While extra food in the test kitchen may seem like cause for a frenzy, there's a method to our madness.
Cook’s Country associate editor Rebeccah Marsters slides two containers full of roasted cauliflower left over from a recipe tasting onto a cooling rack, where trays of chocolate sugar cookies and cereal-crusted extra-crunchy French toast are also resting. When these racks aren’t being used for cooling food before serving it, they’re the first stop for leftovers destined for the take-home fridge, from which test kitchen employees from all departments can snag a quick lunch, a pre-made dinner, or even raw ingredients with which to make their own recipes at home.
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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