Game day winner? Buffalo Cauliflower Bites! V day stunner: Mini Chocoflanes! Weeknight dinner: Gochujang Chicken & Tortellini

All the recipes & secret tricks FREE—ends Monday! [Final days to get every recipe & review at this price]( [Last chance to save 40%! Start Free Trial > Featured recipe image: Prosciutto and Fig Pinwheel Bread]( [“Recipes that always, always work.” -The New York Times]( Dear fellow home cook, This is your last chance to get an All Access Membership at the 2022 rate. That’s three decades of tested and perfected recipes, genius cooking techniques, game-changing discoveries, unbiased ingredient and equipment reviews, and every episode of both our TV shows online and on our app for just $45.00 a year. Grab it now to try it free for 14 days (no charge today, just instant access to recipes). The finale of America’s Test Kitchen: The Next Generation is coming this weekend. What a wild ride with our talented contestants—home cooks all vying for a spot in our cast. Excitement (the challenges were tough!), great food, and not-so-great food (I was a judge and tasted both!). Who will win? Watch on Amazon’s Freevee streaming service to find out! After, head to the ATK site for all the recipes featured on the show. Also available now—all new episodes from season 23 of America’s Test Kitchen airing on public television stations (members can watch onsite as soon as they air). [Vegan Buffalo Cauliflower Bites, Mini Chocoflanes, Gochujang Chicken and Tortellini]( If your mind is on what you’ll cook for the big game, or Valentine’s Day, or tonight, I’ve got suggestions. Our Vegan Buffalo Cauliflower Bites will simultaneously surprise and delight buffalo chicken fans. Mini Chocoflanes, from the latest issue of Cook’s Country, is our take on a popular Mexican dessert that combines flan and chocolate cake. And tonight? I’m making our Gochujang Chicken and Tortellini (I join our members in loving this flavorful mashup of cultures and textures). Don’t miss your chance to [save 40% on All Access—that’s like getting 4 months free](. Act now, cook with a sense of fearless adventure, save when you shop with our product picks, and learn something new every time you come into the test kitchen. Our best to you, [Jack’s Signature] [Jack Bishop. Chief Creative Officer.] P.S. Looking for a family-friendly activity? All-Access Membership now includes dozens and dozens of recipes that kids can cook and will love. Every recipe is kid-tested and kid-approved. [Last chance! Offer ends Monday. Get Free Access > Then Save 40% For a Limited Time]( [Icon] Featured Member Benefit ATK App Use the members’ app to browse recipes (a new collection is added every week, perfect for inspiration), “Favorite” recipes and reviews you want to come back to, cook with your app using the “View Ingredients” button to instantly see the ingredient list without scrolling, share recipes and reviews with friends, comment on recipes for other members, and create notes that only you can see. [Screenshots from the app]( [Easier roux? True.]( Chicken and Sausage Gumbo Most recipes for Louisiana gumbo start with a wet roux, a cooked paste of flour and fat that can take an hour or more of stirring on the stove. We found that we could streamline this process by using a dry roux made by toasting flour in the oven, which produces the same effect as a traditional wet roux but without the oil or stove time. Use boneless, skinless chicken thighs and andouille sausage, and round out the dish by seasoning it with garlic, thyme, bay leaves, and spices. [Icon] Member Comment “I took a bite, closed my eyes and I was on Bourbon Street! I've never made dark roux, thought I never would but the dry method is genius. I'm going to be putting roux in everything now! Seriously though, this recipe is off the chain. Comfort food at its finest.” – Clifton B., All-Access Member [Icon] Video Videos with most recipes demonstrate steps so that you’ll know exactly how to proceed. Here, our TV hosts walk you through a range of roux shades and uses and then make gumbo with complex layers of flavor, spice, and smoke. [Making gumbo in a dutch oven. Watch the video!]( [Faster roux and all Test Kitchen secrets. Get Free Access > Then Save 40%. Offer Ends Monday!]( [Featured on Freevee Original: America's Test Kitchen: The Next Generation. “I am in love with this salad.”]( Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling the couscous. To turn the couscous into a salad, we dress it with a bold vinaigrette of equal parts acid and oil. Finally, we mix in plenty of fresh vegetables, cheese, nuts, and herbs. [Icon] Member Comment “I’ve made this at least a dozen times for parties and it is always a big hit. Simple, fresh and delicious.” – Parker S., All-Access Member [Icon] Taste Test: Feta After sorting through three different milks, three countries, and eight products, we found what makes the finest feta. While our top pick is complex yet balanced, “buttery,” “savory,” “tart,” and “lemony,” it’s also $13.99 a pound. A runner-up also earned our recommended rating, and it costs $5 less per pound. [ATK employees taste testing feta cheese]( [When the side is a star, it's a Test Kitchen recipe. Get Free Access > Amazing Kitchen Discoveries, 40% Off (Ends Soon!)]( [Lemon curd twist]( Thumbprint Cookies A signature teatime cookie, thumbprints are an eye-catching treat. Our new recipe for these rich, buttery cookies offers up a tart Meyer lemon curd twist. You can also use your favorite jam for a nice variety. Adding the curd or jam part way through baking results in a filling that is married to the cookie and set just enough. [Icon] Member Comment “These were quite tasty! I have been making jam thumbprints for years. The recipe I used did not include the cream cheese, and I found the dough a bit challenging to roll. This dough rolled beautifully. I think I found a new recipe for a classic.” – Traci M., All-Access Member [Icon] Step by Step Photos [Indent: Grease outside of rounded teaspoon and use to indent dough until level with top of teaspoon to create even crater. Smooth any cracks around edges by lightly pinching dough together.]( [Parbake: Partially baking the cookies before adding the filling allows them to stay tender and crisp and avoids an overcooked, leathery, or broken filling.]( [Re-Press: Remove sheets from oven and, using greased round teaspoon, re-form indentations, pressing out any unevenly risen dough.]( [FILL & FINISH: Spoon 1 teaspoon seedless jam or lemon curd into each indentation. Return to oven and bake, switching and rotating sheets halfway through baking, until filling is slightly set and edges of cookies are golden.]( [When life gives you lemons, grab an ATK recipe. Get Free Access > Last Chance! Save 40% Now.]( New discoveries, recipes, and reviews every day. 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