The best way to cook it, whatever "it" is.

100 Techniques: Better, easier home cooking (400 pgs of test kitchen wisdom)   [View in a Web browser →]( [Just Published! 100 TECHNIQUES. Cover price: $40. Your price: $28. ORDER NOW. Save 30%]( [Enjoy over 400 Pages of Test Kitchen Wisdom]( Dear friend, With most of us cooking more than ever, this is a good time to be ambitious. Maybe you’ve always wanted to learn how to sear steak to produce an otherworldly crust or how to blanch vegetables for peak flavor. Perhaps you’ve harbored fantasies of making your own candies but don’t know the first thing about tempering chocolate. Lucky for you (and me) we now have [100 Techniques]( an impressive compilation of 25 years’ worth of test kitchen knowledge and wisdom packed into one handsome (and sturdy) volume. [Each techinque includes: Thoughtful and engaging introductory essays, step by step procedures, gorgeous, instructive color photos, plus 1-4 recipes each.]( A deep dive into our best strategies, tips, and tricks, this lavishly photographed tome will satisfy anyone from the most casual of cooks to the most advanced home chefs. Each technique comes with a toolkit designed to get you started. Explanatory essays examine the “hows” and “whys” behind the methods and step-by-step instructions (with pictures) illustrate the techniques in action. Apply what you learn by practicing with the associated recipes or branch out to use the techniques with other recipes of interest. Whether you’re looking for reliable advice, innovative solutions, or the inspiration to take on the culinary projects of your wildest dreams, [100 Techniques]( is your new go-to guide. As always, we’re here to help. Stay well. [Jack Bishop’s Signature] Jack Bishop Chief Creative Officer P.S. Make some space on the counter, you’re going to have this book out and open for years to come. [Special Offer. Add Kitchen Hacks to your order for just $12!]( You can trust the kitchen experts. [ORDER NOW]( [Groundbreaking Techniques for Every Home Chef]( Learn the best way to do almost anything in the kitchen with a little help from our test chefs. We’ll help you unlearn bad kitchen habits by introducing you to best cooking practices and keep you inspired with kitchen projects ranging from everyday ordinary to pro-chef level extraordinary. The book is organized into three sections: “Essentials Every Home Cook Should Know,” “Techniques You Didn’t Know You Couldn’t Live Without,” and “The Bucket List.” The techniques can be learned in any order, so you can explore the methods that appeal most to you. As you progress through the methods, you’ll gain a deeper appreciation for the connections that form through cooking as you leverage your newfound knowledge in unexpected, yet useful, ways. [Marinate in a way that actually works. Use soy sauce and miso paste to intensify flavor.]( [Prepare tender, not gummy, rice noodles. Remove pan from heat before adding noodles to prevent clumping. Handle meat gently for the tenderest burgers. Use your hands to mix in seasonings to avoid a rough and rubbery texture.]( [Saute flaky fish that doesn't fall apart. Flip fillets with two spatulas to keep the pieces whole.]( We’ve got answers. All the answers. [ORDER NOW]( [Convention-Defying Wisdom and Food Science Unite]( Make great tomato sauce without hours of simmering Preparing your own tomato sauce may sound intimidating but we’ve created a quick and easy method you can use with fresh or canned tomatoes. Start by squeezing out the tomato seeds and juices over a strainer, making sure to keep as much of the drained liquid as you can. (Extracting the liquids from the tomatoes helps the sauce thicken faster.) Sauté any herbs and spices in the pan before adding the strained tomatoes. Sauce loses flavor as it cooks, so add back in the reserved juices near the end of preparation to help liven the sauce up. The result: a complex and flavorful tomato [sauce you can whip up any night of the week.]( TRY IT OUT Fresh Tomato Sauce Classic Marinara Sauce THE SCIENCE OF TOMATOES The skin is the most concentrated source of a tomato’s flavor and it contains aroma compounds which are essential to our perception of taste. The flesh is also composed of aroma compounds in addition to sugars and acids. The jelly and seeds are made of umami compounds, sugars, and acids. Take a trip down “technique lane” with the test cooks. [ORDER NOW]( Tame the flame of flambé You’ve seen it in restaurants and on television, now it’s time to bring the culinary spectacle that is flambé to your kitchen. Flambéing is the process of adding alcohol to a dish and lighting the dish on fire to intensify flavor. The size and shape of the pan can impact your chances of achieving a spark. We recommend practicing with a skillet, but you can get started with a small saucepan if you feel comfortable. For our French-Style Pork Chops, flambéing the apple-brandy sauce was essential to bringing all the flavors of the dish together. [Rich Flambeed Calvados Sauce]( 1. When ready to flambé, remove saucepan or skillet from heat, add liquor, and let liquor warm for a few seconds. 2. Using long fireplace match or wooden skewer, fully extend your arm and gently wave flame over pan until liquor ignites. 3. Shake pan gently to distribute flames; keep shaking until flames subside. 4. Let burn until flames subside on their own. Cover skillet for 15 seconds to ensure flame is extinguished. 