Ever wondered how the dishes featured in food magazines always look so good? We did. So we asked Hunter Lewis, food editor at Bon Appétit, for a behind-the-scenes tour of his test kitchen. The mission: to see how the delicious-looking chicken biscuit recipe from BA’s September issue would look without any styling. The surprising result? Totally scrumptious. “If you’re cooking food in an honest way and shooting it in an honest way, it’s going to look delicious,” explains Lewis. “If the recipe works, it’s going to work for the food stylist.” Still, there are differences—some more subtle than others—between the test kitchen sandwich and the one that appeared in print. Lewis walked us through them.