16 Best Cooking Tools for Vegetarians and Vegans - Vegan Kitchen Gadgets - GoodHousekeeping.com |
- 16 Best Cooking Tools for Vegetarians and Vegans - Vegan Kitchen Gadgets - GoodHousekeeping.com
- Stories, Cooking Directions for Popular American Foods - VOA Learning English
- What to Cook This Week - The New York Times
- Cooking class to benefit child advocacy center - Greenfield Daily Reporter
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16 Best Cooking Tools for Vegetarians and Vegans - Vegan Kitchen Gadgets - GoodHousekeeping.com Posted: 10 May 2021 09:30 AM PDT 
WILLIAMS SONOMA / LE CREUSET / OXO / BREVILLE With a change to your diet, comes a change in your kitchen. If you're switching up your meals by going meat-free, you might be missing some essential kitchen tools to help you make the transition. And even if you've already adapted this new eating regime, there's still probably a few tools that you never knew could be so helpful in cooking up your daily breakfast, lunch and dinner. Good Housekeeping compiled some of our favorite kitchen essentials, from chef's knives and vegetable peelers, to air fryers and cast-iron skillets, to give you all the tools you need to make that switch to a meat-free diet. Check out the top picks below. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io  |
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Stories, Cooking Directions for Popular American Foods - VOA Learning English Posted: 10 May 2021 03:01 PM PDT
Her girls are adults now, but when they were young, Zachman also learned a lot about books written for children. "I just got hooked on children's books myself, I just really love 'em," she said. Zachman wrote for newspapers and magazines, but she wanted to try writing a children's book. With the recent publication of There's No Ham in Hamburgers, she has. Zachman said it was not easy to learn how to write for children. She had to learn to use clear vocabulary and shorter sentences. She said, "it's been a long process, a learning process." The book is about the history of American foods like cookies, chocolate, and cereal. When Zachman first had the idea of writing the book, most publishing companies were not interested. But that was before chefs got famous and television was filled with cooking shows – some of which featured children. "Now, times have changed, and kids are interested in food," she said. One of her favorite "kid food" stories is about the first breaded boneless chicken pieces, now known as nuggets. No one had found a way to cover the chicken pieces with a bread mixture that could be frozen and then stay on when cooked. When that finally happened, chicken nuggets started selling at McDonald's restaurants all over the world in the early 1980s. "You know, we had fried chicken for hundreds and hundreds of years, why not the chicken nugget? And it really was that that was a technological challenge. … It was actually that really required a lot of technology to make it happen, so that surprised me that this little chicken nugget was such a big deal, and we didn't have it sooner." Zachman said she had fun learning some of the stories behind the foods people love to eat. Each story includes history, fun facts, food nutrients and even cooking directions, or recipes, in case people want to try to make the foods themselves. Did you know, for example, that all it takes to make a really good peanut butter cookie is about 128 grams each of peanut butter and sugar, plus one egg? Divide the mixture into small equal pieces onto a baking surface, flatten them with a fork, and then bake at 176 degrees Celsius for about 10 minutes.  Some "American foods" are actually versions of food brought to the U.S. by immigrants. For example, hamburgers came from Germany but the food became popular when someone in America put them on a round piece of bread. Speaking of something else that is round, pizza was a food eaten by poor people in Italy for hundreds of years. In 1905, an Italian immigrant named Gennaro Lombardi opened the first pizza place in New York City. Now, New York-style pizza is famous around the world. Zachman said immigrants added to American food culture in many ways. "Because the immigrants came over, and some could find jobs, but some had a hard time finding jobs, so they would be entrepreneurs and start this little food business, little food truck business kind of thing to get going." Now, not every story in Zachman's book is true. Some were passed down for generations and are still unproven. But one might argue that the more interesting food stories are the true ones. For example, pepperoni is not a traditional pizza addition in Italy. It is an American creation thought to have been started by German immigrants who wanted a spicy sausage.
