Contributors - Test Kitchen Secrets

Test Kitchen Secrets, Cooking tips and tricks of the trade from Cooking Light

Contributors

Mary Ankar

Mary is a Test Kitchen professional at Cooking Light. She grew up in Birmingham, Alabama, watching and learning to cook Southern foods from her mother. She attended the French Culinary Institute in New York City before returning to Birmingham to join the TK staff at Cooking Light. In her free time, she likes to read, knit, and spend time with family, friends and her two labs.

SaBrina Bone

SaBrina Bone is a Test Kitchen professional at Cooking Light. She grew up in Little Rock, Arkansas, where she started cooking at age 5 in her grandmother's kitchen. A baking expert, she later attended Culinard, the Culinary Institute of Virginia College, where she earned degrees in Culinary Arts and Pastry and Confectionary Arts. She has traveled all across America and as far away as Spain seeking the perfect dish.

Tim Cebula

Tim Cebula is an associate food editor at Cooking Light. He has cooked professionally and written for the Boston Globe, Boston magazine, Gastronomica, and other publications.

Kim Cross

Kim Cross is the editor of CookingLight.com. She previously worked as a travel editor and averaged 180 days on the road each year, searching for epic meals and the perfect cup of green tea. Inspired by a trip to Japan, she resolves to expand her Japanese culinary repertoire in 2009, one dish at a time.

Kathy Kitchens Downie

Kathy Kitchens Downie is a registered dietitian and associate food editor at Cooking Light. After growing up in South Korea, she continues to chase good eats across the globe. Her most exciting dining experiences include eating mangosteen with an orangutan, learning to bake peasant bread in a Moroccan home, and lunching on shawarma in Bethlehem.

Tiffany Vickers

Tiffany Vickers is the Assistant Test Kitchen Director at Cooking Light. She received her bachelor’s degree in Journalism at UNC-Chapel Hill and a degree in culinary arts from Johnson & Wales University, formerly in Charleston. Originally from Winston-Salem, NC, Tiffany grew up with a German mother who prepared many “different” dishes for dinner (e.g. crepes). In college, she worked in several restaurants and caught the culinary bug. After 5 years in public relations, she decided to pursue her dream of becoming a chef and attended culinary school.

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