One of the chief elements of a successful recipe is keeping quantities consistent.
Cook’s Illustrated associate editor Andrew Janjigian keeps an eye on his scale’s display as he weighs out identical bowls of live mussels while preparing to test his in-development method for successfully steaming the shellfish.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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