Hey, that's my meatball!

Have you seen the December issue of Cook’s Illustrated? Pick one up next time you’re out and about and you’ll see many of the projects I worked on over the summer while interning there. Sadly, they didn’t include the intern names in the masthead, like they do for the television show. Nevertheless, it was exciting to see the results of some of tests with which I assisted.

I carpooled with one of the assistant editors every day, and one of the projects we noodled over in the car was the subject of the back cover design for this issue. Hard candies was one of the top picks, so one afternoon ride home, we skipped our usual NPR radio program and rattled off as many retro candy names as we could remember. We were belly laughing, trying to remember what kind of candies our grandmothers were pushing on us at the age of 6. Flip the issue over when you pick it up. You’ll see the results of our car ride, and her hard work; it’s good enough to eat.

The Organic Zero sweetener test was one of the first things I worked on at the test kitchen. I made about 12 strawberry pies, 2 batches of creme brulee and vanilla pudding. Another intern tested more pies, cakes and sugar cookies. The funny thing about this test was that in acidic foods, the sweetener was undetectable, and in fact, preferred over regular sugar. However, in more subtle desserts, such as the pudding, cakes and cookies, there was a distinguishable after taste, described in detail in the magazine. I never did get to talk to the food scientist as to why. The acid did something to the sweetener, and I’m still curious as to how it was chemically altered…what compound did the acid break down, how, and why?

I also helped with the meatballs in this issue, mising ingredients and rolling meatballs for photography and video. I have no idea if any of the ones I rolled are in the photograph, but it’s still neat to see a tangible result to the three months of hard work.

The next issue will have even more of the recipes and projects I worked on — I can’t tell you what they are until the issue is in stores, but I can tell you it will showcase my favorite project.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Externship opportunities are available at numerous famous New York City restaurants.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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