'Jacob Dean, Psy.D. - Simply Recipes'

Location: New York, New York

Education: The Chicago School of Professional Psychology - Washington D.C., City University of New York - John Jay College of Criminal Justice

Expertise: General Recipe Development, Pickling and Preservation, Equipment Reviews, Feature Writing, Beer, Wine, and Spirits, Recipe Cross Testing, Interviews and Profiles

Featured in the The Washington Post, VICE and VICE MUNCHIES, Taste, The Takeout, Michelin Guide, Robert Parker Wine Advocate, Wine Enthusiast, Adweek, Roads & Kingdoms, Fodor's Travel, Alaska Beyond, and more.
Previously worked as recipe cross tester for The New York Times and Serious Eats.
Named an emerging writer in Food Writer's Symposium in 2019 and served as a 2021 and 2023 IACP judge.

Experience

Jacob Dean, Psy.D. is an award-winning writer, editor, recipe developer, and recipe cross-tester who lives in Oaxaca, Mexico. He is the author of the newsletter A Year in Oaxaca and previously was an editor at Serious Eats. His work has also appeared in Simply Recipes, The Washington Post, VICE and VICE MUNCHIES, Taste, The Takeout, Michelin Guide (where he was a columnist), Robert Parker Wine Advocate, Wine Enthusiast, Adweek, Roads & Kingdoms, Fodor's Travel, Alaska Beyond, and more. Jacob has also worked for The New York Times as a recipe tester.

As the son of a professional recipe tester and a novelist and editor, both of whom are world travelers, Jacob was primed from a young age for a life of writing, cooking, and world travel. In addition to being a food and travel writer, Jacob holds a doctorate in clinical psychology, two Master's degrees in psychology, a Bachelor of Arts in psychology (with a minor in film), and has worked in multiple clinical settings as a mental health professional. As a part of the Serious Eats team, he won two IACP awards, was named an emerging writer at the Food Writer's Symposium in 2019, and has served as an IACP judge in 2021 and 2023.

Fun fact: He likes dumplings and small international airports, and is allergic to grasshoppers (the insect, not the mixed drink).

About Simply Recipes

Simply Recipes, a Dotdash Meredith brand, is here to help you cook delicious meals with less stress and more joy, offering recipes and cooking advice for home cooks, by home cooks. We have more than 3000 tested recipes, guides, and meal plans, and draw over 15 million readers each month. Learn more about us and our editorial process.