In the Kitchen with Jack: Your bible for cooking ANYTHING outside

Plus, new Recipe Compare button, cooking with less back strain, and behind the scenes of Season 24... [America’s Test Kitchen]( [Cook’s Illustrated]( [Cook’s Country]( [School]( [In the Kitchen with Jack. The Latest from America's Test Kitchen.]( Dear Home Cook, It was a cold spring in the Northeast. Not much of a winter. But April sure was wet, windy, and very chilly. My vegetable garden is just getting started, and it feels like my heirloom tomatoes are a LONG way off. So, what’s my plan for celebrating the unofficial kickoff of summer? Cooking outside, of course. My grill is cleaned and ready to go. Our newest book, [The Outdoor Cook,]( teaches you how to cook everything outside: Grilled Green Chile and Chorizo Cheeseburgers? Check. [Smoked Nachos]( Yes, please. [Grill-Roasted Whole Cauliflower with Tahini-Yogurt Sauce]( Stunning and delicious. My in-laws are coming out in a few weeks and I’m making Paella on the Grill for an early Father’s Day celebration, but I’m going to try it on my fire pit. Now that’s a party! The value in these recipes isn’t just the variety of fire setups included (which spans not just charcoal and propane grills but flat-top grills, planchas, smokers, and pizza ovens); it’s that the prepping and cooking are largely done outside among your family and guests (they will be impressed, I guarantee it). [The Outdoor Cook. Grilling Sweet and Tangy Barbecue Chicken Thighs with Sweet Potatoes and Scallions. Smoked Nachos.]( My friend and colleague Kevin Pang is finishing up a fall cookbook (pre-order now) that I’m especially excited about. Kevin and his dad host our Hunger Pangs series on YouTube, and they are collaborating on [A Very Chinese Cookbook: 100 Recipes from China and]( China (But Still Really Chinese)](. Here’s a sneak peek: [Oil-Exploded Shrimp,]( a classic Shanghai dish where shrimp are flash-blanched in very hot oil, which makes the shells shatteringly crisp and deliciously edible. Trust me on this. I hope you’re already listening to Proof, our podcast hosted by Kevin. If not, check out two favorite recent episodes: [The Road to Good Sake]( and [The Apple Pie That Made Me.]( [A Very Chinese Cookbook. Taiwanese Fried Pork Chops. Crystal Shrimp Dumplings. Oil-Exploded Shrimp.]( My wife and I entertain a lot during the summer, but there are plenty of nights when it’s just the two of us. We have been cooking together for 39 years. Lauren appears to be aging in reverse (she’s recently taken up running and says she feels like a twenty-something), but all those years of standing in the kitchen are beginning to take their toll on my knees. I can only appreciate how cooks living with back pain must feel. [The Healthy Back Kitchen,]( written with Dr. Griffin Baum, a neurosurgeon who specializes in treating back pain, is designed to help all cooks enjoy the kitchen with less strain and less pain. Learn how to organize an ergonomic kitchen and then dig into 225+ recipes, including Seared Scallop Salad with Snap Peas and Radishes or Instant Pot Creamy Vegetable Linguine, which are designed to minimize standing and eliminate heavy lifting. [The Healthy Back Kitchen. Seared Scallop Salad with Snap Peas and Radishes. Instant Pot Creamy Vegetable Linguine]( As we move into summer, I’m reminded of what a tremendous resource All Access membership is—our sites offer decades of cooking inspiration and discoveries that make life easier. Here are a few more suggestions for right now: Read my colleague Lan Lam’s [exploration of Lamb Barbacoa]( and then make her clever translation of this classic Mexican dish, typically prepared in a pit oven but adapted for the backyard grill. Morgan Bolling’s [Grilled Caesar Asparagus]( has been in heavy rotation in my kitchen. Local strawberries are almost in season and I can’t wait to make Jessica Rudolph’s [Strawberry Cobbler.]( I love the combo of berries and drop biscuits (secret that’s really science: leave clumps of butter in the dough) and might dress this up with Dan Souza’s [Rich Vanilla Ice Cream]( quite says summer like homemade ice cream. Have young chefs at home? Opt instead for our Kids Strawberry Shortcakes. They’ll beam with pride and so will you. [Tender, Slow-Cooked Lamb Barbacoa]( [Grilled Caesar Asparagus]( [Strawberry Cobbler]( [Rich Vanilla Ice Cream]( If you haven’t been to our website in a while, check out the [new ATK homepage,]( which keeps you up to the minute with test kitchen discoveries, seasonally inspired recipes, and well-tested tips and techniques for cooking smarter and easier. Become an All-Access Member to get [unlimited access to recipes and so much more,]( plus our newly updated ATK app. We’ve just launched more features—including the ability to add personal notes and rate recipes, and a helpful “I cooked this” button. [Download the ATK App]( [The app is essential]( when I go shopping. I leave the house with a rough idea of what I might make, but I make a final decision based on what looks best at the market. The new Recipe Compare function lets me look at selected recipes by yield, total time, number of ingredients, and dietary info. For example, search “pasta” and “asparagus” and then select the relevant recipes that look appealing to find the one that’s perfect for you. For me, it’s [Penne with Pancetta and Asparagus]( or maybe Spaghetti with Spring Vegetables. Here’s to a great summer with lots of outdoor cooking, fresh-from-the-garden vegetables, and parties with friends and family. Best, [Jack’s Signature] Jack Bishop Chief Creative Officer P.S. We just wrapped filming for Season 24 of America’s Test Kitchen. Check out this [behind-the-scenes story.]( We have some great new talent and a fun new equipment concept. And new episodes of Season 23 are airing every week on your local public television station. Have you met Jack? Jack is the tasting lab expert on our television shows and was part of the original team that started America’s Test Kitchen, beginning with the launch of Cook’s Illustrated in 1993. He leads the creative teams that produce our TV shows, magazines, books, websites, podcasts, and our online cooking school. 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