Every day the staff of writers and cooks gathers at a large rectangular kitchen table. Each person sits in a similar spot as the day before, like at a family dinner. Some days their plates (real china, of course) hold samplings from two or three dishes. Other days the spread of food is so plentiful that a separate plate is necessary for the desserts, and there are enough dishes to make a holiday meal out of “tastes.” The staff files through the stations of carefully labeled food and pours glasses of sweet tea or water before they begin to taste and discuss.
Did you know? The Test Kitchen conducts an average of 260 tastings each year and evaluates as many as 20 recipes at a time.