Save 50% on summer's best recipes: Corn & Vegetable Soup, S'Mores Bars, Green Goddess Chicken...

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We set you up for success through our deep dives into seasonal ingredients, with recipes, shopping tips, and test kitchen techniques to make the most of what’s fresh. And you’ll have cool facts to impress friends and family as they enjoy your recipes. Have tomatoes? Dig in!

• Have you been throwing out the best part of the tomato? Explore proven tips & techniques for the most flavorful tomato dishes.

• 5 tools you need to can tomatoes at home
  A few pieces of essential equipment make canning at home easy. We share our favorite stockpot, winning paring knife and more.

• Recipe collections from 24 Exciting Ways to Use Summer Tomatoes to The Best Tomato Recipes to Make All Season Long

This vibrant soup gets every bit of flavor out of peak-season corn. Simmering the stripped cobs creates a quick homemade corn stock, while scraping the creamy pulp into the pot adds natural sweetness and body. A quick puree creates a silky broth without cream, and Ro-Tel Original Diced Tomatoes & Green Chilies bring just the right touch of zesty heat. The result is a fresh, colorful soup that captures everything there is to love about late-summer cooking.

Cutting Kernels from the Cob
Your chef's knife is the best tool for shearing the kernels from an ear of corn. Here's how we do it: Cut the cobs in half crosswise, and then stand each half on its flat, stable cut side and slice off the kernels using a downward cutting motion. And if you’re in the market for a new chef’s knife, the ATK Reviews team has a winner and a best buy.

This buttermilk, garlic, and fresh herb brined chicken helps you savor summer (it’s also weeknight friendly). The recipe video from an episode of Cook’s Country–let’s call it “The one where Julia breaks down a chicken”–is worth a watch alone. After marinating (for 2 to 24 hours), the chicken roasts for just a short time at a very high temperature; the meat stays juicy and the skin crisps to burnished bronze. Pour on the sauce.

ATK’s Chief Content Officer Dan Souza famously said, “He who dies with the most sheet pans wins.” The test kitchen’s rimmed baking pans (we have more than 1,000) are in near constant use. And our winning brand also comes with a plastic top so you can store baked goods on the counter and sheet-pan supper leftovers in the fridge with ease and without wrangling the plastic wrap. (But there probably won’t be leftovers of this roasted chicken recipe.)

For this indoor version of the iconic campfire staple, parbake a shortbread-like crust, top it with a layer of Hershey’s milk chocolate, and bring on the goo (a blend of marshmallow créme and marshmallows is ideal). Broil it quickly and devour it (no sleeping on the ground necessary).

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