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Genevieve Ko is the cooking editor for the Los Angeles Times. She has written more than a dozen cookbooks with notable chefs and is the author of “Better Baking.” Ko graduated from Yale University and has been a food writer, editor and recipe developer for national food media outlets, including NYT Cooking. She was born and raised in Monterey Park on dim sum, onigiri and chimichangas.
Ben Mims is the cooking columnist for The Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, including Lucky Peach, Food & Wine, Saveur and BuzzFeed/Tasty. Born and raised in Mississippi, he spends his weekends stocking his freezer with biscuits and making fruit jam.