Leah, the Senior Culinary Editor at Serious Eats, brings nearly a decade of experience from America’s Test Kitchen to her current role. Her background is exceptionally diverse, spanning high-end dining and more casual cooking environments.
Breadth of Experience
Before joining Serious Eats, Leah spent almost nine years developing recipes and editing content for America’s Test Kitchen. This included contributions to over 20 cookbooks, covering a wide range of culinary areas from artisan bread baking to plant-based cuisine and outdoor grilling. She also authored articles for Cooks Illustrated and Cooks Country magazines, as well as their digital platforms.
Fine Dining and Humble Beginnings
Leah’s career began in the world of fine dining, where she honed her skills at 5-star and Michelin-starred restaurants like The Herbfarm and Aubergine at L’Auberge Carmel. However, she also emphasizes the value of foundational experience, recalling her time flipping burgers and baking in a family-owned German bakery.
A Unique Perspective
Leah’s background isn’t just about high-profile kitchens; it’s about understanding food at every level. This blend of experience allows her to approach recipe development and editing with a rare depth and versatility.
Leah’s combined background provides a unique perspective on culinary editing, bridging the gap between professional fine dining and everyday cooking. Her diverse experience ensures a well-rounded approach to recipe creation and refinement.
