Join Senior Editor Cecelia Jenkins as she begins her journey to the perfect recipe for a Cuban sandwich, in which she tackles everything from the homemade Cuban bread to the mojo roast pork.
Every recipe we develop goes through a series of steps, from initial research and fact-finding, to early experimenting with recipes from other sources, to rigorous side-by-side testing of every single variable in any given recipe.
This episode details the initial research and pitch phase. Executive Food Editor Bryan Roof gives Cecelia her assignment, which she develops into a proposal to pitch to the entire team. What questions will her editors have for her?
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Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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