Denise Landis has a degree in Anthropology and had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester for over 25 years and has tested and edited recipes for many award-winning authors. She is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New England Chapter of Les Dames d’ Escoffier.