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https://food52.com/blog/16263-put-baking-soda-in-your-cream-of-tomato-soup-here-s-why

Adding baking soda into tomato soup prevents the milk in the recipe from curdling in the acidic tomatoes. Without it the soup would taste odd, so the baking soda balances and prevents the curdling from happening. This will also make the tomatoes taste less acidic.

Personally, tomatoes can be a very overpowering flavor in soups and other non-soup recipes, so doing so will balance out the overwhelming flavors and allow the other flavors in recipes to really shine and stand out with the tomato.

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http://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever.html

This highly rated tomato soup uses chicken broth, vegetables, tomato puree, tomato sauce, and a wide range of herbs to give what would be a simple soup plenty of flavor. Despite tomato being the main ingredient, it sounds and looks like it has more to offer than on the surface.

This is one of the highest rated soups, with over 200 positive ratings, sitting at 5 stars despite it being an average rating. it appears to be simple, but looks and sounds delicious!

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http://www.wsj.com/articles/manhattan-clam-chowder-recipe-1420657843

The recipe begins by cooking vegetables in oil, then cooking the clams in it as well. Afterwards you would add potatoes, tomato puree, wine, and some chicken broth. Spices and herbs are added, but with the bay leaf taken out afterwards.

I've cooked a chowder before (potato chowder in class), but I've never cooked it with clams before. It's interesting that they cook with shells first, then remove shells, then cook the meat some, especially since this recipe doesn't call for cream/milk but rather tomato puree. It sounds interesting to try!

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https://www.nytimes.com/2014/08/10/magazine/the-clam-chowder-wars.html?_r=0

The Clam Chowder Wars
Clam chowders are likely to have originated in France. The soup came to New England and became its own variety of Clam Chowder. Chowders often include clams, potatoes, and sometimes seafood like fish. Three big clam chowders are the New England, Manhattan, and Rhode Island Clam Chowders, respectively creamy, without cream, and tomato-ey.

The creamy texture of the clam chowder is nice, but I might consider trading the cream for a hearty, cream-less clam chowder. But tomatoes, maybe, maybe not. I don't really see tomatoes going with clams, but it's possible.

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The tomato soup was very light on flavor, but had enough to make it comforting! The tomato flavor was light, but enough so that it tasted good. The herbs added a fresh flavor and the shell pasta gave the soup texture and something light to chew on. The pasta absorbed the soup a little bit, and was also a very nice al dente texture.

Likes: Tomato flavor, and the shell pasta.
Dislikes: Tomato soup a tiny bit lacking in flavor
Improve: More salt, herbs, tomatoes.

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The potato chowder was very creamy and had a rich, milky flavor. Its texture was droopy and thicker than liquid, and was full of softened potatoes and celery that absorbed the milky flavor of the soup. The potatoes were very prevalent in the flavor and gave the soup a softened, kind of steamed potato flavor throughout the whole soup.

Good: Ingredients all can be tasted in the soup, well combined in the soup.
Bad: Lots of potato. Also could use more salt and pepper.
Improve: Use less potato, use more salt and pepper, and either add more liquid or cook the soup in a pot with less surface area (cooks slower) so that the food isn't as thick.

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https://food52.com/blog/11917-how-to-make-more-beautiful-cookies

Summary: Cream and sweeten everything for fluffy, tender, and savory cookies, so you don't get lumps of rock-hard cardboard. Properly combine ingredients. Don't forget to chill the dough and not to use too much flour.

I think the last couple of tips apply to the sugar cookies we made because we could have used too much flour when making the dough, as well as possibly baking it too high. While most cookies were rock hard, they did taste alright. Few cookies were slightly soft, so next time I make these I'll keep this article in mind.

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http://www.cookcfb.org/articles/entryid/97/history-of-the-sugar-cookie

Summary: Sugar cookies came from 17th century Pennsylvania. Sugar cookies are easy to shape and make, and are also sweet, simple, and delicious, hence its popularity.

Really cool to see how traditional sugar cookies are to Americans because of their simple ingredient requirements. I wonder if those cookies would've tasted the same as the cookies we have today.

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http://www.npr.org/2014/04/10/300306564/americans-just-get-over-it-and-make-the-souffle

Summary: Soufflets shouldn't be scary to make because they react easily to fear and inexperience, so following instructions while making soufflets should be deliberate for the best results.

