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8 Top Kid-Friendly Cooking Shows
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HelenFern
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8 Top Kid-Friendly Cooking Shows That Inspire Young Chefs
Discovering an enjoyable hobby that simultaneously entertains and educates your child can often be difficult. Yet, if your young one is curious about culinary creations or sampling new dishes, steering them towards children’s cooking shows might just be the perfect solution.
Imagine this – your child whisking away in the kitchen, exploring gastronomy’s delights as you all laugh and create lasting bonds. That’s precisely what these programs bring to your doorstep – learning intertwined with fun-filled family gatherings. Here’s our handpicked list of the best cooking shows for kids that you really should check out.
Best Cooking Shows for Kids
Waffles & Mochi
The Netflix series Waffles & Mochi, featuring Michelle Obama, offers a fantastic resource for parents struggling with finicky eaters as well as those looking to spark curiosity in children about various cuisines. This charming series, which premiered in March 2021, follows the adventures of two puppets on a global journey to discover and learn about diverse food ingredients.
The Great British Baking Show
For families with a penchant for baking or those who love watching it, “The Great British Baking Show” offers an engaging watch. This beloved series assembles a diverse set of contestants, challenging them to masterfully create intricate breads, pastries, and cakes. Delving into this show, viewers of all ages will find themselves rooting for participants in the hopes they receive the much-coveted “Hollywood handshake” from renowned judge Paul Hollywood.
Christina Tosi’s Bake Club
During a quarantine, with limited activities available, children can easily become agitated due to a surplus of energy. To counteract this, Christina Tosi, the visionary behind Milk Bar, has initiated an engaging project to lift spirits amidst pandemic challenges.
Join Bake Club, aired weekly on Instagram, where participants have the chance to bake in real-time with Tosi, accompanied by cheerful tunes. Ingredients for the upcoming session are announced a day prior, adding an element of surprise as attendees speculate on the possible dish before it’s revealed live. Keep an eye out for appearances from Butter, Tosi’s adorable dog, who occasionally joins in on the fun.
Sugar Rush
Netflix’s beloved culinary contest, Sugar Rush, has captivated food enthusiasts for several seasons. In this contest, we see four baker crews face off in not one but three adrenaline-pumping contests all vying for that juicy check worth $10K! With each round, one team faces elimination. Cooking icons such as Adriano Zumbo and Sprinkles Cupcakes’ very own Candace Nelson are gracing the judges’ panel this year. Young folks are all in on Sugar Rush because it moves fast and keeps them hooked from start to finish.
You can watch this show on Paramount Plus. But how to access Paramount Plus? Naturally, you can watch Paramount Plus[1] without any additional hassle after purchasing a subscription if you’re in one of the regions where the show is available. If you are wondering how to stream Paramount Plus due to regional restrictions, then just use a VPN.
Junior Baking Show
The latest season of the beloved The Great British Baking Show spin-off, tailored for younger audiences, is scheduled for its Netflix debut on August 17. Although it premiered in the U.K. earlier this year, fans worldwide can soon enjoy the series.
Mirroring the charm of the original GBBO series, this kid-centric version offers soothing tunes, warm-hearted exchanges, and episodes centered on various sweet treats. Contestants vie for the weekly title of Star Baker inside the iconic tent, all while aiming for a spot in the grand finale.
Disney’s Be Our Chef
It’s still up in the air if “Be Our Chef,” Disney’s delightful cooking contest series, will see a second season. However, revisiting the first season is a treat for families. Streaming only on Disney+ and hosted by Angela Kinsey from “The Office,” the show features families competing to create a three-course meal. The prize? Their winning dish gets a spot on a Walt Disney World menu. It’s an engaging watch that combines culinary creativity with family-friendly competition.
Kids Baking Championship
Watching youthful competitors showcase their culinary skills on a riveting and engaging baking show can captivate and motivate children. Guided by Duff Goldman and Valerie Bertinelli, these gifted young bakers vie for the top prize, a lucrative $25,000 in cash.
