Think Like a Chef

Dan Souza is the Chief Content Officer of America's Test Kitchen. He's also the former editor in chief of Cook’s Illustrated, a cast member of the Emmy Award–winning television show America’s Test Kitchen, a judge of America's Test Kitchen: The Next Generation, and host of the web series What’s Eating Dan?. Dan is the kitchen editor of the New York Times best seller The Science of Good Cooking (2012) and James Beard Award–nominated Cook’s Science (2016). He is a regular contributor to The Splendid Table radio program, and his personal stories have been featured on The Moth Radio Hour. After graduating from the Culinary Institute of America, Dan cooked in restaurants in Boston, New York, and Hungary before finding his true calling: helping home cooks succeed in the kitchen.

Sarah Wilson has been an Instructor for ATK Classes since the original cooking school began in 2011. She develops content and works directly with students to teach and guide them through our comprehensive curriculum. She began her career at ATK as a test cook for Cook's Illustrated in 2005. She has also developed recipes for Cook's Country, various cookbooks and special issue publications, and ATK Kids. A graduate of the College of William and Mary, she has a BA in Finance with a concentration in English.

Carolynn is an instructor for ATK Classes. She works on curriculum development and has been helping cooks learn with ATK since 2018. She was also a test cook for Cook's Country, where she developed one of her favorite recipes—Brussels Sprout Salad—that we feature in Easy Holiday Side Dishes.

Lan Lam is a Deputy Food editor of Cook’s Illustrated, cast member of America’s Test Kitchen, and the creator/host of the series Techniquely with Lan Lam. She's a line cook turned recipe developer whose interest in the science of cooking was piqued while she studied chemistry at Wesleyan University. Her career in food started in restaurants in the Boston, MA area where she learned to cook while working for James Beard Award-winning chefs. In 2011, she pivoted from restaurant work when she became a test cook for Cook's Illustrated. Lan combines her curiosity with the technical skills acquired in kitchens to create recipes that are thoughtful and innovative. Her print and digital work has garnered an IACP Award and two James Beard Award nominations.