Lisa Park

Master Recipe Testing Coordinator Honestly? I got into recipe testing because I was tired of expensive failures. My gluten sensitivity meant constantly modifying recipes, only to watch them fall apart in my kitchen. After earning my food science degree, I realized the problem wasn't the recipes - it was the lack of real-world testing. So I built what became our signature system: every recipe gets tested by fifteen different home cooks. Grandmother with a 1970s oven? Check. College student with only a hot plate? Double check. Denver altitude versus Miami humidity? We've got it covered. My food science background explains why certain substitutions work, but my gluten sensitivity keeps it real. I know the disappointment of reading "just like the original" and ending up with wasted ingredients and ruined dinner plans. Our network now includes over 200 volunteer testers across different regions, skill levels, and dietary needs. I track everything - ingredient availability, altitude performance, equipment variations - until each recipe achieves "foolproof reliability." Leading our social media community is equally rewarding. Whether troubleshooting a recipe gone wrong or celebrating someone's first successful gluten-free bread, I'm there for every step of their journey. When I'm not coordinating test kitchens, I'm hiking with Scout, my border collie mix, mentally planning the next round of testing protocols. Reliable recipes aren't just nice to have - they're essential for sustainable dietary change.