A Philly native who read her mom's cooking magazines during elementary school recess, Liz Bomze studied English and then culinary arts before joining Cook’s Illustrated in 2004. She also writes (mostly about food) for various print and digital outlets, including the Boston Globe and Serious Eats. Liz is picky about lemons and syntax, believes you shouldn't have to choose between lox and whitefish salad, and consumes chewy noodles with abandon.