Lemon bars with less sugar? Pie dough that doesn't stick to the counter? Making your own ground pork?

Shop cookbooks full of kitchen how-tos and tips, plus favorite gear to set you up for success. [America's Test Kitchen] [View in a Web browser]( Favorite How-tos, Hacks, and “Aha!” Discoveries [Featured cookbooks and cooking equipment.]( [Shop Cookbooks & Gear]( Discoveries are what drive our days in the test kitchen—those moments when our recipe development and product testing yield insights, revelations, and, best of all, new techniques for you. Our cookbooks are full of these flavor-building, time-saving discoveries. We’ve gathered some favorites, along with equipment that builds on your all-around prowess in the kitchen. Cook great food and learn while you’re at it . . . guaranteed. [Book Cover: Meat Illustrated. An IACP Cookbook Awards Winner! Featured Recipe: Beef Short Rib Ragu.]( Meat Illustrated [Order Now →]( Meat Illustrated examines meat preparation like never before. You’ll learn how popular cooking methods such as sous vide, pan searing, slow cooking, pressure cooking, etc. impact the flavor and texture of the meat so that you can choose the best technique for your needs. Our Meat Must-Knows section breaks down essential meat principles such as seasoning, salting, brining, determining doneness, etc. We also explore meat processing, covering topics from meat labels to farming practices and beyond. A Look Inside [Featured Cut: Picnic Shoulder Roast. Learn the best cooking methods for the cut, the texture of it, and alternative names.]( Detailed illustrations and descriptions of more than 70 cuts, including their alternative names and best preparation methods. From chuck-eye roast and rib steak to whole beef tenderloin, beef shanks, and beyond, every cut is dissected and explained in an easy-to-understand format. [Step-by-step photographs.]( Countless step-by-step tutorials of meat prep techniques (pocket method, double butterflying, carving, brining, frenching—even forming meat-filled dumplings!) and tips for smarter shopping and storage. [Book Cover: Meat Illustrated]( Meat Illustrated The definitive guide to cooking meat, with 350+ failproof recipes. [order now]( [Book Cover: The Perfect Pie. Featured Recipe: Blueberry Earl Grey Pie.]( The Perfect Pie [Order Now →]( IN THE PRESS “It’s reliably exhaustive, loaded with product recommendations, touting all-butter crusts, while offering butter-shortening, vegan and gluten-free options, and inspirational with all sorts of top crust ideas among its more than 180 recipes.” –Minneapolis Star Tribune “With their bounty of photos and information, ATK cookbooks are great for meeting readers right where they are, and while all home chefs can find a pie recipe here tailored to the skills they already have, they're bound to pick up more along the way.” –Booklist A Look Inside 25 Years of Pie-Baking Discoveries [Rolling out pie dough.]( Problem: Dough sticks to the counter and tears. Our Fix: Let dough sit on the counter for 10 minutes after chilling. Then, flour the counter before rolling. [Slicing a pie with three cuts.]( Problem: The first slice always falls apart. Our Fix: Make 3 cuts before slicing. The extra cut allows for movement in the pie, making it easier to tidily wiggle out the first piece. [Baking a pie on an aluminum-lined baking sheet.]( Problem: The bottom crust overbrowns or the filling drips. Our Fix: Bake pie on an aluminum foil-lined baking sheet for insulation and easy clean up. from the atk shop [Get our favorite baking sheets, available in two sizes →]( [Book Cover: The Perfect Pie.]( The Perfect Pie For fearless holiday and year-round baking (plus vegan and gluten-free options!). [order now]( [Book Cover: Kitchen Smarts.]( Kitchen Smarts [Order Now →]( IN THE PRESS “A Q and A approach explains cooking tips. What’s the difference between semisweet, bittersweet and dark chocolates? Are regular yogurt and Greek yogurt interchangeable in recipes? What are the differences between whipping cream and heavy cream? Concise one-page answers offer smart info for cooks.” –Cleveland.com A Look Inside Kitchen Mythbusters True or False? You can avoid crying while slicing onions by lighting a candle near your cutting board. [TRUE!]( How Would a Test Cook Do That? [Slicing an onion.]