Allie Lewis hasn't exactly followed the typical path of an Ivy-League-educated economist. For her, the turning point came after her junior year at Yale, when she spent the summer at Tante Marie's Cooking School in San Francisco, learning more about her favorite hobby, cooking. After graduating Yale, Allie followed her true calling to Paris, where she earned her Grand Diplome at Le Cordon Bleu and took a job as an apprentice at Restaurant Arpege, Alain Passard's Michelin three-star restaurant. Before joining MSLO in 2002 to launch Everyday Food magazine, she worked in New York restaurants such as Mesa Grill and Bolo, and ran her own catering business. Today Allie is deputy food editor for Everyday Food, where she develops recipes and oversees the test kitchen. She also writes a column, "How-To with Allie," guiding readers through a different basic cooking technique each issue. In addition, she is cohost of the weekly PBS cooking series "Everyday Food," and offers a quick and easy dinner idea for each weeknight on "Everyday Dinners," a daily segment during "Living Today" on Martha Stewart Living Radio. When Allie isn't in the kitchen at work, she enjoys cooking for friends at her home in New York City.