Barbara Gollman is a chef-trained registered dietitian and former medical microbiologist who grew up on a farm in Kansas.

Good food was on the table every day - fresh cream and eggs, meat and potatoes, corn, tomatoes, pies and cakes. But her mother was such a perfectionist, Barbara wasn't encouraged to cook.

Self-taught as an adult, she graduated from tuna-noodle casserole to course work at the Culinary Institute of America, Peter Kump's School of Culinary Arts and other culinary schools.

A member of the International Association of Culinary Professionals and the American Dietetic Association, she teaches cooking, works with media on behalf of the American Dietetic Association and consults with restaurants.

Barbara Gollman's curriculum vitae
(file will automatically download, MS Word)

Kim Pierce is an award-winning Dallas Morning News food journalist. Her love of cooking comes not from farm roots, but from growing up in the diverse ethnic swirl of Los Angeles.

A member of the Association of Food Journalists and the American Institute of Wine and Food, she has written about food and studied cooking for almost 20 years, most recently at Johnson and Wales University.