My World Kitchen
“My World Kitchen” shines as an exceptional culinary series from England, showcasing young chefs from diverse ethnicities. Together with their families, these budding cooks prepare traditional meals to share with their friends, beautifully highlighting the links between food, culture, and community.
Conclusion
Cooking transcends being merely a life skill—it’s a form of art. Should your child have a penchant for food preparation, introducing them to kids’ cooking shows can spark their creativity in the kitchen. Witnessing their peers on these programs will not only encourage them to explore cooking more profoundly but also push them towards engaging with cookbooks and grasping culinary concepts.
Who doesn’t love bacon? I know we do! The savory sweet jam is full of salty bacon together with sweet onions. It’s a perfect topping on just about anything! We love it on burgers and omelets! Give it a try – I think you’ll like it.
What can you use bacon jam for?
We love it on burgers.
It’s amazing on a meatloaf sandwich.
And any kind of omelet gets a boost with a spoonful of this sweet savory jam[5]!
Try it on a bagel with cream cheese – on crackers – inside of a grilled cheese sandwich. The sky is the limit!! Let me know what other things you would put it on!
Making the Jam –
Start by cutting the bacon into chunks and frying it until it’s crispy. Drain on paper towels or coffee filters.
Drain off all but about 1 tablespoon of fat. Add the onions and garlic and cook until it is starting to soften.
Next in the pan, the brown sugar and cooking, stirring, until the sugar is dissolved.
Finally, add the remaining ingredients and bring to a boil.
Reduce heat and simmer on low until it’s thick and jammy, about 45 minutes.
Put in an airtight container and store in the refrigerator for up to a week.
Please let me apologize for not getting to everyone’s posts. The garden was calling me!! I did check out a lot of posts – even tried a couple. I am so honored to be a part of such an amazing bunch of cooks and recipe developers. You all are amazing. Thank you!
This is a collaboration of ideas ~ And we want yours! Bring up to FIVE of your food related posts!
It’s What’s for Dinner! Or lunch, breakfast and snacks!
Please try to visit a couple of other posts and leave them a comment – we’re all here for support!
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HelenFern
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Informational,Main dish,Onions |
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Did you know there are over 200 varieties of allium, the genus that gives us onions? This includes garlic, ramps, chives, and hundreds of others. Here we’ll talk about the most popular used in cooking. And we’ll share how to stuff an onion for dinner!
Sweet Onions
There are many onions that are sweet. Yellow sweet onions include varieties like walla walla, vidalia, and Mauis. These onions have less sulfur and water than other onions, giving them a milder taste. They are mild and crips and great for eating raw, frying into onion rings[20] and stuffing. Sweet onions aren’t usually cured like other yellow onions and tend to not last as long in storage.
[20]
Red Onions
A crisp, spicy onion that is great for grilling. You’ll see them raw in salads, like Greek salads, and on sandwiches or burgers. This variety are fantastic pickled. You can ease some of the bite by soaking them in cold water for about 15 minutes. It helps draw some of the spiciness and adds to their crispness. These are sometimes referred to as Bermuda, however, the Bermuda onion is an entirely different variety.
White Onions
A milder, thinner skinned variety of storage onion. They have a spiciness to them, but the taste doesn’t linger in your mouth. These make great salsas and chutneys. Add thin slices to salads. Like red onions, a quick soak in some cold water will remove some of the spicy bite.
Yellow Onions (Brown onion)
The most commonly used onion with a long storage life. These onions have a strong bite and are best used in cooking. Their flavor is strong, but are perfect for caramelizing. Yellow Spanish onions are large and slightly milder (and hard to find). If a recipe calls for a Spanish onion, the standard variety of yellow or white will fit the bill.
