Keith Dresser is a senior editor at Cook’s Illustrated, where he has led the recipe development process for five years. Keith develops content for the America’s Test Kitchen television show and co-manages the back kitchen during filming. When not at Cook’s, he spends his time trying to find foods (other than mac and cheese) that both of his beautiful daughters will eat, watching the Red Sox (beating the Yankees), and reading cheesy mystery novels.
DO IT YOURSELF
August 10, 2011 Whether squirted on a hot dog, spread on a sandwich, or eaten straight from the jar, homemade mustard just tastes better.
What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country tested and perfected family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads, and preserves and pickles.
