Two of the recipes he developed and edited for "Cook's Illustrated" were included in "The Best American Recipes 2003-2004․"
While he was Senior Editor of "Cook's Illustrated," the "Chicago Tribune" named the magazine one of the top five among the nation's 50 leading magazines
Earned his B․S․ from Macalester College in St․ Paul, Minn․, and his Certificate in the Culinary Arts from Boston University
Quote: "Most waking hours, I think about food․ Cooking, eating, shopping, reading, talking learning․․․ My next meal․ Happily, my obsession and career intersect--in the kitchen, on the page, and on TV․"
Known for comparing kitchen equipment on such cooking shows as "Cook's Country from America's Test Kitchen" and "America's Test Kitchen․"
Became the cooking columnist for the weekly "Boston Globe Magazine"
Has contributed articles to the "Boston Phoenix," "Consumer Reports," "Cook's Country," "Fine Cooking," "Fresh," "Gourmet" and "Oregonian FoodDay․"
Worked as an editor at "Cook's Illustrated" magazine for 10 years
Has taught at Boston University, Massachusetts Institute of Technology, Emerson College, Boston Learning Society, the Culinary Guild of New England, the International Association of Culinary Professionals, Sur la Table and Promenades Gourmandes
His cook books include "Thoroughly Modern Milkshakes" and "Williams-Sonoma New Flavors for Soups․"