What's the secret to a flaky, crispy tomato galette? We'll tell you.

Get digital access + a FREE magazine (special anniversary offer!) [Celebratory Flags]( [Cook's Country turns 15! Celebrate with this limited-time offer.]( [Get a FREE year of Cook's Country magazine and save 40% on All Access. GRAB YOUR DEAL > Featured recipe image: Lobster Spaghetti with Orange and Fennel.]( [“Recipes that always, always work.” –The New York Times]( Dear fellow cook, We’re celebrating a milestone here at the test kitchen: The 15th anniversary of our Cook’s Country TV show. Watching an episode feels you’re taking a food-centered road trip across America, minus the high gas prices. [Join me on that trip this season by becoming an All Access member today.]( You’ll get how-to videos, tricks and techniques, and thousands of recipes from the test kitchen, including hundreds from the Cook’s Country TV show. You’ll also get access to every new episode the moment it airs (the season debuts later this month). 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Save 40% Now > Start digital, get print free.]( [Icon] INCLUDED WITH YOUR MEMBERSHIP A full year of Cook’s Country Magazine! Millions of home cooks rely on Cook’s Country’s to help them explore regional American culinary history and traditions from their own kitchens. The magazine’s “On the Road” section profiles chefs, restaurants, and home cooks, highlighting their contributions to American cooking. That sense of adventure runs through the family- and weeknight-friendly recipes of Cook’s Country. Use it as your guide to tasting favorites from Massachusetts’ own Woodman’s-Style Clam Chowder to our take on the classic midwestern Strawberry Pretzel Salad. Right now, get a free yearlong subscription of the magazine when you become an All-Access member. You’ll be rolling out homemade Corn Tortillas for Taco Tuesday in no time! [“It's just good, common-sense, everyday cooking.” -CBS Radio. Free year of Cook's Country magazine!]( Peak season tomatoes meet buttery, flaky, stays-crisp crust. [Fresh Tomato Galette]( There’s no tomato like an August tomato. But as delicious as they are to eat, do you ever struggle to bake with tomatoes? You’ll have no trouble with our Fresh Tomato Galette. Our test cooks have developed two simple tricks to prevent the delicate pastry crust from becoming soggy as this summer dish cooks. Photographs document the three easy steps. Join today and you’ll get more step-by-step guidance and seasonal recipes. (You’ll get to cook along with the Season 13 episode in which this recipe originally aired too). [Icon] Member Comment “OH. MY. GOSH. This is so good. Tangy, cheesy, flaky comes to mind. Made as instructed. My dinner guests inhaled it!” — Anne G. [Icon] TV Episodes You no longer have to wait to watch new episodes of Cook’s Country.  All-Access members can watch the show online as soon as each episode airs. Plus, you’ll not only be able to watch new episodes, you’ll have access to 700+ shows from past seasons of Cook’s Country and America’s Test Kitchen. [Watch Cook's Country TV Episodes on our Website]( [Access all Cook's Country episodes the moment they air. Get Access Now > Start digital, get print free.]( Meeting the parents? Make this pavlova. [Brown Sugar Pavlova with Stone Fruit]( Don’t be intimidated by whipping up the meringue for this light-as-air pavlova. Our test cook, Morgan, wasn’t — and she made this dish for her boyfriend’s parents the first time she met them. (They were impressed with her and the pavlova.) Make this heavenly dessert and you’ll not only learn how a pavlova differs from meringue but how to choose the best stone fruit and how to pit cherries hassle-free with our winning cherry pitter. [Icon] Step-by-Step Photos [1. Whip egg whites and salt in stand mixer until foamy.]( [2. Increase speed to medium-high and whip until soft peaks form.]( [3. With mixer running, slowly add sugar mixture.]( [4. Whip on high speed until stiff and glossy and sugar is dissolved.]( [5. Add vanilla and vinegar and whip to combine.]( [6. Pile meringue on parchment-lined sheet and spread into 9-inch disk.]( [Icon] Test Kitchen Technique A pavlova offers a mix of textures — a crispy outside and tender, chewy center — while a meringue cookie is dry throughout. What makes these two desserts, which include the same basic ingredients, different? If you love a good cooking mystery like this one, you’re in the right place. Our recipes are chock-full of tips and primers to help you understand the how, what, and why of cooking. [Meringue Cookie: Uniformly dry throughout. Pavlova: Crisp, chewy, and tender.]( [A full year of digital and print. Save 40% Now > LIMITED-TIME OFFER]( These wings get rave reviews. [Lemon Pepper Wings]( Hot. Tangy. Fried. This Atlanta favorite has impressed everyone from the city’s mayor to our ATK members, so we’re pretty sure you’ll like it too. Our recipe walks you through how to prepare and fry the chicken and how to dry the lemon zest for the seasoning. That’s the kind of attention to detail you can expect from all 12,000+ recipes on our site. Cooking with us is like cooking with a friend who’s made all these dishes many times before. [Icon] Member Comment “Holy hand grenades, these were GOOD!... Possibly better than Buffalo wings! Just fry them real crispy.” — Anna M.. [Icon] Recipe Ratings Make our website work for you by rating the recipes you make. Like something? Give it five stars! Dislike something? Give it one! The website will then show you more recipes similar to the one you liked and fewer like the one you didn’t. 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