We found Tim cutting up pigs in a crunchy basement kitchen in New York City. Forgoing a career in biochemistry, he attended the French Culinary Institute and had stints at restaurants in New York and Switzerland. He moved home to Boston to work for the books team at America’s Test Kitchen before joining Cook’s Science. Tim is an all-star dishwasher and does backflips in the kitchen when nobody’s looking.
Cook’s Science Newsletter
Sign up for our newsletter and be the first to learn about new stories, get behind-the-scenes looks at our research and testing, and score exclusive recipes.
Welcome to the community!
Keep an eye on your inbox for the sauce recipes and for our regular newsletter. Thanks for joining us!