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In the Know

K

TESTING AND RETESTING

SPICE STASH A key
part of the testing process
is checking seasoning—
super spicy dishes won’t
appeal to most readers. An
entire closet is devoted to
(alphabetized) spices, which
go in clear labeled containers
so staffers can easily tell the
coriander from the cumin.

WASTE NOT Vivian makes a celery soup for the third (and final)
time. All food scraps go into a small compost bin, and they’re collected
several times a day. The kitchen tries to follow a zero-waste approach:
Nearly everything is composted or recycled.

IN THE PANTRY A few recipes in
each issue require specialty ingredients, but
developers try to stick to items found in most
supermarkets. Stocking the pantry and fridge
is such a big job, Food Network has several
dedicated grocery shoppers on staff.

MULTIPLE STATIONS Although each recipe developer has
his or her own cooking station, we’re a very collaborative bunch,” says
Melissa Gaman (bottom right). We work out recipe ideas together,
and we try to spread out responsibilities so everyone gets to do different
kinds of cooking.”

44 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016