Founder, Editor, and Publisher of Cook's Illustrated
Christopher Kimball is founder, editor, and publisher of Cook's Illustrated magazine (formerly Cook's Magazine). He is the author of The Cook's Bible, The Yellow Farmhouse Cookbook, and The Dessert Bible (Little, Brown & Co.). He is a columnist for the New York Daily News and the Boston-based TAB newspapers.He lives in Boston and Vermont with his wife, Adrienne, and their four children.
Julia Collin is senior editor for Cook’s, and on-screen test cook for the television show, America’s Test Kitchen. She began working in the test kitchen at Cook’s three years ago, and now develops recipes and writes articles for the magazine and several cookbooks in the Best Recipe Series. She holds an AOS degree from the Culinary Institute of America and a BA in Psychology and Philosophy from SUNY Albany. Before coming to Cook’s she worked at Canyon Ranch in Lenox, MA, Specialty's Bakery-Cafe in San Francisco, Paula LeDuc Catering in Berkeley, and Greystone Restaurant in the Napa Valley. She also worked in the cellars of several Napa Valley wineries including Domain Chandon, and Oakville Ranch.
Bridget Lancaster is senior writer for Cook's, where she develops recipes and writes articles. Bridget also appears on the public television show, America's Test Kitchen. She grew up in Charleston, West Virginia, where food and working in the kitchen were an important part of southern family life. Bridget has spent several years studying and working in restaurants throughout the South and New England, and has achieved acclaim for her pastry work, helping to win the “Best of Boston” award from Boston Magazine for “Best Theater District Restaurant.”
Jack Bishop has worked at Cook's Illustrated since 1988. He is currently the magazine's Executive Editor and in charge of the book division. Jack is the author of several cookbooks, including Vegetables Every Day (HarperCollins, 2001), an encyclopedic book about buying and preparing vegetables. He has also written The Complete Italian Vegetarian Cookbook (Houghton Mifflin, 1997), Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles (HarperCollins, 1996), and Lasagna (Contemporary, 1994). Jack also writes for several national magazines and leading newspapers, including The New York Times and the Washington Post.
Adam Ried is a senior editor for Cook's Illustrated magazine and on-air kitchen equipment tester for the Cook’s Illustrated public television show, America’s Test Kitchen. A graduate of the Boston University Certificate in the Culinary Arts program, Adam has contributed restaurant reviews and food articles to The Boston Phoenix, the TAB Community Newspapers, and Gourmet magazine; has lectured on the topic of food writing at Boston University, Emerson College, and the Boston Learning Society; and has served as consultant to a small public relations and marketing firm specializing in restaurant and food related clients. Prior to his work in the food industry, Adam spent six years in marketing and promotion in the fields of architecture, landscape architecture, and engineering. He is a graduate of Macalester College in St. Paul, Minnesota.