Join ATK Essential, get an exclusive gift for America's big birthday.
͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
|
Dear fellow home cook,
Summer is finally here, and for me, that means a kitchen full of fresh produce and a calendar full of reasons to get people together. With America’s 250th anniversary upon us, it’s the perfect season to fill the table and serve something truly memorable.
We’re here to help you host with total confidence. Start a 14-day free trial today for instant digital access on our 5-star app and site to impressive recipes, product reviews, and videos. Continue as an America’s Test Kitchen Essential Member for less than $1 a week ($49.95/year) and get our limited-edition print issue America’s Potluck free with your paid membership. This celebratory collection features crave-worthy favorites from all 50 states.
|
|
|
|
Our test cooks are home cooks too—we’ve developed smart flavor-building tricks and make-ahead options, so you can focus on the best part: sharing incredible food with your favorite people. From crowd-pleasing appetizers to showstopping desserts, you’ll have the recipes that will be the talk of the table for every celebration plus thousands of weeknight options too.
All our best,
|
|
|
|
|
|
|
Send the invites; you’ve got recipes worth celebrating
|
|
|
Special offer: Free trial + exclusive gift
|
|
Limited-Edition Gift with Membership
|
|
|
America’s Potluck Special Print Issue
Celebrate America’s 250th anniversary with this collection of 75 iconic recipes, each rigorously tested in our kitchen and informed by insights from savvy locals. We’ve perfected the nation’s most crave-worthy regional classics—like Barbecue Brisket from Texas, Black and White Cookies from New York, and Gooey Butter Cake Bars from Missouri. These are the standout, crowd-pleasing specialties from all 50 states that will bring the “wow factor” to your table year-round. Every one is a keeper and a conversation starter.
|
|
|
|
|
|
This easy and nearly hands-off version of the classic Mexican pulled pork dish combines pork shoulder with onion, orange and lime zest and juice, garlic, and spices and lets the low, steady heat of the slow cooker work its magic to turn it all into a delicious dinner. The meat is then crisped up on the stove. Have tortillas and fixings ready to go—it will all disappear quickly.
|
“Absolutely delicious! I made this exactly as written and it was loved by everyone. The meat was well-seasoned, tender, and juicy. We have a lot of leftovers and can’t wait to try it in breakfast burritos, nachos, rice bowls, etc.”
–Jennifer M.
|
|
|
|
|
|
Millions of cooks know and love the test kitchen for our award-winning cookbooks. Our Cookbook Collection gives digital members exclusive online access to 2,000+ (and counting!) of these recipes, including Slow-Cooker Pork Carnitas from The Complete Summer Cookbook. Get recipes from that book, along with editors’ picks from The New Vegetarian, Baking for Two, Dinner Tonight, and more when you join.
|
|
|
|
|
|
Recipes guaranteed to please, for every season
|
|
|
And your free America’s Potluck celebratory print issue!
|
|
|
|
We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste. Cook tilapia over high heat to maximize flavorful browning (this fish is firm and resilient enough to cook over aggressive heat without falling apart). Dividing each fillet into a thick and a thin portion and sautéing them separately allows for
more precise cooking and even browning.
|
“If my husband wants fish, he has to order it at a restaurant . . . until now! When ATK mentioned this method and said tilapia was very forgiving, I gave it a try. Excellent . . . Thank you for helping me gain confidence with fish.”
–Nancy H.
|
|
|
|
|
|
Tilapia is a small fish, so a fillet comprises one whole side of its body. The belly portion of the fillet is thinner than the top portion, a disparity that leads to uneven cooking. Our solution: Using the seam running down the center of each fillet as a guide, cut the thin and thick portions apart and cook them separately.
|
|
|
|
Restaurant vibes, simple steps
|
|
|
14 days free + gift with membership
|
|
|
|
Many fresh berry pie recipes weigh the fruit down with gluey thickeners or suspend it in rubbery gelatin. We wanted a pie full of bright berry flavor with a fresh, natural texture. For maximum flavor, we build layers: some of the raspberries, blackberries, and blueberries are pureed and cooked with sugar and cornstarch into a smooth, vibrant filling. The remaining berries are gently tossed with warm jelly and piled on top. Serve as is or with vanilla ice cream or whipped cream for a sweet red, white, and blue finale.
|
“I have made this so many times! It is a great and delicious pie . . . Great with ice cream! I have made it with homemade and store-bought crust and never have any left overs either way. ”
–Angela B.
|
|
|
|
|
|
How to Freeze Berries: Blackberries, raspberries, and blueberries can be frozen whole. Gently wash and dry. Then transfer them to a rimmed baking sheet (or a plate) and freeze them in a single layer. Once frozen, the berries can be bagged or placed in an airtight storage container and frozen for up to three months.
|
|
|
|
The pie everyone will ask for again
|
|
|
Unlimited digital recipes + free America’s Potluck print issue
|
|
America’s Test Kitchen’s
Most-Saved Summer Recipes
|
|
|
|
Instant access to everything from the most trusted cooking experts:
|
|
|
|
|
Members can trust every recipe to deliver
|
|
|
Limited supplies of special gift! Act now.
|
|
|
*Free with your paid membership
|
|