Guy Crosby, Ph.D., is the science editor at America's Test Kitchen; an adjunct professor at Harvard University, T.H. Chan School of Public Health; and author of the New York Times best-seller "The Science of Good Cooking" and "Cook's Science."
Guy Crosby, Ph.D., is the science editor at America's Test Kitchen; an adjunct professor at Harvard University, T.H. Chan School of Public Health; and author of the New York Times best-seller "The Science of Good Cooking" and "Cook's Science."
