Developing variations of a recipe means many iterations of the same ingredient.
Cook’s Country test cook Cristin Walsh places a finished bowl of couscous salad on a counter containing several other takes on the same base recipe. While couscous salad is an appetizing concept in and of itself, one of the tasks our test cooks undertake is coming up with easy additions to give more basic recipes a boost in versatility.
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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