David Joachim

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David Joachim has been a full-time food writer since 1993. He holds a master's degree in English language and literature from Binghamton University, where he taught writing classes for three years. He has authored, edited or collaborated on more than 50 cookbooks, including The Science of Good Food, an IACP Award winner and James Beard Award finalist, and A Man, a Can, a Plan, a series of cookbooks that has sold more than one million copies. He co-authored the Mastering Dough trilogy of cookbooks with James Beard Award-winning Philadelphia chef Marc Vetri. He co-wrote the Food Science column for Fine Cooking magazine from 2011 to 2018, and he writes DigestThis.news, a roundup of essential food news from farm to fork. He is also the Editorial Director of WickedKitchen.com, a plant-based food website.

About Better Homes & Gardens

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