Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.
Defined by their exoskeletons (or outer shells), crustaceans include shrimp, crabs, lobster, and crayfish. Pacific spot shrimp are distinctive for their orange and pink shells, whereas Gulf White shrimp can be recognized by their light blue and yellow markings. Pacific Dungeness crabs are the largest and meatiest of the crabs and have their peak season during the winter months. Atlantic blue crabs are best during warm weather, especially when in their molting, or soft-shell, stage in late spring and summer. Maine is the largest producer of American lobster. The spiny, or rock, lobster is found in warm Caribbean waters as well as off the coasts of Mexico and California; this clawless variety is sold as "lobster tail." While crayfish (also known as crawfish, crawdads, or mudbugs) are usually found in the freshwater bayous of Louisiana, Pacific Reds inhabit the lakes and streams of the Northwest. Langoustines (also called Dublin bay prawns or scampi) are Europe's answer to lobster, but they are much smaller and eaten for their tail meat only.