
Julia Collin Davison
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.
- All Purpose Cornbread
- Amish Potato Salad
- Barbecued Pulled Pork on a Charcoal Grill
- Beer Battered Onion Rings
- Best Crab Cakes
- Best Prime Rib
- Best Simple Roast Chicken
- Blueberry Cobbler
- Buttermilk Mashed Potatoes
- Carrot Layer Cake
- Chicken Fricassee
- Chocolate-Espresso Dacquoise
- Chocolate Chewies
- Chocolate Covered Strawberries
- Chocolate Pudding
- Chocolate Raspberry Torte
- Easy Grilled Boneless Pork Chops
- French Potato Salad
- Gingersnaps
- Glazed All-Beef Meat Loaf
- Grill-Roasted Beef Short Ribs
- Grill Smoked Salmon
- Grilled Tomato and Cheese Pizzas for a Charcoal Grill
- Home Fries
- Homemade Ice Cream
- Honey Fried Chicken
- Hot and Sour Soup
- Key Lime Bars
- Marinara Sauce
- Maryland Crab Cakes
- Old Fashioned Chocolate Layer Cake
- Orange-Flavored Chicken
- Oven-Barbecued Spareribs
- Pan-Roasted Asparagus
- Peanut Butter Sandwich Cookies
- Pepper-Crusted Filet Mignon
- Pumpkin Bread
- Roasted Brussels Sprouts
- Sweet Cherry Pie
- Ten-Minute Steel Cut Oatmeal
- Tortilla Soup