Things like Mise En Place help to fine tune and perfect the recipe to allow little room for error or mistakes. Anything can be done to make a good soufflet, but to make a perfect one requires precise actions.

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http://www.epicurious.com/recipes/food/views/classic-cheese-souffle-242119

Summary: This recipe has more procedures and things to do for the recipe, but it comes out looking and probably tasting nicer, the picture looks a little bit more dry and developed.

I'd like to try this to see what an authentic soufflet will taste like. Baked eggs to me are alright, I like that they're fluffy and easy to eat, but maybe with additional ingredients and flavors

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http://articles.chicagotribune.com/1992-10-01/entertainment/9203290481_1_cinnamon-rolls-yeast-dough-active-dry-yeast

Summary: The recipe in mention uses more sugar than what we used, definitely making it sweeter, more savory, and more memorable.

I personally wouldn't make these cinnamon rolls because I think they'd be too sweet and unhealthy for me, but they'd be good for guests or gifts for sure, because they way the author describes them makes me want to try it regardless of ingredients.

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http://articles.latimes.com/1990-09-09/magazine/tm-250_1_cinnamon-roll

Summary: In old times, Cinnamon Rolls were merely seasoned buns, without frosting, and varied from place to place. Often they were more lean than what we have now, so they could've been eaten all day.

It'd be interesting to try an old cinnamon roll, because it's not as sweet especially since it lacks the frosting, but the recipe for that is in the article so that anyone can try making it!

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http://www.epicurious.com/recipes-menus/everything-you-need-to-know-to-make-the-ultimate-apple-pie-article

Summary: Through experimentation with different combinations of ingredients, it's concluded that using butter to get a flaky, buttery crust is best, with vinegar for an extra-tender crust. Also using cinnamon, nutmeg, and the right amount of flour brings out the flavor of the apples.

Next time I make apple pie, I'll have to do these things because I love a soft, mushy, apple, and that nice cinnamon flavor. The crust can be ok at times, but hopefully a flavorful crust makes the pie more tasty overall.

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http://www.bonappetit.com/test-kitchen/cooking-tips/article/one-thing-need-know-apple-pie-game

Pre-roasting fruits will remove excess water and concentrate its sweetness and tartness. Pre-baking is also good for not-yet-ripe fruit or fruit that is out of season to develop its flavor.

I prefer softer, mushier fruits, and not harder and crunchier fruit, but this tip is good to know for out-of-season or not-yet-ripe fruits.

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http://www.huffingtonpost.com/2014/09/04/pumpkin-health-benefits_n_1936919.html

Summary:: Pumpkins are incredibly healthy because they maintain your health in addition to reducing chances or the effects of different diseases and illnesses.

I only ever eat pumpkin in pumpkin pie, so I should try to eat more pumpkin in other recipes if possible, since it should be abundant. Definitely better for my health too.

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http://www.history.com/news/hungry-history/the-history-of-pumpkin-pie

Summary: Pumpkin pies were first made in the time of the pilgrims when pumpkins were abundant in the New World, but were eventually phased out for other sweet fruits, but brought back as a tradition food, especially within literature and when Lincoln made Thanksgiving a national holiday.

I assume the original pumpkin pie wasn't as sweet as what we'd know today, so I'm curious to see how it had tasted. Also neat to know that Pumpkin Pie almost didn't stick around, so I'm glad it did.

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http://www.economist.com/news/europe/21699922-italys-pride-genuine-food-reveals-much-about-its-economic-woes-love-pizza

Summary: The popularity and ease of making pizza has transformed it into an international fast food and customization to the local tastes, so Italians, branding their foods as authentic hope to sell these authentic foods in a competitive international market for pizza.

It's interesting that Italy is trying to get their authentic pizza out there, despite even mentioning in the article that a majority of the authentic pizza ingredients are (originally) imported from foreign countries. I would very much like to try all of the international combinations to get a taste of the world because pizza is highly customizable.

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http://www.medicalnewstoday.com/articles/288252.php

Summary: Children's diets heavily involve pizza, and are a large portion of children's calorie intake, especially when found to be eaten as a snack between meals. Pizza consumption should be addressed in nutrition counseling.

