Welcome to Our New Home

Cookware
There’s no shortage of bakeware in the Hoffice on 2nd.

So, just how does it all happen? It’s no piece of cake! Concept development can begin more than a year in advance as editorial teams brainstorm topics for every issue. Once editors research and fine-tune recipe concepts, considering flavor pairings and star ingredients, the baton is passed to the test kitchen who brings these ideas to life. What began simply as an idea for recipes can blossom into numerous creative dishes at the hands of our editorial director, Daniel Schumacher, and the recipe developer. Whether the method works beautifully on the first try or takes rounds of tweaking, the recipes are tested until perfection every time.

temping a quick bread from the oven
A loaf of bread is tested for doneness with a ThermoWorks Thermapen®.

Once recipes get the seal of approval from both the kitchen and magazine’s editor, food stylists make the dishes once more, and they work together with photo stylists and photographers to create the stunning images that you see on every page of our magazine. Perhaps the most important piece of the puzzle in magazine making, though, is the planning. Some recipes using seasonal ingredients—such as whole crawfish best eaten in the spring or fresh fall persimmons—get photographed in season, sometimes an entire year in advance. Other recipes are developed and shot four to six months before the magazine’s publication. If you’ve heard of celebrating Christmas in July, that’s reality for us. While it’s 102 degrees in the Deep South, our test kitchens and photography studios are often bursting with gorgeous Christmas hams and festive iced gingerbread cookies.

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