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Flaky cinnamon buns, caramelized brussel sprouts, quick, craveworthy chicken and tortellini [Disappearing Deal! Digital All-Access offer ends Monday]( [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, I’ll lead with an alert . . . this really is it folks, your last chance to get All Access membership through the beginning of NEXT year for 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). Watch the finale of America’s Test Kitchen: The Next Generation (streaming now on Amazon’s Freevee) to find which talented home cook won a spot in our cast. What a wild ride for our contestants—excitement (the challenges were tough!), great food, and not-so-great food (I was a judge and tasted both!). 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]( [Delight someone with these]( Morning Buns For these cinnamon bun meets flaky croissant beauties, we streamlined the dough from a time- and effort-intensive croissant approach and made faux puff pastry. Have a rolling pin and a zipper-lock bag? You’re half way to warm, pull-apart, melt-in-your-mouth, cinnamony heaven. Bonus . . . These buns can be prepped, frozen, and then baked (they make a great Valentine’s Day breakfast surprise.) [Icon] Member Comment “This technique was much more approachable for a first attempt than rolling a block of butter into dough. Thank you! And they taste phenomenal, :)” – Betsy H. , All-Access Member [Icon] Step by Step Photos All recipes are clearly written and often have video and/or photo how-tos, so you can confidently make bakery favorites like these buns at home. Step-by-step photos walk you through the genius streamlined process for a faux puff pastry. [1. Toss slices of butter with flour in a zipper-lock bag and shake until the butter is coated with the flour.]( [2. Flatten the butter into long flakes by pressing the air out of the bag, sealing it, and rolling over it a few times with a rolling pin.]( [3. After you've dumped the butter-flour mixture into a bowl, str in the sour cream, orange juice, water, and an egg yolk.]( [4. Knead the mixture briefly on a floured surface, form it into a ball, and roll the dough into a rectangle.]( [5. Starting at a short end of the rectangle, roll up the dough into a tight cylinder.]( [6. Flatten the cylinder gently, and freeze for 15 minutes. Again roll the chilled dough into a rectangle, then follow the steps to fill.]( [Bake and save. Sweet! Save 40% > Last chance before the Game and Valentine's Day!]( [Nutty, sweet and crusty]( Skillet-Roasted Brussels Sprouts The best brussels sprouts recipe you’ll ever find takes these diamonds of the vegetable world from raw to perfectly caramelized, crispy, and browned in just 20 minutes . . . with no oven time. Our genius technique—start the sprouts in a cold skillet with just a little oil and water—is definitely “share with your friends” worthy. Flavor variations including lemon and Pecorino, maple syrup and smoked almonds, pomegranate and pistachios, and gochujang and sesame seeds keep things interesting. [Icon] Member Comment “Really appreciate the technique in this recipe, gives you the caramelized nutty flavor that I only had associated with roasting in the oven. Cooking in the skillet was so easy! And faster too.” – Susan P., All-Access Member [Icon] Product Ratings Extra-virgin olive oil is an ingredient that many cooks reach for every day, so it deserves repeat attention from the ATK Reviews team. We made an exception to our usual ranking system (yes, we do have a top pick) to categorize 10 premium extra-virgin olive oils by their flavor profiles (from mild to robust) based on our tasters’ comments. Our fans appreciate that test kitchen tasters go the extra mile to find the best products that deliver flavor and value. Try All Access and find your next great bottle of premium EVOO. [Olive Oils. Mild: Buttery and silky. Medium: Fruity and sweet. Robust: Peppery wallop.]( [When the side is a star, it's a Test Kitchen recipe. Save 40% > Last chance—offer ends soon!]( [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 Comments Read comments, post your own. Have a question? Ask and either we’ll answer or a fellow home cook will chime in. Question: “Has anyone used gluten free flour for this recipe? If you have had success with it. Which flour did you use? Thank you!” – Jack C., All-Access Member Response: “I just made this using gluten free “measure for measure” flour. It browned much faster than the recipe said, so I took it out after 20 minutes and it was perfect. The roux wasn’t as thick as the recipe said it would be, but it thickened the Gumbo perfectly and it was delicious. Will definitely be making this again.” – Nicole P., 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!]( New discoveries, recipes, and reviews every day. [New Recipes and Reviews including two techniques. 1) Cleanly Cutting Bar Cookies: To cut clean Cheesecake Bars or Lemon Bars without making a mess, heat your knife by running it under hot water and then quickly dry the blade with a dish towel and slice. 2) How to Make Uniform Chicken Cutlets: Halve chicken breast crosswise. Halve thicker piece horizontally. 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