Allie Lewis Clapp is deputy food editor for Everyday Food where she develops recipes, and oversees the test kitchen. She also writes a column, "How-To With Allie," guiding readers through a different basic cooking technique each month.

As a co-host of the weekly PBS cooking series, Everyday Food, Allie shares easy recipes and tips for creating meals that are as simple as they are delicious.

As an economics major at Yale, it didn’t occur to Allie to pursue a career in food.  The turning point came the summer before her senior year, which she spent at Tante Marie’s Cooking School in San Francisco, learning more about her favorite hobby, cooking.  After graduating from Yale, Allie followed her true calling to Paris, where she earned her Grand Diplôme at Le Cordon Bleu and took a position as a stagiaire at Restaurant Arpège, Alain Passard’s Michelin 3-star restaurant.  Before joining MSLO in 2002 to launch Everyday Food magazine, she worked in New York restaurants such as Mesa Grill and Bolo, ran her own catering business, and was a special event planner for Tentation Special Events Catering.

When Allie isn't in the kitchen at work, she enjoys cooking for her husband, friends, and puppy at her home in Greenwich Village.