Denise Landis - Profile and Journalist Details
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Denise Landis
Verified
Publisher and Editor-in-Chief, The Cook's Cook
New Hampshire
Beats
Biography
After having received a degree in Anthropology and worked for seven years as an archeologist, I fell into recipe-testing by accident and have now been at it for over 25 years. Most of my work has been for the New York Times, but I have tested and edited numerous cookbooks, have written for many publications, and have written a NY Times cookbook, Dinner for Eight: 40 Great Dinner Party Menus for Friends and Family. In February 2014 I began publishing The Cook's Cook: A Magazine for Cooks, Food Writers & Recipe Testers. The Cook's Cook is a full-length digital magazine published six times a year, available free to subscribers and supported by advertising. The Cook's Cook is the first magazine published for food writers at all levels of expertise, offering articles, advice, opinion, tutorials, and educational and career guidance -- all free of charge.
literary agents, craft beers and microbreweries, recipe testing and development,food writing, education and career advice, cooking with or for children opinion, spices, environmental issues, spirits and distilleries, food-related film reviews, charities bloggers, vegan cooking, cookware, wine and wineries, food and health, chefs ingredients, foraging, gluten-free cooking, recipes, agriculture, publishing kitchen products, recipe editing
us domestic stories
Content
By Denise Landis Verified| The Cook's Cook Verified Features Share: Posted on: 03-2025@ Hosted yearly by The International Housewares Association, The Inspired Home Show is the pivotal event of the housewares industry.
By Keith Sarasin, Julia Skinner, Diane Zatz, Denise Landis Verified| The Cook's Cook Verified Share: Posted on: 03-2025@@ When I was about nine, my mother introduced the “end of week” cooking approach.
By Neil Nijjer, Steve Brockman, Denise Landis Verified, Diane Zatz| The Cook's Cook Verified For the sumac butter: In a small bowl, combine the butter and sumac and mix until well blended. Set aside. 2. For the koji butter sauce: In a small saucepan, combine the fish stock, Shio Koji, lemon juice and miso. Bring to a boil, lower heat, and simmer for 5 minutes. Whisk in cold butter a few cubes at a time. Whisk in xanthan to stabilize. Push through a fine-mesh strainer, then set aside and keep warm. 3.
Company Info
The Cook's Cook
The Cook's Cook provides brand recognition and endorsements of vetted products, posting to our loyal food community of 1.5 million+ social media fans.
New Hampshire, United States
Founded: 2014