© 2012 Los Angeles Times
Before a recipe for snowflake pretzel rods, lemony moons and stars, chunky apple pancakes or shitakes on toast can grace the pages of the Los Angeles Times it gets tested, tasted, tweaked and re-tested in their spacious test kitchen.
Each perfectly-styled recipe is then whisked into the nearby photo studio for its Hollywood close-up. The Los Angeles Times Test Kitchen is one of very few such facilities still in existence at daily metropolitan news publications. They test more than 600 recipes on average per year. But only 400 make it to print.
This year, the folks behind all the fabulous food have two new e-books including “Holiday Handbook” and “Holiday Cookies,” gift ideas for the cook in your life and all kinds of seasonal favorites to dish about.
Are you looking for some last minute cooking advice? How about some homemade holiday gift ideas? Well, you’ve come to the right place. L.A. Times Food Editor Russ Parsons, and Test Kitchen Chef Noelle Carter join Larry in studio to answer all your culinary questions.
Russ Parsons, L.A. Times Food Editor, “The California Cook” columnist; author of “How to Pick a Peach” and “How to Read a French Fry”
Noelle Carter, L.A. Times Test Kitchen Manager & Chef; “Culinary SOS” columnist