Behind the scenes in the Everyday Food test kitchen

One area that’s always fun to visit at my 42nd Street offices is the very lovely test kitchen of Everyday Food. This space is usually bustling with activity and with all the wonderful aromas emanating from this room, this is not a place to go to when hungry.  The test kitchen is where Food Editor, Sandra Gluck and her staff, work on developing recipes.  Once they’re confident that a recipe is a delicious and good one, they concentrate on cross testing  - to make certain that it really works without a hitch.  This is also the kitchen where all the great recipes published in our magazine, Body + Soul, are developed and tested.  Don't forget to check out Dinner Tonight, a fabulous blog from the editors of Everyday Food.

The test kitchen staff – Charlyne Mattox, Senior Associate Food Editor – Kristen Evans, Senior Food Editor – Susan Streit, Assistant Food Editor – Sandra Gluck, Food Editor – Emma Feigenbaum, Associate Food Editor – Kirk Hunter, Assistant Food Editor – missing is Caroline Wright, Associate Food Editor. Again, please don't forget to look at the Dinner Tonight blog!

A wonderful place to work with lots of windows.

This is an easy kitchen to work in – plenty of work surfaces, lots of burners and ovens, and a large sink area.

Of course, there is a very sizable cookbook library used for reference and inspiration.

This is the office area where Charlyne is busy at work.

More photos of Paw Paw's grandsons -- cute!

Welcome to our 42nd street office

Mad Money!

A trip to my local Michael's craft store

Russ & Daughters, one of my favorites!

Comments

[Leanne]

Thanks for sharing the test kitchen photos. I subscribe to Everyday Food and Body & Soul and love them both. I've tried many recipes from both magazines and have never been disappointed.
It would be nice to have a Master Recipe Index by category showing the issue and page # -- would be great when searching for recipe ideas and favorites. Thanks for all the great recipes - keep up the good work!

[Joan Dawson]

Just love what is done with a long loft. I 'd love to have a kitchen set up like yours. I get my cook books in my large hutch in my dinning room just across from my kitchen, so it's close at hand. I also have them seperated by country. I like to try different countries each month. It makes us feel we went there to eat. Jaon in Willcox, AZ

[My Sweet & Saucy]

What a dream place to work in...AMAZING!

[Micki Harris]

I'm Whishing you a Very Happy and Wonderful Bithday August 3, 2008!!!
PS. I Love Your Show!!!!!!!!

Micki

[JBrennan]

Hi Martha:

Great post about Everyday Food! As expected, the kithchen is spotless.

The cookbook library is great. I have a smaller version and I'm constantly comparing recipes for the same dish from several books when trying to develop my own versions.

Maybe in a future post you could show a little more of the appliances, pantry, etc.

By the way, the Dinner Tonight blog is terrific.

Happy Birthday!

[White On Rice Couple]

wow, what a wonderful working space. I love the fact that the kitchen has a wall of cookbooks! If only I could have a bookshelf like that one day!
BTW- do you give tours? how about an intern who can prepare some tasty viet dishes for ya? I'm a good dishwasher!! ;)

[Audrey Keller]

I am building a new home on a hay farm in Bend, Oregon and need to specify my range. I do like to entertain so it will be 60". Here's where I'd like your feedback: all gas range or dual fuel with gas + electric ovens? Also, what is your opinion of the 'french top' option? And finally the Wolf vs. Viking brands. I was leaning towards Viking because I can select a color finish and they are less industrial looking than Wolf. My other appliances will be covered with wood.

[Donna Emanuele]

I love everything Martha Stewart - the Everyday magazine is so great for weekday recipes and quick ideas. I would love to work in that kitchen in THIS lifetime. I work in a basement now and loved the comment about the kitchen having great windows. One of my favorite recipes is the Sweet & Spicy Almonds - I bring them as gifts to all the dinner parties I attend. Thank you!!

[Paul Peterson]

When will Martha's Kitchen start doing recipes for people with food
allergies ? I have Celiac that means for me no Wheat, rice, bran, oats or nuts. I am severely allergic to peanuts and nutrasweet.
Also lactose intolerant.This makes my food choices slim . Could your at Martha's Kitchen help?

[Diana L. Bucholtz]

Hi Martha. Watched your segment showing how to soften hard brown sugar. My solution is to not have it get hard in the first place. When you purchase brown sugar, take it out of the package and put it directly into a glass jar (maybe 1/2 gallon size) and tighten the screw on lid. (My jar came from buying pickled bologna when it came in glass jars.) The sugar never gets hard and will keep, literally, for years. The same method works for marshmallows. No more hard brown sugar and no more marshmallows that have stuck together in the plastic bag! Hope you can use this tip for your viewers. I want to take this opportunity to thank you for the many fine tips over the years for everything from cooking to home decorating tips.

[Stephanie Wood]

Martha,
I moved into a home that has Queen Palms whose fruit looks very interesting. Is it edible? Are there any receipes if edible?
Thank you.

[Ruth Autio]

Love your show. How do I get the reciepe for the Lime Melts aways. I missed it today. Thanks.ruthautio