( Does it matter which way I slice an onion? Once it’s cut up, it’s all the same, right? Slicing with the grain of the onion will make it taste less pungent, while cutting against the grain makes for more-pungent onions. The intense flavor and acrid odor of onions is caused by substances called thiosulfinates, created when enzymes known as alliinases contained in the onion’s cells interact with proteins that are also present in the vegetable. The reactions take place only when the onion’s cells are ruptured and release the strong-smelling enzymes. Cutting with the grain ruptures fewer cells than cutting against the grain, leading to the release of fewer alliinases and the creation of fewer thiosulfinates. from the atk shop [Get our highly-recommended chef’s knife →]( Kitchen Science [Bowl of ice cream.]( Why does ice cream make me thirsty? Is it just me or does it happen to everyone? Our research revealed that sweet foods (like ice cream) behave much like salty foods when eaten in quantity. As ice cream is digested and sugar is rapidly absorbed into the blood, the concentration of sugar in the blood becomes higher than the concentration of sugar in the body’s other cells. Since nature abhors imbalance, osmosis kicks in, forcing water out of the cells, through membranes, and into the blood to equalize the relative concentrations of sugar. The brain senses that the cells are losing moisture, resulting in a craving for a glass of water. [Book Cover: Kitchen Smarts]( Kitchen Smarts The savvy cook’s culinary cheat sheet. [order now]( [Book Cover: Naturally Sweet. Featured Recipe: Blueberry Muffins (Reduced Sugar).]( Naturally Sweet [Order Now →]( IN THE PRESS “There is hope for the home cook who wants to savor healthier holiday sweets without sacrificing flavor. ‘Naturally Sweet’ shaves sugar by one-third or more from chocolate cookies, chocolate layer cake, lemon cream pie, dark chocolate pudding, cinnamon buns and more. The Courier-Journal tests of some of these favorites revealed an inescapable truth - they taste less sweet, but they abound in flavor.” –The Courier-Journal (Louisville) A Look Inside [[Honey-Lemon Squares. Before: 16 grams of sugar. After: 9 grams of sugar.] Honey-Lemon Squares (Reduced Sugar)]( A small amount of honey incorporated beautifully into our velvety, mouthwateringly tart lemon curd. A simple press-in crust required just a teaspoon of honey. [Book pages showing Test Kitchen Discoveries. Featured Discovery: Use extra liquid when making lower-sugar scones to keep them moist and tender.]( Learn the discoveries we made as we developed the recipes throughout Naturally Sweet. Through our testing process, we discovered that low sugar recipes require extra liquid. To help keep our 50%-less-sugar scone moist and tender, we replaced the usual ½ cup milk with ¾ cup heavy cream and added a whole egg and a yolk. [Book Cover: Naturally Sweet.]( Naturally Sweet Great-tasting recipes with 30–50% less sugar. [order now]( Books and gear for clever & curious cooks. [SHOP NOW]( [Kitchen Hacks. 1,000 ingenious solutions to everyday kitchen challenges.]( [The New Cooking School Cookbook: Fundamentals. Your Cooking IQ is going to shoot into the stratosphere.]( [Spiced: What's the quickest, easiest, cheapest way to transform ANY dish? Spices.]( [Fresh Pasta at Home. Make delicious, failproof fresh pasta, with or without a machine.]( [OXO Good Grips Triple Timer. In a busy kitchen, there's no substitute for a dedicated kitchen timer.]( [J.K. Adams Plain Maple Rolling Dowel. We've recommended this rolling pin for years—and it remains the best dowel-style model on the market.]( The secret tips and cooking hits keep coming. [SHOP ALL BOOKS & GEAR]( Objectivity first, last, and always. America’s Test Kitchen does not accept advertising and conducts equipment tests without the knowledge of product manufacturers. Exclusive equipment offers are sourced only after the test results have been published in our magazines and on our websites. Our family of brands [America's Test Kitchen, Cook's Illustrated, Cook's Country, ATK Kids, and Cooking School]( FOLLOW US [Facebook]( [Twitter]( [Instagram]( [YouTube]( [Pinterest]( [Forward to a friend →]( View this email in a [Web browser](. Offer expires July 24, 2023 or while SUPPLIES LAST, whichever is earlier. All sales are final. We cannot accept returns. Offer not available for shipment to Canada. 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