Julia Collin Davison serves as executive editor for the book division of America’s Test Kitchen, cohost of America’s Test Kitchen, and an on-screen test cook for Cook’s Country from America’s Test Kitchen. She began working as a test cook for Cook’s Illustrated in 1999 and is responsible for the food and recipe development for all America’s Test Kitchen cookbooks.
Before coming to America’s Test Kitchen, Julia worked in Albany, the Berkshires, San Francisco, and the Napa Valley at several restaurants, catering companies, schools and wineries.
She holds an A.O.S. degree from the Culinary Institute of America and a B.A. in Psychology and Philosophy from SUNY Albany.