Located on the 29th floor in a landmarked building, GHI’s labs test a variety of products, from clothing to suitcases; washing machines to towels, and from chips to dip. More often then not the staff work with at least a 6-month lead time prior to publications.

The Good Housekeeping staff, along with occasional interns, triple-tests its food and recipes often for three to four magazines at a time.

While sipping Champagne and nibbling on spiced nuts and warm popovers— fresh from the oven—student members had an informal Q&A; below is a sampling of what we asked:

Do you handle your own food shopping? Yes, they shop at Whole Foods Markets, Gristedes and other local supermarkets.

Who are your major competitors? Taste Test, Consumer Reports, Martha Stewart, and Oprah.

Do you offer internships to someone who does not have a culinary background? Student Interns have to have a culinary degree or a food background; and mustcommit for three months and may earn school credit.

What is the next new thing in food? Diversity, Thai, Vietnamese, Indian, Italian and Mexican food; the American palate has woken up and will never go back to sleep.

Many thanks to the planners for the event, Catherine Lo, GHI Associate Food Editor; Sharon Franke, GHI Director of Kitchen Appliance & Technology; Susan Westmoreland, GHI Food Director; and Shelley Menaged, NYWCA Student Chapter Chair

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