Andrew Janjigian

Title: Contributor

Location: Cambridge, Massachusetts

Expertise: Bread, Pizza, Armenian Recipes, Fermentation, Food Science, Mushrooms

Andrew Janjigian is a former long-time test cook at Cook's Illustrated magazine.
He has been teaching baking and pizza classes for more than 10 years.
Before working at Cook's Illustrated, he was an organic chemist in the biotech industry and earned a master's degree in mycology.

Experience

Andrew Janjigian is a former long-time test cook at Cook's Illustrated magazine. He is a breadhead who has, for more than 10 years, been teaching baking and pizza online and at places like King Arthur Baking Company and Maine's Kneading Conference. Before working at Cook's Illustrated, he was an organic chemist in the biotech industry and earned a master's degree in mycology. He's been mining his family Armenian recipes (and more) for Serious Eats since late 2020.

What's your desert island food?

"If I got to choose what to bring with me to a desert island, I'd bring my sourdough starter and a 5-gallon bucket of my homemade chili crisp. (And a pallet of bread flour, obviously.)"

What's your favorite condiment?

"I already told you: my homemade chili crisp."

About Serious Eats

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