THIS Is How You Tailgate

Plus, get a taste of A Very Chinese Cookbook. [START FREE TRIAL]( or [LOG IN]( [America's Test Kitchen: Notes from the Test Kitchen]( [America's Test Kitchen: Notes from the Test Kitchen]( [FIND RECIPES ›]( October 20, 2023 [A collection of recipes from this newsletter]( [A collection of recipes from this newsletter]( What’s New at ATK [Tailgating Illustration]( THIS Is How You Tailgate Don’t know what to cook at your next tailgate? We’ve got you covered.[Check out our tailgating tips and recipes. →]( The Best Ways to Reheat Pizza, Steak, Pasta, Polenta, and More With this handy cheat sheet to our kitchen-tested methods for reheating common leftovers, last night’s dinner can taste just as good the second time around.[Learn to perfectly reheat common leftovers →]( A Note From Our Test Cooks [Kevin and Jeffrey Pang; A Very Chinese Cookbook Cover; How to Make Cold Sesame Noodles 麻醬拌麵;]( A Very Chinese Cookbook From Kevin Pang, Editorial Director Digital, Digital Content Friends, This week, my dad and I are releasing our debut book, [A Very Chinese Cookbook](. It’s a dream come true, 30 years in the making. Why should you get this book? I’ll offer five reasons. 1. Sure, takeout versions are fine. But freshly fried General Tso’s Chicken that doesn’t sit in a container for half an hour? It’s 10 times better. 2. You might think: scallions and fried dough? Ho hum. Trust me. You’ll be gobsmacked by how crispy and delicious these are. 3. Everyone I’ve made these for immediately demanded the recipe. Not only that, people are shocked by how simple these spareribs are to cook. 4. The majority of recipes in this book are brand new, developed specifically for [A Very Chinese Cookbook](. Many others, we’ve refined and updated to reflect modern ingredients and cooking techniques. 5. I teach you how to hack into a fortune cookie—replacing the fortune with one of your own—for mischief and merriment. Did I convince you yet? I hope I did. [Get your copy here.]( Your pal, Kevin Pang Members get every recipe, review, and video. Get instant access to everything from the most trusted cooking experts. [Start your 2-week free trial](. A Taste of A Very Chinese Cookbook [How to Make Cold Sesame Noodles 麻醬拌麵 →]( [Make Shrimp Toast, Hong Kong’s Crispiest Snack 蝦多士 →]( [My Mission: Make the World’s Best Egg Roll →]( Catch up on Hunger Pangs [How to Make Mongolian Beef Better Than Takeout 蒙古牛肉 →]( [Hot & Sour Soup 101 酸辣湯 →]( [Fried Rice 101: How to Make Fried Rice at Home 炒飯 →]( [For layout only] Fresh Picks for You [Beef and Vegetable Soup →]( [Sticky Buns →]( [Pork and Cabbage Dumplings—Wor Tip →]( [A Very Chinese Cookbook. Featured Recipe: Clay Pot Chicken Rice.]( A Very Chinese Cookbook Learn Chinese cooking, from simple to grand, with James Beard Award–winner Kevin Pang and his father Jeffrey. [Order Now →]( [Scraping Ginger]( From Our Online Cooking School All About Ginger When buying fresh ginger, look for smaller pieces that you know you’ll use soon. Find out everything you need to know about ginger in this video from our Online Cooking School. 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