Pearl Onions
These small, sweet little onions are perfect in stews or beef bourguignon. I like to roast them in garlic butter and fresh herbs and serve them as a side dish – but peeling them is a nightmare!! I prefer to buy the parboiled, pre-peeled bags in the freezer section at the grocery store.
Cipolline Onions
A small, slightly flat Italian variety – these are great to roast or caramelize. They are sugary and mild. And if you boil them with the skins on for a minutes or two, let them cool and then peel them, the skins come off much easier!
Shallots
I use these a lot! You can use them anywhere an onion is called for, but they are much milder than other onions. They work great raw and chopped for salad dressing and vinaigrettes – or cooked with a dish whole or halved. One thing to note, one shallot may include a couple of nodes (cloves), but, unlike garlic, one shallot is the whole thing, not one of the nodes.
Making the Stuffed Onion
Preheat the oven to 375 degrees.
Start by removing the center of the onion. Cut the top off (leave the root end) and
then cut around the edges, leaving two or three layers intact.
Using a large spoon, scoop out the inside as close to the bottom and edges as possible, again, leaving two or three layers.
Place them in a deep casserole dish. Add the water and bake for about 15 to 20 minutes to slightly soften. Remove from the oven and allow to cool.
Meanwhile, brown the sausage.
When it’s almost cooked, add the garlic and red pepper to the pan. Cook gently for about 5 minutes.
Add the pasta and mix well. I was going to use orzo, the little rice shaped pasta, but I was out. I used regular egg noodles and chopped them after they were cooked. You can use any kind of pasta, whole or cut up.
Scoop the mixture into the onions.
Top each with the bread crumbs and them the parmesan.
Bake for about 30 minutes.
Reduce the oven to 350 degrees. Top each onion with a slice of mozzarella and
bake for another 15 or 20 minutes, or until the cheese is melted and starting to brown.
Remove from the oven and allow to cool for about five minutes, then serve.
Baked until soft and brown - these onions are full of Italian sausage, garlic and pasta, topped with creamy cheese.
Course:
Main Course, main dish
Cuisine:
American
Keyword:
italian sausage, mozzarella, onion, parmesan
Servings: 4onions
Author: HelenFern
Ingredients
4largesweet onions
1/2cupwater
1poundbulk Italian sausage
3 - 4clovesgarlic, crushed
1cupdiced, fired roasted red pepper (jarred)
2cupscooked pasta
salt and pepper to taste
1/3cupdried bread crumbs
1/3cupParmesan/Romano blend cheese (in the can)
4slicesmozzarella cheese
Instructions
Preheat the oven to 375 degrees.
Start by removing the center of the onion. Cut the top off (leave the root end) and then cut around the edges, leaving two or three layers intact.
Using a large spoon, scoop out the inside as close to the bottom and edges as possible, again, leaving two or three layers.
Place them in a deep casserole dish. Add the water and bake for about 15 to 20 minutes to slightly soften. Remove from the oven and allow to cool.
Meanwhile, brown the sausage.
When it's almost cooked, add the garlic and red pepper to the pan. Cook gently for about 5 minutes.
Add the pasta and mix well. Add salt and pepper to taste.
Scoop the mixture into the onions.
Top each with the bread crumbs and them the parmesan.
Bake for about 30 minutes.
Reduce the oven to 350 degrees. Top each onion with a slice of mozzarella and bake for another 15 or 20 minutes, or until the cheese is melted and starting to brown.
Remove from the oven and allow to cool for about five minutes, then serve.
It’s been a busy week. We actually got more sun than rain! I got a lot done in my garden and organizing in my house. We had several events this last week and more to come!! April is a busy month here – six birthdays, lots of yard work, and for my husband – yard sale season starts!
What have you been up to? And what delicious dinners are you making?
This is a collaboration of ideas ~ And we want yours! Bring up to FIVE of your food related posts!
It’s What’s for Dinner! Or lunch, breakfast and snacks!
Please try to visit a couple of other posts and leave them a comment – we’re all here for support!
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