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There was a time when whipping up delicious meals and delectable treats was the sole purview of adults, but nowadays, with shows, books, and podcasts about cooking everywhere and more access to different kinds of foods, lots of kids have begun to take an interest in getting into the kitchen too. Maybe you ve got a burgeoning young chef under your roof, maybe you re looking for a way to allow kids to take on responsibility around the house, or maybe you re searching for a way to instill healthy eating habits in your growing family no matter the reason, these online cooking classes for kids will teach kids important life skills and let them have fun while they do it.
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In spite of their humble reputation, leftovers can make for some truly unforgettable meals ― but only when handled correctly. Some cooked dishes actually benefit from extra time in the fridge after their flavours deepen, making the eating experience richer and more multidimensional. However, while time can work to your leftovers’ advantage in terms of flavour, texture is often the trickier aspect, and a bad reheating strategy can leave you with a dry, unappetising next-day dish.
To help you avoid this grievous fate, we’ve asked a group of professional chefs and culinary experts for their favourite ways to reheat 10 notoriously finicky leftovers, and they’ve provided clear action steps to help you maintain both the texture and the flavour of your dish.
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She hopes to be a groundbreaking Asian pastry chef like Pichet Ong.
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Spotlight on rising AAPI community members GMA Inspiration list spotlights Simon Kim, owner of the Korean steakhouse Cote. This year he raised money for Asian American charities, Black owned businesses and his local food pantry.Kimika
Clarice Lam takes traditional French pastry techniques, a lifetime of global influence and culturally significant ingredients and flavors to create truly original confections that both honor and reflect her unique heritage.
The pastry chef at Kimika in New York City talked to Good Morning America Food for AAPI Heritage Month to share a taste of her experiences, as well as how she creates the whimsical and nostalgic treats on the restaurant s menu.
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CWC Hospitality Program Director, Amy Madera, decided last fall that the UW John P. Ellbogen $50,000 Entrepreneurship Competition was an exceptional alignment to the Food and Beverage Operations course curriculum. Students applied their academic knowledge throughout the semester to create and design a mobile commercial teaching kitchen, including a custom-designed trailer, culinary equipment, and a truck to haul the kitchen trailer to local, regional and state-wide locations.
Madera and her six students went to work, preparing their project, âCooking With Community,â designed to offer year-round culinary instruction in Jackson and surrounding counties the college serves, including training on regional farms and the Wind River Indian Reservation. The mobile unit will also be available for on-site catering and special events.