Sauté. Poach. Whip. Grill-Roast. Caramelize.

Master these and 94 more transformative techniques. [America's Test Kitchen] [View in a Web browser]( [Save 45%! 100 TECHNIQUES. Cover price: $40. Your price: $21.99. ORDER NOW.]( [Bottom of book cover]( [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. And now you can get it for 45% off! [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. [Oven-fry for crisp, golden crumb coatings. Toast bread crumbs in a skillet for extra-crunchy coatings.]( [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.]( [Marinate in a way that actually works. Use soy sauce and miso paste to intensify flavor.]( We’ve got answers. All the answers. [ORDER NOW]( [Convention-Defying Wisdom and Food Science Unite]( Save scraps for superior vegetable soups One of our favorite ways to cook vegetables and avoid food waste is by making vegetable soup. [Prepping squash seeds and fibers for vegetable soup]( Many vegetable soup recipes rely on chicken broth, dairy, and spices to enhance flavor, but this can overpower the flavors of the vegetables. We prefer a technique used for making stock: using vegetable seeds, peels, and trimmings to preserve and highlight the vegetable flavors. To create a flavorful stock base, we use whole vegetables and puree the soft-cooked scraps. Depending on the vegetables you’re using, sautéing the seeds can create a more potent base. You can use this technique for nonpureed soups as well. To use squash seeds and fibers: 1. Quarter unpeeled squash and remove seeds and fibers. Sauté seeds and fibers with fat and aromatics in Dutch oven. 2. Steam squash in steamer set right in pot. When squash is tender, remove from pot, let cool, and scrape flesh from skin using soupspoon. 3. Strain cooking liquid from pot through fine-mesh strainer into large measuring cup. In batches, process cooked squash with strained liquid in blender until smooth. try it out [Curried Butternut Squash and Apple Soup]( Curried Butternut Squash and Apple Soup [Classic Corn Chowder]( Classic Corn Chowder You'll reach for it every time you cook! [SAVE 45% NOW]( Brine poultry and meat for tender, juicy results Brining is an excellent and easy technique to prevent your poultry and meat from drying out while it cooks. The meat is soaked in a salty solution for a period of time, absorbing some of the solution while it soaks. This method is best suited for lean proteins (such as poultry, pork, and seafood) that will be cooked using a high-heat method such as frying or grilling. But if you’re preparing meats in an already moist environment, as in a braise, or quickly searing the sides of the meat, you’ll want to forgo brining to prevent sogginess. Brining is our go-to method when frying chicken parts because the salted buttermilk helps season the chicken and keeps the pieces juicy despite frying in the hot oil. You can add sugar to your brine to amp up the flavor and deepen browning. [Buttermilk Brining Solution]( 1. Dissolve salt in buttermilk in container large enough to submerge all chicken pieces. 2. Add chicken to brine and soak for 1 hour in refrigerator. 3. Remove chicken from brine and dredge in seasoned flour. Transfer to wire rack set in rimmed baking sheet. 4. Add chicken to hot oil, skin side down, and cover pot. Fry until deep golden brown on first side. 5. Flip chicken and cook uncovered until deep golden brown on second side and breasts register 160 degrees and drumsticks/thighs register 175 degrees. try it out [Extra-Crunchy Fried Chicken]( Extra-Crunchy Fried Chicken [Grilled Pork Tenderloins]( Grilled Pork Tenderloins THE SCIENCE OF BRINING Brining changes the structure of the muscle proteins in meat. As the salt is drawn into the meat, the protein strands denature, or unwind. (This also occurs when proteins are exposed to heat, acid, or alcohol.) The strands then get tangled up with one another, forming a matrix that traps water. This increases the meat’s ability to hold on to water and stay juicy during cooking. The aspirational is now attainable with 400 pages of test kitchen wisdom. [ORDER NOW]( 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. [Making tomato sauce]( 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]( Fresh Tomato Sauce [Classic Marinara 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. There’s a better, easier way. And you’ll find it in 100 Techniques. [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. [Make Ice Cream without an Ice Cream Maker cookbook spread]( 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 Birthday Cake Ice Cream [No-Churn Key Lime Ice Cream]( No-Churn Key Lime Ice Cream [Grid of step by step photos]( [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 45% on 100 Techniques. Cover Price: $40.00. Your Price: $21.99. ORDER NOW.]( [Special Offer. Add Kitchen Hacks to your order for just $12!]( [View the web version]( of this email. This offer expires August 21, 2022. All prior sales excluded. No substitutions. [Forward this email]( to a friend. 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