Tina Ujlaki began her career at FOOD & WINE in 1985 as an assistant editor, and she was named Executive Food Editor in 1999. In her many years at the magazine, she has worked with some of the most respected food writers and chefs, including Julia Child, Jacques Pépin, Marcella Hazan, Paula Wolfert, Daniel Boulud and Jean-Georges Vongerichten. Tina oversees the Test Kitchen and all the other food editors, as well as the recipe content for the magazine, books and the website. She’s a longtime member of the International Association of Culinary Professionals and she has judged their cookbook awards for years. Tina graduated from the University of Michigan in Ann Arbor, and she holds a Grand Diplome d’ Etudes Culinaire from La Varenne in Paris, where she worked as a stagiaire. She began her career editing cookbooks for La Varenne founder Anne Willan and working on The Good Cook series for Time-Life Books. As a freelance cookbook editor before coming to FOOD & WINE, Tina worked on books for Michel Guérard, Georges Blanc and Lidia Bastianich.

Andrew F. Smith teaches food history, food controversies and professional food writing at the New School in New York City. He is the author or editor of twenty-three books, including his latest works, American Tuna: The Rise and Fall of an Improbable Food (University of California Press) and Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press). He serves as the editor in chief of the Oxford Encyclopedia on Food and Drink in America and is the Series Editor for the Edible Series published by Reaktion Books. He has written more than three hundred articles in academic journals, popular magazines and newspapers, and has served as historical consultant to several television series. For more about him, visit his website: www.andrewfsmith.com

Katy Keiffer is a food professional with decades of experience in many aspects of the business. She worked as a cook, a caterer and a butcher for twenty years, subsequently morphing into a food publicist for nearly ten years, creating publicity tours for best selling culinary talent such as Anthony Bourdain, Robin Miller, Rachael Ray, and the Food Network Kitchens staff. She is a regular contributor to Food Arts Magazine, mostly writing about the meat industry, and the producer and host of Straight No Chaser, a weekly show covering food and politics on The Heritage Radio Network. www.heritageradionetwork.com/programs/77-Straight-No-Chaser

Trained as a professional chef, Cathy Kaufman teaches classes in culinary history at The Institute of Culinary Education and has been a consultant on historical dining to Sotheby’s Institute of Art, the Merchant’s House Museum, the National Arts Club, and the Italian Cultural Foundation of America. Chairman of the Culinary Historians of New York since 2003, she launched the “Stories About Food” initiative of The Culinary Trust (the International Association of Culinary Professionals’ philanthropy) and is a trustee of the Oxford Symposium on Food and Cookery. She has written more than 50 articles, which have appeared in food and culture encyclopedia, the Oxford Symposium on Food and Cookery, Gastronomica, and other publications. She is the author of Cooking in Ancient Civilizations (Greenwood Press), recently translated into Arabic. www.historictable.com

Andrew F. Smith teaches food history, food controversies and professional food writing at the New School in New York City. He is the author or editor of twenty-three books, including his latest works, American Tuna: The Rise and Fall of an Improbable Food (University of California Press) and Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press). He serves as the editor in chief of the Oxford Encyclopedia on Food and Drink in America and is the Series Editor for the Edible Series published by Reaktion Books. He has written more than three hundred articles in academic journals, popular magazines and newspapers, and has served as historical consultant to several television series. For more about him, visit his website: www.andrewfsmith.com

Katy Keiffer is a food professional with decades of experience in many aspects of the business. She worked as a cook, a caterer and a butcher for twenty years, subsequently morphing into a food publicist for nearly ten years, creating publicity tours for best selling culinary talent such as Anthony Bourdain, Robin Miller, Rachael Ray, and the Food Network Kitchens staff. She is a regular contributor to Food Arts Magazine, mostly writing about the meat industry, and the producer and host of Straight No Chaser, a weekly show covering food and politics on The Heritage Radio Network. www.heritageradionetwork.com/programs/77-Straight-No-Chaser