Sandra is a former Cook’s Illustrated editor and Williams-Sonoma corporate test kitchen cook whose culinary career began with catering student events out of her cramped college apartment. From her humble start, Sandra has gone on to develop hundreds of recipes for home cooks of varied skill levels and tested and refined food products for brands such as Momofuku, Milk Bar, Baked NYC and Bouchon Bakery.

With over 20 years of experience—many of them spent working in the best test kitchens in the country—developing delicious recipes that work has become second nature to Sandra. Today, she cooks, writes and spiffs up other people’s words about food from her sunny San Francisco Bay Area home.

She is a graduate of Northwestern University’s Medill School of Journalism and Kendall College’s School of Culinary Arts.

Freshly baked pastries are her greatest source of weakness.