TravelsinTaste.com recently had the opportunity of touring the New York test kitchen at Saveur magazine with Kitchen Director Hunter Lewis, who let us watch a recipe testing from start to finish, and even taste the finished product. During our kitchen visit, we spoke with Hunter about the challenges of testing recipes for Saveur. Although we can tell you the recipe we helped test was a Kale Salad, and that the issue is about Los Angeles, you'll have to wait for the March 2010 issue to test and taste it yourself!
Before we got to testing, Lewis took us for a tour of Saveur's facility, which includes the kitchen and an adjacent multipurpose room that's used for parties, meetings, family meals and photo shoots. It's also where the magazine's library begins. "You can see all the props here," Lewis told us as he took us behind the scenes. "This is the key to producing the photos of the food -- not all of them, a lot of which are shot onsite in the field -- but when we want to cook and shoot something here, it's done here in natural light and this room becomes, in essence, a studio. It’s a great space and we've got good light, which is the most important thing. We want it to look as natural as possible on the page, and this allows us to cook right in there [he points to the kitchen], where our executive food editor, Todd Coleman, will prop it and style it to how he thinks it should be. It’s a pretty organic process."