The peanut butter and jelly sandwich got its start with American soldiers in World War I and stayed popular among soldiers through the 1940s. When soldiers returned home after World War II, they started making peanut butter and jelly sandwiches for their children. There are a lot of brands of peanut butter in the food store today. But Zachman discovered that, in 1910, there were 21 different brands of peanut butter in the U.S. state of Kansas alone! Zachman's book has 10 parts. She said she would have liked to write about more foods, but she ran out of space. She thought about doughnuts – sweet fried balls of dough topped with sugar or stuffed with cream or jelly. There are also tacos and macaroni and cheese. Maybe she will include them in another book. One thing is for sure, however. It will also be for kids. "I like the idea that I'm hopefully inspiring kids to read and inspiring kids to learn," Zachman said. "I've got several ideas I'm researching right now. There might be another food book, which would be fun for me." I'm Dan Friedell. Dan Friedell wrote this story for Learning English. Hai Do was the editor. What is your favorite American food? Tell us in the Comments Section and visit our Facebook page. Quiz - Stories, Cooking Directions for Popular American Foods Start the Quiz to find out
Words in This Storyhooked –adj. very interested in and enthusiastic about something cookie –n. a sweet baked food that is usually small, flat, and round and is made from flour and sugar cereal –n. a breakfast food made from grain chef –n. a professional cook who usually is in charge of a kitchen in a restaurant kid –n. a young person challenge –n. a difficult task or problem : something that is hard to do style –n. a particular way in which something is done, created, or performed entrepreneur –n. a person who starts a business and is willing to risk loss in order to make money brand –n. a category of products that are all made by a particular company and all have a particular name dough –n. a mixture of flour, water, and other ingredients that is baked to make bread, cookies, etc. inspire –v. to make (someone) want to do something : to give (someone) an idea about what to do or create  |
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What to Cook This Week - The New York Times Posted: 09 May 2021 07:30 AM PDT  Good morning. Happy Mother's Day to all those women who've shouldered so much parental work during these last 14 months, and happy Mother's Day personally to Dorie Greenspan, who brought us an incredible new recipe for gâteau Basque (above) this week. We all ought to make it today in honor of maternity, or Basque culture, or just because it's delicious: two disks of rolled-out airy-crumbly dough with a baked-in filling of pastry cream or jam. It's a cake that resembles a cake, Dorie writes in her column, as much as Boston cream pie resembles a pie — which is to say not at all. Eat it with your fingers for dessert tonight. You can make the meal that precedes it Basque as well, if you like. We've got a fine recipe for fish with clams in salsa verde that would make most mothers proud. Florence Fabricant recommends making the dish with hake or halibut. Cod would work as nicely, as would haddock or flounder. But you don't have to. We have a load of recipes for a Mother's Day dinner to peruse, or you can follow my lead and make kimbap, Korean "seaweed rice," sturdy, nori-wrapped rolls of rice and fillings. Darun Kwak calls for fish cakes, Spam, eggs and vegetables in hers. I've swapped in imitation crab and Alaskan smoked salmon, myself. Kimbap is what you make of it. So that's Sunday. On Monday, how about trying your hand at baked rajma, Punjabi-style red beans with cream? It's a dead-simple recipe that we've called "the indisputable king of bean dishes." We are as always standing by to help, should something go wrong with your cooking or our technology. Just write cookingcare@nytimes.com. Someone will get back to you, I promise. If you've got some time before brunch today, or if you find yourself idly scrolling your phone while your gâteau Basque bakes, check us out on Instagram, and on Facebook as well. On Twitter, you'll find links to our news articles. And you should absolutely visit us on YouTube. (I'm on Twitter and Instagram myself: @samsifton.) Now, it's a fair distance from cheese curds and blackberries, but Parul Sehgal got me excited for Alison Bechdel's new book. Get on that, would you? It's slight, but I still really liked this brief history of car keys, in the magazine published by AAA. Would you live in an apartment in a Quonset hut? That's happening in Detroit, according to Fast Company. (You can read more about the project here.) Finally, music from a mom who is so much more than a mom to play us off: Kim Gordon, "Sketch Artist." Enjoy that and I'll be back on Monday.  |
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Cooking class to benefit child advocacy center - Greenfield Daily Reporter Posted: 10 May 2021 07:46 PM PDT GREENFIELD — Proceeds from a virtual cooking class later this month will benefit Zoey's Place, the Hancock County Child Advocacy Center. Chef Jordan Chambers, a Colorado resident who graduated from the Culinary Institute of America in New York, will demonstrate how to make a seared and basted boneless ribeye steak, confit potatoes and honey dill roasted baby rainbow carrots. Participants will be provided with a list of ingredients to purchase before the class upon completion of registration. The class is $30 and starts at 4 p.m. Saturday, May 15. The deadline to register is Wednesday, May 12. Register by contacting Zoey's Place at zoeysplace81@gmail.com or 317-477-5037.  |
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