Cook’s Illustrated senior editor Keith Dresser pours a purée of corn kernels into a saucepan to reduce it down before incorporating it into a batter as a pair of cast-iron skillets sit ready to receive batches of an in-development recipe for cornbread made using fresh corn.
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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