Culture SAVEUR’s New Test Kitchen Published Aug 28, 2008 8:00 AM Culture SHARE A broad, steel-topped display counter (equipped with two Sub-Zero wine refrigerators) and two islands accommodate many cooks at once; our stainless-steel appliances, including three ovens, a warming drawer, and two refrigerators, are clustered on the kitchen¿s rear wall, far enough away from the islands to ensure an efficient flow of movement around the room. James Oseland Kitchen director Hunter Lewis cooks at one of the kitchen islands, each of which is equipped with a grid of storage shelves for our everyday pots and pans. James Oseland All ten burners and the cast-iron grill on our Wolf cooktops are in constant use on the busiest days, when we test as many as a dozen different recipes. André Baranowski The kitchen¿s central islands are fitted with wheels, making them easy to move around for the cooking demonstrations and other functions for which our kitchen is occasionally used. André Baranowski Steel-fronted drawers keep our most frequently used tools within ready reach. André Baranowski Kitchen assistant Vienna Bradley works at the deep, wide Kohler sink we reserve for scrubbing the endless parade of pots and pans we run through over the course of a day. A second, smaller sink is used for hand-washing and other tasks. André Baranowski Wall-mounted magnetic strips hold our collection of knives, which ranges from timeworn antiques to state-of-the-art specialty blades that various staffers have come to rely on during stints in restaurant kitchens. André Baranowski The plates and other props we use in photo shoots are the haul from regular visits by food editor Todd Coleman to New York City-area antiques shops and thrift stores. André Baranowski One of the greatest benefits of our office’s location is its proximity to the Union Square Greenmarket, where we purchase much of the farm-fresh produce we use, like these spring onions. André Baranowski This deeply savory macaroni and cheese, made from a recipe that appeared in our April 2005 issue, is a favorite for staff meals. André Baranowski Project director Sergio Mercado (left) and studio director John Henderson, two key members of Clodagh¿s design team, worked closely with us to arrive at a design that would suit our needs. James Oseland To celebrate the completion of our kitchen, we invited two guest cooks, Satya Britten and Mohan, from the New York Hare Krishna Temple, to prepare a festive meal for Clodagh’s staff and ours. James Oseland Lifestyle MORE TO READ RELATED Why Did a Seafood Watch Group Red-List American Lobster—and Cause an Uproar? The rating warns consumers to avoid it. Maine lobstermen are pushing back. READ NOW RELATED How to Choose and Cut a Durian, According to a Grower Don’t be daunted by the spikes—this odorous tropical fruit is a sweet, creamy delicacy. RELATED Reservation Apps Have Come for the Cocktail Bar It’s getting harder to drop in for a drink. Is that a bad thing?