Testing: 1, 2, 3

Form, function, and fine food come together in the newly built America's Test Kitchen

By Andrea Pyenson

Globe Correspondent / January 14, 2004

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BROOKLINE -- The main challenge facing Christopher Kimball and his staff as they planned a redesign of their test kitchen was to make the room "serious, but not cold," he says. A space that turned into a giant laboratory could not, he adds, "look clinical or commercial." (Full Article: 1135 Words)