Meat Purchasing and Basic Butchery

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.

Eric Haessler is an associate editor on Cook's Illustrated, where he develops recipes, produces food for photo shoots, and shoots content for social media. A graduate of the Cambridge School of Culinary Arts and an instructor in the school's recreational cooking program, Eric has been teaching classes at ATK since 2021. Before entering the cooking field, he taught performing arts to children for 15 years. On weekends, you can find him strumming his guitar, tending to his extensive flower garden, and keeping bees.

Christie Morrison is Editorial Director, Classes and an on-screen test cook for Cook’s Country. As editorial director, she creates the curriculum for ATK Classes and is executive producer for Classes video content. She has been a cooking class instructor since 2016. As a senior editor for Cook’s Country magazine from 2013 to 2016 and an associate editor on the Books team prior to that, she developed, tested, and edited recipes. Christie was also a culinary producer for Cook’s Country for the 2015 and 2016 seasons. Christie has a BA in English from Dickinson College and an MA in English from Bucknell University. A midcareer change brought her to Boston, where she received her culinary diploma from the Cambridge School of Culinary Arts (CSCA). In addition to teaching professional and recreational cooking classes at CSCA, Christie has worked in restaurants and catering kitchens in Boston.