Danielle grew up in the food world - specifically the Italian restaurant her grandparents owned in Syracuse, NY. She spent countless hours helping her grandmother in the restaurant, and annoying all of the cooks. Her studies at Syracuse University led her to a career in Advertising, but in 2009 she left the Ad world for culinary school at Newbury College. Shortly thereafter she joined the team at America’s Test Kitchen, first as a Photo Team Test Cook and then an Associate Editor for the Book Team. She contributed to 11 cookbooks including The How Can It Be Gluten Free Cookbook, The Quick Family Cookbook, and Foolproof Preserving. Danielle is now a freelance recipe developer and food writer who calls Brookline home. When not in the kitchen, she can be found running with November Project, hiking, dancing and, of course, eating to fuel all of that activity. But her favorite food is still pizza, the first thing her grandfather ever taught her to make.