With the amount of food we use, keeping a running tally of supplies is crucial.
Clipboard in hand, test kitchen intern Danielle Aissis checks the inventory in our dry goods storage pantry. While we take deliveries of produce and proteins every day, we also keep a rotating stock of pantry staples (from broth and brandy to cornmeal and condensed milk) on hand for use in recipe development, and keeping track of how much of everything we have prevents a potential disaster – after all, no one wants to have to run out to the store for more flour in the middle of 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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