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Behind-the-Scenes: Food Network Magazine Test Kitchen

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Photo: Mark Peterson/Redux ©

Keeping Cool

Multiple cooks prepare several dishes a day, so a standard fridge and freezer just won't do. Here, recipe tester Vivian Chan grabs supplies from the freezer for a snack recipe. There is also a walk-in refrigerator the size of a small office.

Photography by Mark Peterson

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Photo: Mark Peterson/Redux ©

Taking Notes

In this photo, taken in May, Stephen is tweaking a stuffing recipe for the November issue. The kitchen generally works six months in advance, but developers create recipes a full year ahead for stories involving seasonal ingredients. (You can't find pumpkins in the spring!)

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Photo: Mark Peterson/Redux ©

Required Reading

When staffers need inspiration, they turn to the kitchen's library of more than 5,000 cookbooks — including offbeat titles like "Mad About Mead!" and "Melon Garnishing."

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Photo: Mark Peterson/Redux ©

A Lid for Every Pot

Recipe developers try to limit the number of pots and pans needed for each dish (two max for Weeknight Cooking recipes), but they keep more than 400 pieces of cookware on hand. Luckily, no one is stuck washing them all: Grimy pans go through an industrial dishwasher.

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