Siblings Matt Lee and Ted Lee grew up and learned to cook in Charleston, South Carolina, in a townhouse on the city’s fabled Rainbow Row. They left to attend colleges in the Northeast and so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food journalists and cookbook authors. Since 2000, they have written hundreds of food, wine, and travel features for magazines and newspapers, including The New York Times, Travel + Leisure, Martha Stewart Living, Southern Living, Saveur, Bon Appetit, and Food & Wine. Their three cookbooks, The Lee Bros. Southern Cookbook(2007), The Lee Bros. Simple Fresh Southern (2009), and The Lee Bros. Charleston Kitchen(2013) have, combined, won six James Beard and IACP Awards, and they founded Cookbook Boot Camp, a two-day curriculum that teaches aspiring cookbook authors how to transform their dreams into reality. They were on-air commentators for all seven seasons of The Cooking Channel’s hit series Unique Eats, and they are currently hosts and executive producers of Southern Uncovered with The Lee Bros. on Ovation. He lives with his wife, Gia, and their three sons in Charleston, SC.