About Emily

Emily Prescott trained as a food scientist and spent fifteen years in product development at food manufacturers in the Boston area — formulating sauces, running heat-transfer trials, and understanding exactly why food behaves the way it does at the surface of a pan. She moved to Portland, Maine and started cooking for pleasure rather than protocol. The professional habits didn't leave with the lab coat. She still reads spec sheets. She still notices when a manufacturer's claim about heat distribution doesn't match what happens on a medium burner. She writes about what she actually uses, at real price points, with more background on the materials than most reviewers think to mention.