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.
An edible form of fungi, mushrooms have been highly prized since ancient times for their deep, rich, earthy flavors. The fact that they could be found only by foraging in the dark, cool moist places where they grew wild made them particularly valuable. But in the 17th century, gardeners in Paris discovered how to cultivate the white, or button, mushroom. Today, several varieties of exotic mushrooms are cultivated, including the crimini and portobello, cousins of the common white mushrooms, as well as the subtly flavored oyster, the smoky shiitake, and the odd, pin-shaped enoki. Chanterelles, morels, porcini, and the funnel-shaped horn of plenty are among those mushrooms that still grow only in the wild, and are therefore much more expensive.