Scenes from the SAVEUR Test Kitchen

New York City

The Three Musketeers: That's who we feel like as we leave the Saveur test kitchen to do our daily shopping. Over the course of our three-month internships, Whole Foods has become like a small town to us. We see the same people every day, and the guys at the fish and meat departments greet us like old friends. We tell them what we need for today's recipe tests: beef chuck for rouladen—German braised beef rolls—and ground beef and veal for meatloaf. Read the full story by Ananda Eidelstein, SAVEUR test kitchen intern »


Kaitlin Hill (left) and Ananda Eidelstein (right) discuss the day’s recipes with Saveur test kitchen director Farideh Sadeghin (center)

Freddy Mack at the produce section of Whole Foods.


Ananda, Kaitlin, and Freddy at the Whole Foods meat counter


The shopping list, mostly crossed off


Checking out


Walking the day’s haul from the subway to the Saveur office.


Back at work in the Saveur test kitchen


Kaitlin plates rouladen for the 12:30p.m. tasting

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