When it comes to making desserts for display, proper arrangement is key.
Cook’s Illustrated test cook Dan Cellucci moves a batch of sugar cookies to a pair of wire racks. Why use the tiny offset spatula to remove them from their parchment-lined baking sheets? Dan’s got to keep these cookies looking sweet as they await a coating of lemon glaze for an instructional photo shoot to be featured on our online Cooking School. (Plus, he’ll use the spatula to apply the glaze later on. Kitchen efficiency!)
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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