March/April 2011

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Published by:: INGREDIENT Magazine
Published:: 2/13/2011
Specs:: Standard / 8.25" x 10.75"
24 pages Saddle-stitched

Category:: Children's
Tags:: capillary action, children's activities, en papillote, food magazine, ingredient magazine, jacques torres, kids cooking, koodie, peas, pennsylvania food factories, spork, young chef, young foodie

INGREDIENT is a magazine about food for readers ages 6-12. This issue explores the transition to spring and takes a closer look at foods associated with spring like eggs and peas. Children's critical thinking is exercised as they learn about sporks and portmanteau and are challenged to think about merging two ideas to make a new one. Earth Day and its connection to birthdays is featured, as are many ideas for celebrating the day, including directions for making Worms & Dirt Cupcakes. The food factories of Pennsylvania are featured in the Fun Food Field Trip. The method for cooking en papillote is introduced, and four related recipes are included. Renowned pastry chef and chocolatier Jacques Torres stops by to answer our interview questions.

INGREDIENT:

March/April 2011

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INGREDIENT: March/April 2011