Cook’s Illustrated associate editor Dan Souza checks one of the six kitchen timers running at once on his station in the test kitchen. Why so many timers? Dan’s in the middle of recreating experiments from The Science of Good Cooking, our upcoming book on food science, and is using six different ovens at once to test the principles behind recipes from pork roast to pumpkin cheesecake.
Sixth Timer’s The Charm
Things can look a little hectic when we're keeping time on our recipes.