The writers and photographers of this magazine travel to every part of the world to trace the origins of regional foods and culinary traditions, but at its heart, SAVEUR is a publication about what happens at home, in the kitchen—about the deeply gratifying, universal act of cooking. That's why one of our principal missions has always been to develop and test (and retest, and retest) our recipes with the home cook in mind. So, when our editorial staff recently moved its offices to a space on New York City's East 32nd Street, the opportunity to create a new test kitchen from the ground up was tantalizing. The facility, a 926-square-foot work area and dining room that shares an open-plan floor with the editors' offices and workstations, has become the physical and creative hub of the magazine. Just like a home kitchen, ours is a busy, welcoming place where the staff tastes various dishes, compares cooking techniques, and exchanges ideas. "The kitchen is the engine of what we do at the magazine," says SAVEUR's test kitchen director, Hunter Lewis.