Cook’s Illustrated Wants You and Your Spatula
If your new year’s resolution doesn’t involve starving yourself or 100-cal packs, then get over here. Cook’s Illustrated is looking for another year’s line-up of recipe testers. Not a bad thing to have on your resume, eh? But as they warn, seasonal recipes are tested about six months in advance. That means you could be baking heavy casseroles in July or strawberry shortcakes in December.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
4 Comments:
I signed up to do this a few months ago. Like you said, it's kind of hard to do this with proper seasonal ingredients given that the recipes are meant for an issue that will be out in 6 months from when you test it. I was recently sent a recipe for Pappa al Pomodoro that required fresh tomatoes. They did give the option of using canned tomatoes, but clearly it's not going to be as good that way. I'm curious as to what my next recipe will be... I hope it's not something with berries or peaches!
charm city cupcake at 9:12AM on 01/24/08
I signed up. I mean, how could I not? I've always wanted to do this, though admittedly the whole seasonal ingredients thing could be something of a challenge. But yay! I can't wait.
chisai at 9:20AM on 01/24/08
I volunteered to test recipes for SE, but they have not taken me up on my offer, so I volunteered for Cooks Illustrated test kitchen. Should be fun!!
Mich23 at 1:08PM on 01/24/08
I've been doing this for a while now. It's fun, but yeah, not so easy sourcing a couple of pints of good blueberries for a pie in January. Worth it though, if you want to really self-evaluate your cooking technique.
swans at 6:22PM on 01/24/08