Let your cooking skills soar! 100 themed lessons, 400+ recipes, skill-sharpening tips...

How to maximize lemon flavor, make quicker Crispy Pan-Fried Chicken, perfectly fried eggs and more! [America's Test Kitchen] [View in a Web browser]( [Take your cooking to new heights.]( [The New Cooking School Cookbook Fundamentals. Learn from the TV cast! Includes a 2-month Online Cooking School membership! Cover price: $45. Your price: $29.99. ORDER NOW]( Dear friend, When thinking about what makes home cooking so rewarding, one of the first things that comes to mind is the feeling of getting a new recipe or technique just right. No matter where you are in your journey as a home cook (myself included), there’s always a new challenge to be had and new thrills to experience when mastering a new skill. [The New Cooking School Cookbook]( gives you the tools to make delicious food while building a foundation of knowledge that you’ll use for the rest of your life. It also makes a thoughtful and lasting gift for any cook in your life. Our unique, hands-on approach in a series of 99 themed courses helps you learn as you go. The delicious results of your progress will speak for themselves (friends and family are going to be eager tasters!). Your instructors? Expert test cooks from our TV shows and our magazine and cookbook teams. Bake a birthday cake with Julia Collin Davison or perfect your omelet-flipping skills with Bridget Lancaster. Whichever chapter you decide to cook from first (you don’t have to go in order!), you’re in store for a fun lesson. [Green Shakshuka. Deep-Dish Apple Pie. Khao Man Gai.]( You’ll also get our hard-won guidance on how to best care for your cooking equipment; a very thorough glossary of cooking terminology; and of course, stunning step-by-step technique photography. Master Cauliflower Steaks with Salsa Verde, Cast Iron Easier Fried Chicken, Creamy White Bean Soup with Herb Oil and Crispy Capers, and Deep-Dish Apple Pie in no time. [The New Cooking School Cookbook]( brings all the best practices of our online school—along with all-time favorite recipes—into one beautiful book so that you can become a better, more confident cook. Great cooks never stop learning, and with this cookbook, class is in session. Cheers to cooking with confidence, [Jack Bishop’s Signature] Jack Bishop Chief Creative Officer Special bonus: Purchasers of this book get a two-month free trial of our online cooking school! Priceless insight, 400 recipes, and TONS of tips. [Save 33%]( [Make it a bundle: Add more books that make learning delicious!]( Laying the Foundation for Great Food [Animation showing pages of the book]( From confidently choosing a fillet of fish to learning what it takes to get perfectly crispy pizza dough, there’s no better book to guide you through each of your recipe adventures, explaining not only the “how” but the “why” behind each lesson learned. America’s Test Kitchen has been educating home cooks for more than 25 years. In this landmark book, we share everything we know—all the novel techniques; the clever tips; and, of course, the very best recipes. Illustrated Core Techniques, like how to dress a salad, roast a chicken, or bake flawless pie dough, form a base of recipes that everyone should know. Plus, our tutorials tell you what can go wrong so you can avoid those mistakes. [Elle and Bryan in the kitchen]( There is no better way to learn than by seeing an expert in action, so we’ve included hundreds of behind-the-scenes photos that bring you into the test kitchen so that you can see how to prepare recipes step-by-step. Learn from 99 courses taught by your favorite cast members. [order now]( Here for Your Whole Cooking Journey With the help of our detailed courses and step-by-step recipes, you’ll be able to watch your skills develop as each chapter progresses. Take our “Eggs” chapter, for example, which seamlessly directs you through mastering recipes from classic scrambled eggs to complex dishes such as Eggs in Purgatory and Frittatas. Here are just a few of these courses to see for yourself . . . Mastering Any Cut of Meat [The Steakhouse Course, cookbook spread]( Steakhouse Specialties A perfectly cooked steak is, and always will be, a top-tier choice when ordering from a restaurant menu. You don’t have to wait for a night out to enjoy a tender, rosy-red steak. Learn how to master a great steak (rare, medium, or well-done) at home. It doesn’t have to be a premium cut of beef either. We’ll teach you to cook inexpensive steaks to coax the best flavor and tender texture. If you do purchase a pricey cut for a special occasion, you can feel confident that it will come out perfectly every time using our foolproof techniques. [Pan-Seared Strip Steaks]( Pan-Seared Strip Steaks [Bacon-Wrapped Filets Mignons]( Bacon-Wrapped Filets Mignons FROM THE BOOK [Cutting Steak Tips Diagram]( The Art of Cooking Eggs [Fry an Egg Course, cookbook spread]( Mastering the Fried Egg Nothing cooks as quickly and tastes as satisfying as an egg. Diner-style fried eggs should feature fully cooked but tender whites; a slightly runny yolk; and crisp, lacey