Jason Horn Title: Senior Writer Location: Los Angeles, California Expertise: Knives, Small Kitchen Appliances Jason Horn is a senior writer for Food & Wine. He has nearly 20 years of experience writing about food, drinks, and kitchen products. A self-proclaimed science nerd, he’s passionate about breaking down the technicalities of the kitchen tools we recommend by interpreting testing data, digesting insights, and comparing specs across different models.As our resident knife expert, Jason has tested several categories of knives for Food & Wine, including brisket knives, oyster knives, nakiris, and santokus. He’s also contributed to dozens of small kitchen appliance reviews, including our guides to ice cream makers, cold brew coffee makers, cold press juicers, and personal blenders. Experience Jason has spent nearly 20 years writing about food and drinks on the internet, starting as an intern at CHOW.com (RIP). A proud nerd, he’s obsessed with the science and technicalities of what we cook and eat: He’s tested through several categories of knives and kitchen tools for Food & Wine and wrote about the molecule that makes bananas smell like bananas for Serious Eats.He’s also a cocktails and spirits expert, the former senior editor at Liquor.com, and a huge fan of Caol Ila Scotch. He lives in Los Angeles, where he grills and entertains outdoors as much as possible. He also loves the winter sport of curling. Education Jason has a bachelor's degree in English and Spanish from Tulane University and a master's degree in journalism from the Medill School of Journalism at Northwestern University. He attended culinary school at Jefferson State Community College in Birmingham, Alabama. About Food & Wine Food & Wine, a People Inc. Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.