Bridget Ams started cooking for her family when she was eight years old, although her skills in the kitchen have matured from the cans of condensed soup she was making back then. These days, Bridget's focus in the kitchen is split between healthy dinners and unhealthy desserts. She prefers homemade food to takeout and whole grains to white, and she can't resist a project. Her background in science drives her toward detailed recipe comparisons, in which similar recipes are cooked simultaneously and tested side-by-side. As a New Mexican, she finds that most dishes aren't complete without Hatch green chiles. She's been blogging since 2007, and in that time, has become a better writer, a better photographer, and a better cook.