Irvin Lin

Experience

Irvin Lin is a self-taught baker and cook who has been making food since he was 9 years old. He's collaborated and worked with major brands like Safeway, Sprouts, California Wine, California Grown, Real California Milk, Muir Glen, Whole Foods, Crock Pot, Anolon Cookware, and more.

He has led baking workshops and spoken at San Francisco Cooking School, BlogHer, BlogHer Food, IACP's annual conference, Pinterest KnitCon, and BakeFest.

He has been testing kitchen equipment professional for 5-plus years.

He has also traveled extensively throughout the United States, with a goal to visit all 50 states and all the US National Parks. He's also traveled extensively worldwide, having been to 6 continents. Extensive travel has helped inform him on how equipment and recipes are approached and used in different parts of the country and world.

When he's not developing recipes, photographing food, or writing, he also spends his time in a ceramic studio, where you'll find him making his own custom plates and props for his food photography. Because of his ceramic training, he is particularly in tune with the function and durability of kitchenware.

Highlights:

• Bylines include Allrecipes, Food & Wine, Serious Eats, Simply Recipes, The Spruce Eats, Real Simple, Fine Cooking, and U.S. News & World Reports 360 Reviews.
• Marbled, Swirled and Layered, his first cookbook, was listed as one of the best baking cookbooks of 2016 in the New York Times. It was also featured in Entertainment Weekly, Washington Post, O-Oprah Magazine, The Kitchn, Food52.
• Eat the Love, his blog, has been nominated twice by IACP for the Best Food Blog category and featured in PBS Foods and the official Pinterest blog,
• Judge for the IACP cookbook awards 2021, Executive Committee IACP cookbook awards 2022, James Beard Foundation Book Award Subcommittee 2023.
• Essay included in the Best Food Writing compilation 2014.
• Winner of the 2013 IACP Best Photograph Award.