Our grocery deliveries are legendary, but where do we keep our staple ingredients?
Cook’s Country test cook Nick Iverson takes a bottle of port from the test kitchen’s pantry (where we keep all our canned goods, dry goods, spices, dried herbs, and numerous sauces and condiments that don’t require refrigeration) during a run for ingredients while working on a recipe for tomato jam.
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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