When a dish takes a lot of repetition to prepare, help is always appreciated.
Test kitchen intern Meaghen Chace, right, places a rolled parmesan-and-breadcrumb dumpling on one of several parchment-lined baking sheets packed with passatelli (a northern Italian pasta akin to spätzle, usually cooked in broth) while helping Cook’s Illustrated assistant test cook Celeste Rodgers, left, develop a recipe for the dish.
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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