5. If a flare-up should occur, slide the lid over the top of the pan (coming in from the side of, rather than over, the flames) to put out the fire quickly. Let the alcohol cool down before starting again. try it out French-Style Pork Chops with Apples and Calvados Bananas Foster THE SCIENCE OF “COOKING OFF” ALCOHOL The combination of alcohol and water creates a solution which is referred to as an azeotrope. An azeotrope is a mixture of two different liquids that behaves as if it were a single compound. Because of this, trace amounts of alcohol remain in the food as long as there is still moisture present. The aspirational is now attainable with 400 pages of test kitchen wisdom. [ORDER NOW]( Make ice cream without an ice cream maker Electric ice cream makers work by churning the ingredients (a continuous movement which keeps the ice crystals small and incorporates air) as the mixture freezes. Most people don’t own one of these machines, so we sought to develop a method that would give us the same results. Our solution was simple: Use an everyday blender to combine the ingredients (heavy cream, milk, corn syrup, sugar, and salt) and then freeze the mixture in a loaf pan or square baking pan. The technique is so easy you’ll wonder, “Why didn’t I think of that?” (And for the record, we didn’t. This clever technique came to us compliments of the editor who stumbled across it while going through their grandmother’s recipes. How’s that for a family heirloom?) try it out No-Churn Birthday Cake Ice Cream No-Churn Key Lime Ice Cream There’s a better, easier way. And you’ll find it in 100 Techniques. [ORDER NOW]( Cure your own meat and fish Cured meats have always enjoyed a certain popularity on restaurant menus, in grocery stores, and at deli counters. The ultimate finger food, cured meats can be dressed up as elegant fare or stripped down to the humblest of bites. You’ll think twice about buying charcuterie, such as bacon or gravlax, from the store once you discover how easy they are to make at home. With the right combination of herbs and spices and a little bit of patience, you can enjoy flavorful cured meats and fish all year round. 1. Remove skin, but as little fat as possible from pork belly. 2. Rub belly with dry cure. Cover dish and refrigerate until pork feels firm yet still pliable, 7 to 10 days, flipping it every other day. 3. Remove meat from dish. Rinse and pat dry. 4. Arrange unlit briquettes in the center of the smoker in even layer. Light chimney starter three-quarters filled with briquettes. When top coals are partially covered with ash, pour evenly over unlit coals. 5. Place soaked wood chunks on coals. Assemble smoker and heat until hot and wood is smoking. 6. Place belly meat side down in center of smoker. Cover and smoke until pork registers 150 degrees. Remove bacon from the smoker and let cool. try it out Home-Cured Bacon Gravlax THE SCIENCE OF PINK SALT Pink salt contains nitrites, which are beneficial to the curing process in numerous ways. Nitrites prevent bacterial growth, boost flavor, and help preserve the red coloring of the meat. [A Lifetime of Discoveries] Suitable for home chefs of all skill levels, [100 Techniques]( redefines the smartest ways to cook in a comprehensive, yet approachable manner through explanatory essays, helpful photos, and over 200 creative, modern recipes. From the most basic of skills to more advanced methods, any home chef with a desire to bolster their kitchen knowledge and confidence will benefit from the guidance of the most trusted kitchen experts in America. [Save 30% on 100 Techniques. Cover Price: $40.00. Your Price: $28. ORDER NOW.]( [Special Offer. Add Kitchen Hacks to your order for just $12!]( Our family of brands [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Kids]( [Cooking School]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country public televisions shows, all-new America's Test Kitchen Kids, dozens of cookbooks, member websites, the America's Test Kitchen Cooking School, and the Webby award–winning podcast Proof. We have a single mission: to help you succeed every time you cook. FOLLOW US [Facebook]( [Twitter]( [Instagram]( [YouTube]( [Pinterest]( DIGITAL MAGAZINES [Cook's Illustrated]( [Cook's Country]( Find digital editions of [Cook’s Illustrated]( and [Cook’s Country]( for iPad on the App Store. THE AMERICA’S TEST KITCHEN APP The America’s Test Kitchen App is free for All-Access Multi-Site Members and is available on [iOS]( and [Android](. [Forward to a friend →]( View this email in a [Web browser](. Offer expires April 7, 2020. All prior sales excluded. No substitutions. We sent you this email because our records indicate that you requested to receive email from America's Test Kitchen. We don’t want you to miss out on our emails: Please [add our email address]( to your address book or “safe” sender list today. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc., registered in the U.S. and other countries. Google Play and the Google Play logo are trademarks of Google LLC. Unsubscribe or manage your [email preferences](. View our [privacy policy.]( DO NOT REPLY TO THIS EMAIL. Unfortunately, replies to this email will not be answered. If you have questions, please visit our [Customer Service]( page. America's Test Kitchen, 21 Drydock Avenue, Suite 210E, Boston, MA 02210