Cook’s Illustrated associate editor Andrew Janjigian moves beef trimmings around in a roasting pan set over a stovetop in an effort to jump-start a flavor-building fond on the surface of the pan before filling it with red wine, veggies and chunks of chuck and tossing it in the oven during development for an upcoming beef Burgundy recipe.
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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