Making multiple batches of slightly different desserts requires a bit of forethought.
Test kitchen intern Dionne Reid, left, and Cook’s Illustrated associate editor Andrew Janjigian go over a stack of recipes before diving into the disks of pie dough, macerated fruit and boxes of various thickeners on the other side of the counter ahead of a head-to-head tasting of several different preparations of peach pie.
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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