Welcome to week 5 of Kitchen Classroom, our daily schedule of kid-tested and kid-approved recipes and hands-on experiments and activities. Have you been following along? Tell us what you've cooked or baked (or what you'd like to see in future weeks of Kitchen Classroom). Did you catch our Editor in Chief, Molly Birnbaum, talking about Kitchen Classroom on KTLA this week? Condé Nast Traveler also included some America's Test Kitchen Kids recipes as part of their "Travel-Inspired Day Full of Things to Do With Kids at Home."
This week we're kicking things off with a shakeable science experiment that unpacks why water and oil don’t mix—and the chemistry behind getting them to play nicely in a vinaigrette. Then, kids can make dessert in a flash (and learn how microwaves work) with our recipes for Fudgy Chocolate Mug Cakes. The kids and the grown-ups in your family will have fun making and eating Parmesan Chicken Tenders for dinner. On Thursday, let the kids get creative with lunch through our “Make It Your Way” sandwich challenge. Wrap up the workweek with an uplifting experiment all about yeast and host a family pizza party over the weekend with Personal Pizzas—everyone can shape their own pizza and add their favorite toppings.
Don’t forget to share what your family makes by tagging @testkitchenkids or using #atkkids on Instagram, or by sending photos to firstname.lastname@example.org. Visit the America’s Test Kitchen Kids website for more culinary content designed especially for kids, plus all of the Kitchen Classroom content in one easy-to-scan location.
Here’s what’s cooking for the week of April 13th through 19th.