Julie Tanous is a writer, recipe developer, and, with Jesse Tyler Ferguson, the co-creator of "Julie & Jesse Cook," their food blog.

She developed and tested recipes for Jill Donenfeld’s cookbook “Better on Toast: Happiness on a Slice of Bread” as well as The Sprinkles Baking Book by Sprinkles founder Candace Nelson. Julie has worked in the test kitchen at Saveur magazine, spent a summer slingin’ meat at Dickson's Farmstand butcher shop in New York City, served as West Coast Director of The Culinistas, a private chef and catering company, and developed recipes for various companies, including Rosa Labs, makers of Soylent.

Julie is a graduate of New York City’s Institute of Culinary Education and a member of Women Chefs & Restaurateurs, the International Association of Culinary Professionals and The Southern Foodways Alliance. She lives in Los Angeles with her husband Will, daughter Josephine, son Henry and their French bulldog Ringo.

Photo by Matt Armendariz for Bake from Scratch magazine

Photo by Matt Armendariz for Bake from Scratch magazine