Our recipe testing process sometimes involve some strange technique, but this one was a hit.
The first step in our recipe development process is the five-recipe test, which involves researching and cooking various versions of the dish in question, yielding results that are usually very different and sometimes downright strange. Here, test kitchen intern Emily Anderson uses a meat pounder to crack a flour-based crust off of a whole baked fresh ham while preparing a five-recipe test of an Cook’s Illustrated 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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