With the crazy treats we've got coming out of the test kitchen, why settle for a birthday cake?
Associate books editor Dan Zuccarello, left blows out a candle on top of a stack of cereal-crusted extra-crunchy French toast presented to him as a birthday dessert by Cook’s Country test cook Nick Iverson, right, who is working on a version of the dish for an upcoming issue of Cook’s Country.
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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