When you work with America’s foremost food tasters and testers, food is always on the brain, whether you spend most of your day stirring bubbling pots or typing at a desk. At the end of the day, if we’re not lucky enough to get Test Kitchen leftovers, we have to keep thinking about food as we answer the question, “What’s for dinner tonight?”
Thankfully, many Test Kitchen employees love to cook—even off the clock. Below are some of their tried-and-true favorites:
1. Test Kitchen Favorites
After making his Thin-Crust Pizza Recipe over 500 times for Cook’s Illustrated, Andrew Janjigian admits that he still makes it “every week or so.” Andrew isn’t the only fan of his pizza—Louise Emerick, a senior editor for books, says that it’s a stand-by at her house, too (as is Keith Dresser’s recipe for homemade Whole-Grain Mustard).
Laurel Zeidman, eCommerce Marketing Manager, has a long list of Test Kitchen favorites in her repertoire, from Cheese Balls to Roasted Broccoli with Garlic, which she admits to cooking three times a week (Laurel even introduced a friend to the White Chicken Chili recipe, and now she cooks it for her family at Christmas). Test Cooks even use Test Kitchen cookbooks. Dan Zuccarello uses the America’s Test Kitchen Family Baking Book at home as well. Since his specialty is cooking—not baking—he relies on the cookbook for foolproof baked goods at home.
2. Quick and Simple Fare
Whether Test Kitchen employees are testing recipes all day, or working at a desk, they often rely on simple but delicious food on weeknights. Associate Editor Amy Graves loves making fried egg sandwiches on a cast-iron skillet. Dan Souza likes using leftovers to make impromptu fried rice dishes, and Andrea Geary admits to being a big fan of cooking with oats at home because of her time as a chef in Scotland. Sandra Greenberg, eCommerce Marketing Coordinator, makes quick tortilla pizzas by putting tomato sauce and toppings on a 9-inch wrap and baking it in a 375-degree oven. Kate May, Client Services Associate, often relies on two basics at home: grilled cheese or breakfast for dinner.
3. Best-Loved Recipes
Test Kitchen staffers also have recipes in their repertoire from other cooks—both famous and not. Louise Emerick loves making Rick Bayless’s tortillas at home as well as her grandmother’s cornbread recipe. Assistant Editor Amy Scheuerman makes the deceptively simple and surprisingly delicious Fresh Greens and Grains Plate every few weeks, and Social Media Editor Steph Yiu makes homemade pasta every Wednesday.
Sometimes, best-loved recipes of Test Kitchen staffers may even become a Test Kitchen recipe. Executive Editor Lori Galvin makes spaghetti with a fried egg on top a ton – so she pitched it for Best International Recipes. The Test Kitchen version is known as Salerno-Style Spaghetti with Fried Eggs and Bread Crumbs (pictured above).