You Should Be Marinating Your Dishes (Yes, You Read That Right)

Plus, our favorites recipes for strawberry season. [START FREE TRIAL]( or [LOG IN]( [America's Test Kitchen: Notes from the Test Kitchen]( [America's Test Kitchen: Notes from the Test Kitchen]( [FIND RECIPES ›]( June 10, 2022 [A collection of recipes from this newsletter]( [A collection of recipes from this newsletter]( What’s New at ATK [Soaking Dishes (Getty Images)]( You Should Be Marinating Your Dishes (Yes, You Read That Right) We discovered a backed-by-science trick to making dish duty a little less tedious.[Learn about “marinating” your dishes. →]( Why Are So Many Robot Vacuums Round? We’ve all seen robot vacuum cleaners—those self-propelled, oversized hockey pucks that buzz around the house picking up dirt.[But why are most robot vacuums round? →]( Make Golden Chicken Broth in Record Time (Grab Your Instant Pot) Most homemade chicken broths require several hours on the stove.[Here’s how to use your Instant Pot to make chicken broth in less time. →]( A Note From Our Test Cooks [Strawberry Cheesecake Bars; Christie Morrison's Headshot]( Strawberry Season FROM Christie Morrison, Executive Editor, Video and Cooking School When New England’s fickle spring weather signals that it’s finally ready to make up its mind and get warm, I know that strawberry season is right around the corner. It’s the first seasonal fruit we see and the one I get most excited about (until tomato season, that is, but I’ve waxed poetic about my tomato love here before). I can’t wait to hit farmers’ markets when I can smell the bright red berries before I can even see them, and the petite strawberries are so brimming with juice that they stain their boxes (and my canvas bag) before I get them home. Of course, many of the berries never make it that far, but the ones that do are best eaten at room temperature. I like to slice some with a scoop of fresh ricotta and a drizzle of the syrupy aged balsamic vinegar that I brought home from a trip to Italy. You can make a decent substitute for the expensive stuff with this [cool hack](. Switch the ricotta to vanilla ice cream or gelato and you’ve got the perfect simple dessert. I’m ready to eat strawberries at every meal at this point, and they make an excellent addition to salads if you’re open to mixing fruit with your greens. This [Spinach and Strawberry Salad with Poppy Seed Dressing]( is a great example. I’m also a fan of pairing strawberries with another spring arrival: asparagus. My friend Morgan Bolling used red grapes in her [Asparagus Salad with Grapes, Goat Cheese, and Almonds]( (which is so, so good), but when I’ve got strawberries on my counter with a very short shelf life, I bump the grapes for the ephemeral berries. When I’m left with berries that have just about hit the point of no return, I’ll toss the lot with sugar to make a [berry shrub](. This recipe uses strawberries with other berries for a mixed berry situation, but doubling down on strawberries will work too. The mix of sweet berries and tart vinegar makes an intensely flavored syrup that’s perfect for adding to plain seltzer or cocktails, and it will last in the refrigerator long after strawberry season has bid us farewell. The recipes in this newsletter are free for two days Want access to every recipe, review, and video? [Start your 2-week free trial](. Be Strawberry-Season Ready [Read Get to Know Berries →]( [Find out How to Hull Strawberries with a Straw →]( [Get the recipe for Mini Colanders →]( [Buy the winner →]( Keep Cool [Get the recipe for Spinach and Strawberry Salad with Poppy Seed Dressing →]( [Get the recipe for Strawberry-Buttermilk No-Churn Ice Cream →]( [Get the recipe for Mixed Berry Shrub Syrup →]( Get Baking [Get the recipe for Strawberry-Rhubarb Crisp →]( [Get the recipe for Strawberry Galette →]( [Get the recipe for Strawberry Cheesecake Bars →]( [Better recipes for busy weeknights UP TO 65% OFF! Weeknight Game Changers. SHOP NOW. *Book discounts expire June 17, 2022 or while supplies last.]( [Weighing Strawberries in a Colander]( FROM OUR ONLINE COOKING SCHOOL Buying Berries Fresh berries are very delicate, highly perishable, and often incredibly expensive, so it pays to handle them with care to preserve their texture and flavor. 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