My+Daughter%27s+Kitchen

Scrambled eggs, banana cake lesson full of great observations

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Marcus Waters hadn't seen a whisk before. "What's that thing?" he asked. It's used for beating the eggs. It's faster and doesn't cost a lot... Read more

Getting the gift of cooking

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It was a frenzied scene during this week's bittersweet session. The students made intermittent comments regarding the sadness they felt that... Read more

Using stir-fry to explore the science of sauces

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At the recipe reading, India McCleod asked, "Is this fried chicken?" Good question, but no. It's Chinese ​"stir" fry, not fried like you... Read more

Why is jar pasta sauce so smooth? Why do mushrooms shrink when they cook?

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"Why do we use the water from the spaghetti?" asked Nylah Williams. "Who has made flour and water into paste?" I asked. All hands... Read more

Some ingredients in lentil soup are just for flavor

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Usually we eat everything we cook, but not this time. The bay leaves used to flavor the soup should be removed. "Why?" asked India McLeod.... Read more

Lots of questions while making "perfect" stuffed peppers

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The students were told that, when shopping, there are lots of choices you can make. If a recipe calls for peppers, you can buy them in a... Read more

Slicing sweet potatoes into fries was difficult, scary -- but a success

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What a rush! Lots of new words and new cooking terms learned today. "Since we really have three dishes to make today," I told the class, "we... Read more

Rosemary chicken ranks a 9 out of 10

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All of the girls were familiar with cauliflower and like it. Radiant Magnetic was happy to see one of her favorite veggies and said: "I call... Read more
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