Merrill Stubbs is a co-founder of cooking website food52.com and grew up in New York City. After graduating from Brown University with a degree in Comparative Literature, she honed her cooking skills at Le Cordon Bleu in London. Later, she worked in the test kitchen at Cook's Illustrated and as a private chef and cooking instructor. She also did a stint working behind the counter at Flour in Boston’s South End. In addition to working with Amanda Hesser on her upcoming cookbook for the New York Times, Stubbs writes a monthly column for T Magazine called The New Staples. She has also written for Edible Brooklyn, Body+Soul and Culinate.com, and she is the food editor for Herb Quarterly magazine.