As in any home, the heart of Saveur lies in its kitchen. Located in New York City’s Koreatown, Saveur boats a test kitchen comprising many dualities: functional yet casual, cozy but meticulously organized, professional and still inviting. On any given day, there are two to four people testing recipes, editors and bloggers in and out, and chefs dropping by to create something new. “It’s a pretty relaxed environment, yet there is always something going on to keep us on our toes,” said test kitchen director Farideh Sadeghin. “We shop, we put away groceries, we cook, we eat, we clean.” But all this fun has a purpose, according to editor in chief Adam Sachs: “A test kitchen is a factory for content.” With the staff and editors constantly producing content across…