edges. As we use a lid-covered pan to steam cook the egg whites, we’ll teach you how to check the eggs for doneness while keeping the yolks runny. No diner needed to enjoy these perfectly delicious fried eggs. [Eggs in a Hole]( Eggs in a Hole [Fried Eggs Over Garlicky Chard and Bell Pepper]( Fried Eggs Over Garlicky Chard and Bell Pepper Great cooks never stop learning. [order now]( Reveling in the Bounty of Vegetables [Simply Sautéed Course, cookbook spread]( Simply Sautéed Sautéing vegetables is a simple and quick method of cooking them on the stovetop that you can depend on to boost flavor. In this course, you’ll practice this staple method of cooking on vegetables including carrots, zucchini, and mushrooms. [Sautéed Zucchini]( Sautéed Zucchini [Sautéed Mushrooms with Shallot and Thyme]( Sautéed Mushrooms with Shallot and Thyme Science Lesson: Vegetable Edition Tossing watery vegetables such as zucchini or tomatoes with salt before cooking not only seasons them and rids them of excess moisture but also draws out their flavor molecules. It may sound like a stretch, but many of these molecules are tightly bound to proteins within cell walls that make them inaccessible to our tastebuds! With a little time, salt draws them out—resulting in less watery, tastier vegetables. Diving into Desserts Desserts, cookbook spread] Lemon Desserts With summer in full swing, it's the perfect time to learn new cooking skills and make showstopping desserts to satisfy guests at your next outdoor celebration. As you bake your way through this course, confidently whip up crowd-pleasing desserts with just the right amount of lemon flavor. Using the test kitchen’s recipes and techniques, you’ll soon gain the confidence to put your own spin on the desserts featured in this book. [Lemon Pudding Cake]( Lemon Pudding Cake [Lemon Bundt Cake]( Lemon Bundt Cake Dessert Basics: Butter Most of the recipes in our Desserts chapter use butter—rather than oil or shortening—for its satisfyingly rich flavor. But it isn’t just for flavor—the amount of fat in a recipe helps determine texture as well. Typically, the more fat you add, the more tender your baked goods will be–and sometimes more crumbly. We explain why we prefer unsalted butter, how to store butter, and why the butter’s temperature can be a key to success in your baking in The New Cooking School Cookbook. [Butter Breakdown Diagram]( With 200+ skills, cooks of any level will gain expertise! [Order Now]( An Indispensable Resource for Every Home Cook • No matter where you are in your cooking journey, you will become a better cook with this book. • 400 recipes that act as building blocks, invaluable behind-the-recipe test kitchen tips, and infographic ingredient spreads set this book apart from every other cookbook on the market. [Egg Basics spread + Anatomy of an Egg Diagram]( • Designed to get anyone cooking. Information about equipment, ingredients, and technique within the courses help cooks easily dig into the recipes and start to build their confidence as the recipes progress from basic to more involved. • ATK’s kitchen experts are first and foremost educators. Courses are introduced by an ATK cook who provides an overview to each recipe and shares hard-earned lessons from the test kitchen. [Headshots of ATK kitchen experts]( • The courses help illustrate and reinforce fundamental concepts and build skills from one recipe to the next. In “What to Do with Eggplant,” the course demystifies this oft-intimidating vegetable and explains the best ways to prep and cook it whether simply broiling it, stir-frying it or braising it in a wok. [Broiled Eggplant with Basil. Prepping Eggplant for Braising. Braised Eggplant with Paprika, Coriander & Yogurt.]( • Book buyers will be able to activate a two-month free trial of our online cooking school! [Online Cooking School Courses page image]( The Best Essentials With a well-stocked cupboard of cooking equipment, there’s no telling what you can accomplish in the kitchen. Still, with so many options, choosing the right products can be tricky. Here’s what we’ve found to work best for our own crew of home cooks! [Food Processor. Buy Now >]( [Nonstick Skillet. Buy Now >]( [Paring Knife. Buy Now >]( [Cooking images from the cookbook]( From Well Read to Well Fed Starting off with a comprehensive 46-page “Cooking Basics” chapter and ending with test kitchen tricks for how to make food taste better, we can’t think of a better companion to keep with you in your kitchen. Dig into a glossary of cooking terminology, lessons on basic knife skills, guides on how to fix common mistakes, information on how to stock your kitchen and safely store food, and SO much more. It’s the fastest route to a lifetime of eating well. [“You’ll learn the ‘why’ behind each step, rather than simply following a numbered list and hoping you get the desired results.” –The Daily Meal. ORDER NOW]( [Make it a bundle: Add more books that make learning delicious!]( [View the web version]( of this email. This offer expires August 1, 2023. All prior sales excluded. 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