Making camera-ready showstopper desserts look their best takes dedication... and a lot of stirring.
Test kitchen intern Liz Sherry heats a bowl full of cream and chocolate over a saucepot of simmering water while making a fourth batch of ganache in an effort to turn out the prettiest possible coating for a chocolate-espresso dacquoise, soon to be assembled out of the sheets of meringue at right for a photo shoot for an upcoming issue of our Cook’s Illustrated iPad app.
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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