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.
Leftovers? Chill out!
While extra food in the test kitchen may seem like cause for a frenzy, there's a method to our madness.