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Notes from the Test Kitchen
[SIP (Special-Interest Publications) Team Spotlight](
April 27, 2018
SIP (Special-Interest Publications) Team Spotlight
We have several editorial teams here at Americaâs Test Kitchen, and today weâre putting the spotlight on our SIP (Special-Interest Publications) team. Special issues are curated collections of our very best recipes, and each issue has a theme. Past issues include [Soups and Stews from Around the World]( (an issue packed with delicious soup and stew recipes organized according to where they originated) and [Incredible Eggs]( (we went beyond poached, scrambled, and fried in this issue and included Korean Rice Bowl, Breakfast Pizza, and Pasta Frittata recipes, among others). In this weekâs newsletter, we chat with three of our SIP team members about their jobs, their favorite recipes, and [their favorite special issues](.
[Megan Ginsberg, Managing Editor, SIPs]
Can you tell our readers what special issues are, how many we publish per year, and how we choose special issue topics?
MG: Special issues, or special-interest publications, as theyâre also called, contain our curated collections of recipes. We produce about 20 of them each year. To create them, we start with an idea or theme. Then, we mine the myriad recipes that have been developed in the test kitchen, whether for Cookâs Illustrated or Cookâs Country or for our cookbooks, to make sure we have enough recipes for a whole issue on that particular theme. Next, weâll usually survey the idea to see if our readers are as excited about it as we are. Finally, we begin the hard work of laying out, editing, and publishing each issue.
What is your favorite America's Test Kitchen, Cook's Illustrated, or Cook's Country recipe?
[Best Almond Cake](
MG: It is so hard to choose just one favorite recipe. I turn to our recipes on pretty much a weekly basis for dinner ideas, as well as whenever I need to make something for a special occasion. For brunch my go-to is our [Best Almond Cake]( (while itâs technically a dessert, I think it makes an excellent addition to a brunch spread). There are ground almonds in the batter and sliced almonds sprinkled on top, so the cake has plenty of its namesake flavor.
[Best Almond Cake](
[View Recipe](
What is your favorite special issue available in the bookstore, and why?
MG: My current favorite special issue is [All-Time Best Takeout Recipes](. For this issue, we really homed in on the sorts of dishes people are likely to order from their favorite takeout restaurants and gave them the recipes to make their own versions at home instead. While ordering takeout does save time, this issue will convince you itâs worth making your favorites instead.
[All-Time Best Takeout Recipes](
All-Time Best Takeout Recipes
[BUY NOW](
[Nina Denison, Assistant Editor]
What does it take to create and edit a special issue?
ND: Magazines have a lot of words. Itâs our job to comb through the collection of recipes and fine-tune every single word that appears on the pages. Sometimes, weâre editing a long piece to fit a much shorter format; others, weâre filling in a mostly blank page with sidebars or writing totally new content to accompany the recipe. We also look very closely at the recipe text to be sure that everything is 100% correct. If a recipe is puzzling, we take it to the kitchen and test it as written, making note of any updates, switches, rescalings, and more, all of which need to be edited in. Another part of the process is looking at recipe shots and shooting (or reshooting) any recipes that need a new photo. This part is so much fun. I love going to photoshoots to weigh in on creative ideas and to see the dishesâwhose recipes Iâve been looking at for weeksâcome to life. And of course, thereâs the benefit of leftovers.
What is your favorite America's Test Kitchen, Cook's Illustrated, or Cook's Country recipe?
[Grilled Fish Tacos](
ND: I find myself always drawn back to our [Grilled Fish Tacos](. Swordfish is not the first fish that comes to mind when I think âtacos,â but itâs the perfect choice for the grill. The vegetables are also grilled, so every component is treated as its own entity to then come together in a cohesive dish. The grilled lemons add depth and brightness. These tacos are also gorgeous to look atâthere are so many colors all in one bite. Plus, put avocado on just about anything and Iâm in.
[Grilled Fish Tacos](
[View Recipe](
What is your favorite special issue available in the bookstore, and why?
ND: I adore our [Great American Cakes]( issue. It was somewhat of a jigsaw puzzle to put togetherâthere are several cake layers, frostings, batters, and more that overlap in various recipes, so it was a fun challenge to figure out how to place all the component recipes to correspond with the relative cakes. What I really love about this issue, though, is the photography. Every single cake is a stunner. Some are classicsâsuch as [Confetti Layer Cake]( [Holiday Rum Cake]( and [King Cake]( some are adventurous departures from the normâsuch as [Peanut Butter and Jam Cake]( [Hot Cocoa Cake]( and [Pina Colada Cake](.
[Great American Cakes](
Great American Cakes
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[Madeleine Cohen, Editorial Assistant]
What do you love most about your job?
MC: First and foremost, I love that my job revolves around food, as itâs my favorite topic of discussion and one that I could never get tired of. The second thing I love is the curation aspect of creating an SIP. While thereâs a lot of editing and detail-oriented work required in this job, itâs also just as important to step back and look at each issue as a whole, making sure all of the content flows and comes together cohesively with one overarching idea at its core. We pull recipes from different parts of the company that exist in varying styles and voices, and we alter them to fit together. I greatly enjoy this process.
What is your favorite America's Test Kitchen, Cook's Illustrated, or Cook's Country recipe?
[Italian-Style Turkey Meatballs](
MB: My favorite Americaâs Test Kitchen recipe is [Italian-Style Turkey Meatballs]( include mushrooms and Parmesan and boast outstanding flavor!
[Italian-Style Turkey Meatballs](
[View Recipe](
What is your favorite special issue available in the bookstore, and why?
MC: Mediterranean food is one of my favorite cuisines, so my favorite SIP is [The Best Mediterranean Diet Recipes](. This issue is a curation of recipes from our [Complete Mediterranean Cookbook](. In addition to the delicious recipes inside, it includes useful tips and information about the methods and ingredients commonly used in this area of the world, which Iâm fascinated by.
[The Best Mediterranean Diet Recipes](
The Best Mediterranean Diet Recipes
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Recommended Equipment for These Recipes
[Nordic Ware Naturals Nonstick 9-Inch Round Cake Pan](
Cake: ★★★ Pizza: ★★½
Bake your almond cake in this solidly built cake pan from Nordic Ware. This pan produces tall, fluffy, level cakes. Layers shape up perfectly no matter how the pan is greased. [Learn More →](
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[Wüsthof Gourmet Slotted Turner/Fish Spatula](
Handle your grilled fish with this sturdy yet nimble fish spatula that has an arced blade and a comfortable handle. [Learn More →](
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[Microplane Premium Classic Zester/Grater](
Speed: ★★★ Comfort: ★★★ Grating: ★★ Durability: ★★★ Ease of Use: ★★½
Grate some Parmesan or Pecorino over your meatballs using this Microplane grater, which has a soft, grippy rubber handle and stays sharp over time. [Learn More →](
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