Dan Souza Named Editor in Chief of Cook's Illustrated

Souza joined America's Test Kitchen in 2008 as a test cook and has created hundreds of recipes across the company, for Cook's Illustrated as well as for a dozen America's Test Kitchen cookbooks, including The New York Times best seller The Science of Good Cooking (2011) and James Beard Award–nominated Cook's Science (2014).

He has been a cast member of America's Test Kitchen since 2013. During the past three seasons, Souza has also been the show's on-air science expert. In addition, Souza is a regular contributor to The Splendid Table radio program, and his personal stories have been featured on the Peabody Award–winning The Moth Radio Hour.

He graduated first in his class from The Culinary Institute of America and holds a B.S. in Business from the University of Richmond. Before joining America's Test Kitchen, Souza cooked in restaurants in New York, Boston, and Hungary.

"I came to the test kitchen because I wanted to dig deeper into food and cooking and understand why and how recipes worked," said Souza. "I fell in love with the test kitchen's methodology and have dedicated the last decade of my life to honing my own meticulous, analytical approach to cooking."

In this new role, Dan will oversee the direction of the Cook's Illustrated brand in both print and digital formats. "I've loved Cook's Illustrated since long before I started cooking professionally," said Souza. "I'm honored to take the helm of this iconic publication and continue its standard of excellence in print while also growing its digital presence." Souza has already begun developing new video formats to teach the next generation of cooks and is working to extend the brand's social reach.

"As an accomplished editor and chef who's conducted extensive food science research, Dan set new standards for creating the best recipes and for explaining how they work," said David Nussbaum, CEO of America's Test Kitchen. "I look to Dan to leverage his deep culinary experience to take Cook's Illustrated, our flagship publication, to new heights."

About Cook's Illustrated
The editors and test cooks at Cook's Illustrated develop the best recipes and innovative techniques; they also test cookware, kitchen appliances, and supermarket ingredients to help home cooks plan, shop, and cook with absolute confidence. Cook's Illustrated, which takes no advertising, is published six times a year and reaches 1.1 million subscribers. In addition, 25 years' worth of foolproof recipes, reviews, and science tips, as well as how-to and recipe videos, are hosted at CooksIllustrated.com.

SOURCE America's Test Kitchen

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http://www.americastestkitchen.com