When it comes to dish development, our test cooks can never set it and forget it.
While it makes sense to judge a dish by the final result, it’s important for us here at America’s Test Kitchen to keep track of how we got there. Pen and notepad at the ready, Cook’s Illustrated test cook Lan Lam keeps a close watch on one of a wall’s worth of ovens while tracking how evenly and quickly her in-development recipe for herb-crusted salmon is cooking.
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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