Born and raised in a rich Pennsylvania Dutch culture outside the Philadelphia area, Dylan Simmons has had a love for cooking ever since he could see above the kitchen counter. During his studies at the Culinary Institute of America, Simmons trained at the Los Angeles Times Test Kitchen, where he pursued his passion for food media, food science, recipe testing and development. After graduating from the C.I.A., Simmons started a catering business, developing dishes using local Pennsylvania produce. He has also worked for America's Test Kitchen (both the Cook's Country magazine and television show). With his culinary training, extensive experience in recipe development, and passion for using fresh ingredients, Simmons enjoys sharing the science behind the recipes he develops, explaining how and why they work so they can be easily replicated in the home kitchen.