Laurie Glenn Buckle, Editor

Laurie is the editor of Fine Cooking magazine, a bimonthly publication produced by The Taunton Press. The magazine is unique in the marketplace in that it’s all about cooking, from buying great ingredients to learning new techniques. She also oversees the magazine’s website and its single issue publications, which include such top newsstand performers as Grilling and Fresh. Previously, Laurie was the managing editor of Bon Appetit magazine, a position she held for seven years. She was affiliated with Bon Appetit for more than two decades, during which she was the magazine’s articles editor, the special projects editor, and the books editor.

In addition, Laurie teaches food writing for mediabistro, among other institutions. She and her family of five lead a bicoastal life that includes homes in Connecticut and Los Angeles.

Jennifer Armentrout, Senior Food Editor/ Test Kitchen Manager

As Senior Food Editor and Manager of Fine Cooking’s Test Kitchen, Jennifer Armentrout makes sure that the magazine’s recipes produce great results every time. She began her professional career by working her way through the ranks in several Washington, DC-area restaurant kitchens, beginning in salad prep and ending in the sauté position on the hot line. After graduating in 1997 with High Honors from the Culinary Institute of America, Jennifer was asked to stay on at the CIA to help produce the school’s cookbooks. Over the next three years, she worked as an editor and writer on seven of the Institute’s new titles, including its flagship cooking text, The Professional Chef. She joined the Fine Cooking staff as an assistant editor in October 2000, but when the original test kitchen director retired, Jennifer jumped at the chance to get back in the kitchen. She was promoted to her present position in September 2001.

Rebecca Freedman, Senior Editor

From early in her career, Rebecca has combined her love of publishing and food, working as everything from a cookbook publicist to managing editor of a nutrition Web site. In 2002, hoping to take her cooking skills to the next level, she enrolled at New York’s Institute of Culinary Education, where she graduated with high honors. After a stint testing recipes at Good Housekeeping magazine, Rebecca joined the staff of Fine Cooking as an associate editor. She lives in Stamford, Connecticut with her husband and young son.

Laura Giannatempo, Associate Editor

As Associate Editor, Laura Giannatempo helps shape Fine Cooking articles from inception to print so that they deliver clear, useful cooking information to readers. Born and raised in Torino, Italy, Laura is also the magazine’s resident expert in Italian cuisine. A high-honors graduate of the Institute of Culinary Education (ICE) in New York City, she worked as a catering cook at The Cleaver Company and as a line cook at the Green Table Café, both in New York’s Chelsea Market. Before joining Fine Cooking in 2005, she was an assistant editor at La Cucina Italiana magazine. She’s also the author of “A Ligurian Kitchen: Recipes and Tales from the Italian Riviera,” a cookbook and memoir about her summer vacations with her family on the Mediterranean. In her previous professional life, Laura was a public relations professional.

Lisa Waddle, Associate Editor

As Associate Editor at Fine Cooking magazine, Lisa works with chefs and authors to develop feature stories and recipes. She also writes the Food for Thought department, highlighting intriguing people in the world of food. A graduate of Columbia University’s School of Journalism, Lisa has 15 years of experience editing and writing for newspapers and magazines. In addition to completing cooking courses at the Institute for Culinary Education in New York, she has edited cookbooks and developed and tested recipes for publisher Rutledge Hill Press. She baked professionally for a year at an artisan French bakery in Nashville, Tennessee, and was an assistant cooking instructor at Viking Culinary Center in Franklin, Tennessee, before joining Fine Cooking in 2006.

Denise Mickelsen, Assistant Editor

Her food career began while she was working as a fundraiser, when she realized that her favorite part of her job was planning menus and choosing wines for the parties she threw. While working full-time during the week, Denise enrolled at the Institute of Culinary Education and earned a degree in Culinary Arts on the weekends. She also began an externship at Blue Hill restaurant, working there one night each week. After culinary school, Denise worked her way up through the restaurant ranks, from garde manger to the fish station, at Fleur de Sel restaurant in Manhattan. Next, she took an internship in the test kitchen at Saveur magazine, and soon thereafter she was hired on as assistant editor, testing and researching recipes and learning the art of food styling. After Saveur, Denise took an associate editor position at Martha Stewart Living, where she was a recipe developer and food stylist. Two years later, Denise and her chef husband, Bill, relocated to Connecticut so that she could join the Fine Cooking staff. Denise edits the Drinks, Go Shopping, Test Drive, Counter Culture, Books that Cook, and Make It Tonight columns, as well as the entertaining features, among other stories. She also works on the Fine Cooking special issues.

Sarah Breckenridge, Managing Web Editor

Sarah is the managing web editor for Fine Cooking, where she oversees all interactive content, including videos, blogs, recipes, weekly e-newsletters, and an online community of passionate cooks. Sarah has been a magazine and web writer and editor for ten years, and her work has appeared in such publications as Saveur, Esquire, Self, and New York Magazine’s online restaurant guide. A graduate of the Institute of Culinary Education in New York City, Sarah apprenticed in the restaurant kitchen of Blue Hill at Stone Barns in Pocantico Hills, New York, where she developed an abiding commitment to sustainable food systems and local farms.

Sarah lives with her husband in Fairfield, CT.

Maria Taylor, Publisher

Maria Taylor was named Publisher of Fine Cooking in September 2005. Before joining Fine Cooking, Maria was editor-in-chief of Taunton’s book division and head of new business development in the magazine division at Taunton.

As publisher, Maria has the enviable job of having her hands in all parts of the business with overall responsibility for the business performance of the magazine. Occasionally, the editors let Maria attend tastings.

Janine Scolpino, SVP & Group Publisher, Enthusiast Group & Consumer Marketing

Janine Scolpino joined Taunton in 2008 as Senior Vice President, Group Publisher & Consumer Marketing, responsible for Circulation, Interactive Marketing, Single Copy Sales, Business Management and Creative Marketing Services. Janine is also a member of the Taunton Management Team.

Prior to joining Taunton, Janine held numerous executive positions with Guideposts, spanning a successful twenty-two year career with the company. Janine began her career with Guideposts in Marketing In 1990 she took on the roll of Circulation Director and in 1999 held the position of Vice President and Publisher. Her final role with Guideposts was Group Vice President, Group Publisher before she accepted her current position with Taunton Press.

Janine has been a member of the Editorial Advisory Board of Subscription Marketing, the Magazine Publishers Association Consumer Marketing Committee, the Ad Club of New York Programming Committee, and is the past Chair of the Direct Marketing Association's Circulation Council. She resides in Bethel, Connecticut with her husband, David and their two children, Derek and Danielle.