world. Cook’s Illustrated was looking for a test kitchen director, and Erin pounced on the job. Little did she know what was in store for her. Erin’s role expanded, and beyond having her hand in recipe development at Cook’s Illustrated, she now oversees all kitchen operations at America’s Test Kitchen.
In addition to being test kitchen director, Erin is one of the people responsible for running all back-kitchen operations for the America’s Test Kitchen cooking show, and she helps organize the logistics for Cook’s Country TV. Erin also appears on Cook’s Country TV.
Erin was in charge of the daunting two-year project that came to be the Fannie’s Last Supper cookbook and PBS special. She traveled back in time (well, not literally) and developed and modernized authentic Victorian recipes. She set up a Victorian kitchen, complete with a real wood-fired oven (it would later become her nemesis). As a result, her cooking repertoire was greatly expanded, and today she still performs the useful skills of extracting gelatin from calves feet and creating crispy, deep-fried brain balls. You know—the usual dinner stuff.
When she isn’t cooking, Erin enjoys gardening, bicycling, and kayaking. She also aspires to learn how to sail.