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Salad Setup

Well-organized prep is crucial for making any dish more than the sum of its parts.

By Steve Klise | February 5, 2013

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    Cook’s Country associate editor Rebeccah Marsters tends to a variety of ingredients at her station, including bacon, sautéed cherry tomatoes and hard-boiled eggs, while preparing ingredients for her in-development recipe for a winter Cobb salad.

    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.

    Full Bio | Other Posts by Steve Klise

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