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In the Know
K
RECIPE DEVELOPMENT
KEEPING COOL
Multiple cooks prepare
several dishes a day, so a
standard fridge and freezer
just won’t do. Here, recipe
tester Vivian Chan grabs
supplies from the freezer for
a snack recipe. There is also a
walk-in refrigerator the size of
a small office.
TAKING NOTES In this photo, taken in May, Stephen
is tweaking a stuffing recipe for the November issue. The kitchen
generally works six months in advance, but developers create
recipes a full year ahead for stories involving seasonal ingredients.
(You can’t find pumpkins in the spring!)
A LID FOR EVERY POT Recipe developers try
to limit the number of pots and pans needed for each dish
REQUIRED READING When staffers need (two max for Weeknight Cooking recipes), but they keep
inspiration, they turn to the kitchen’s library of more more than 400 pieces of cookware on hand. Luckily, no one
than 5,000 cookbooks—including offbeat titles like is stuck washing them all: Grimy pans go through an
Mad About Mead! and Melon Garnishing. industrial dishwasher.
42 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016
