Cranking out tons of yeasted treats can take a group effort.
June 19, 2013 Assistant special issues test cook Cecelia Jenkins, left, and test kitchen intern Kelly Ho roll out balls of sweet yeasted dough destined for a transformation into our sticky, cinnamon-laced Monkey Bread during preparation for a photo shoot. Tweet | Permalink
Gluten-free cooking isn't just for baked goods – we're out to make celiac-safe entrées, too.
June 18, 2013 Book team test cook Danielle DeSiato-Hallman, left, and assistant test cook Meaghen Walsh scoop up samples of eight different versions of the same recipe for chicken pot pie filling, each one replacing the traditional wheat flour-based roux with a different thickening agent (such as tapioca flour, arrowroot and cornstarch) in an effort to find the best substitute during recipe testing for an upcoming book of gluten-free recipes. Tweet | Permalink
It's not just the food that makes a good beauty shot—everything in the frame needs to look its best.
June 17, 2013 Food stylist Marie Piraino gives a sheet of parchment paper a trim as she finalizes the setup for a beauty shot of Coffee-Toffee Cookies during a photo shoot for this year's Christmas Cookies special issue. Tweet | Permalink
When it comes to classic poultry sides, how much is too much?
June 14, 2013 Editorial director of magazines John "Doc" Willoughby, right, checks the density of a skillet full of stuffing prepared by test kitchen intern Seth Schrage, left, by giving it a push with a rubber spatula as Cook's Country senior editor Bryan Roof looks on during a test to see just how much our in-development recipe can yield without overloading the skillet during cooking. Tweet | Permalink
Today's forecast: cookies with a 100% chance of drizzle.
June 13, 2013 Cook's Country test cook Cristin Walsh uses a spoon to drip melted chocolate over candy cane-shaped hazelnut sandwich cookies while preparing one of eleven different holiday cookie recipes, all of which will be judged by a panel of tasters for the magazine's annual holiday cookie contest. Yes, we know it's June – our publication schedule means we're always preparing seasonal food at odd times of the year, but here at the Test Kitchen, it's never a bad time for cookies. Tweet | Permalink
It's summer here in New England, and here at the Test Kitchen, we've got seafood on the brain.
June 12, 2013 Book team test cook Sara Mayer removes a cooked lobster from a pot of boiling water while preparing for a photo shoot of New England-style Lobster Rolls for an upcoming publication. Hopefully she'll have some leftovers! Tweet | Permalink
There's no better way to test a crispy, crunchy ingredient than in its natural snack habitat.
June 11, 2013 Associate tasting and testing editor Amy Graves types up her responses to a taste test of homemade chicken tenders ahead of an upcoming Cook's Country feature on finding the best store-bought breadcrumbs. Tweet | Permalink
Because without rennet, some cheeses are just hot milk.
June 10, 2013 Cook's Illustrated test cook Dan Cellucci doses a Dutch oven full of warmed goat's milk with a dilute solution of liquid rennet to kick off the process of making feta cheese, a recipe for which will appear in an upcoming special issue. Rennet, a complex of enzymes with a storied place in the cheese-making tradition, is the agent that will coagulate the milk, helping it solidify into the final delicious product. Tweet | Permalink
What's an enchilada without a good topping of the shredded stuff?
June 7, 2013 Test kitchen intern Andrew Pugh puts the final cheesy touches on a batch of bean enchiladas while preparing a taste test of five variations on the classic Mexican dish as part of recipe development for an upcoming issue of Cook's Illustrated. Tweet | Permalink
While we leave a lot up to our tasters, a cook's own opinion is well worth consideration too.
June 6, 2013 Cook's Illustrated executive food editor Keith Dresser, surrounded by tasters, scoops up a sample of a dish he's developing for a feature of winter fruit salads in order to better dissect the feedback from the tasting panel. Tweet | Permalink