I think this is very important because pizza is an incredibly popularized food, and with easy access to pizza in stores and delivery, it's easy to eat pizza when there's no time to make anything else. I agree with the article that pizza consumption for children should be reduced.

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http://www.nytimes.com/2016/02/24/dining/healthy-muffins-recipe-video.html

Muffins don't have to be cupcakes if sugar and sweeteners are balanced in the recipe. Using more whole-grain, less sugar, and things like fruits as sweeteners can make muffins more healthy and much more like a proper muffin.

I really love blueberry muffins, so this doesn't really change anything for me. Especially since I'm not a fan of excessively sweet things or cakes, this is very gratifying for me. I should as the article suggests, try using more whole grain in muffins when I eat and/or make them.

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http://articles.latimes.com/2014/apr/09/news/la-dd-americas-test-kitchen-gluten-free-20140409

Summary: "America's Test Kitchen" creates tons of different combinations of Gluten-free muffin recipes to make recipes for those who can't eat gluten.

While gluten is important for dough and bread formation, it's cool that these chefs put in tons of effort to make delicious recipes for those who can't eat gluten, especially for muffins.

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http://www.nytimes.com/2013/12/08/magazine/not-just-for-breakfast-anymore.html?rref=collection%2Ftimestopic%2FPancakes&action=click&contentCollection=timestopics&region=stream&module=stream_unit&version=latest&contentPlacement=9&pgtype=collection

Summary: Besides infusing things like blueberries or chocolates into pancakes for breakfast, you can add meats like shrimp or scallops, or vegetables to create a delicious snack bread.

It's kind of cool that the pancake batter can support different ingredients and can easily mix with them to create non-breakfast meals! I'll have to try this sometime, they look delicious!

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http://www.nytimes.com/2015/11/04/dining/savory-dutch-baby-recipe.html?rref=collection%2Ftimestopic%2FPancakes&action=click&contentCollection=timestopics&region=stream&module=stream_unit&version=latest&contentPlacement=5&pgtype=collection

Summary: Big, puffy, german/dutch pancakes are different than the ones that we regularly think of when we think of pancakes, and these pancakes can be eaten at all times of the day. It's more like a bread that you tear apart and eat than like the fluffy goodness that we know.

I would very much like to try these kinds of pancakes as well, they look very interesting and delicious as a side or as a snack if seasoned and prepared properly.

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http://www.girlscouts.org/cookie-history
Summary: Girl scout cookies used to be homemade, but as popularity increased, as well as the size of girl scouting, cookie making went on to manufacturers, so then the girls would only have to sell the cookies afterwards.

Girl scout cookies are delicious! My favorites are frozen thin mints and caramel delights. It's neat to see the history of cookies throughout the decades.

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http://www.ozy.com/good-sht/the-science-behind-baking-the-most-delicious-cookie-ever/6613
Summary: Slight variations in the proportions of ingredients in cookies can have drastic effects on texture, size, and flavor. There are dozens of ways to make cookies that cater to peoples' different cookie tastes and preferences.

I love chewy cookies,so things like freezing the batter or using all-purpose flour can contribute to that. The chart/comparison on the article nicely shows the effects of changing the amounts of each ingredient.

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http://www.streetdirectory.com/food_editorials/snacks/dips_and_sauces/history_of_salsa_sauce_the_mexican_connection.html
Summary: Salsa originated with the Incan people and used as a condiment for main dishes like fish and meats. Commercial salsa in America began as a hot sauce and eventually became a dip.

I've never used salsa as a sauce for anything besides tacos, raw or cooked, so I should try both on things like fish and tamales and the sort.

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Article: Rediscovering Salsa, the Soul of Mexico in a Bowl

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Article: Rediscovering Salsa, the Soul of Mexico in a Bowl

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http://www.nytimes.com/2010/03/17/dining/17salsa.html
Summary: Salsa has been redefined in America and around the world as a nacho dip, but authentically, it is a seasoning for foods. Cooked salsas also exist, because there are many ways to prepare it.

To me, this is kind of new, because while I usually eat salsa as a dip, sometimes I eat it with tacos, but this is the first time I've seen an actual definition for what it's supposed to be used for.

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It has a crunchy, slightly sweet, sprinkly-sugary flavor to it. The flavor is nice and basic by itself, but enhanced with seasoning like frosting. Overall, good.

Likes: slightly sweet, not overloaded
Dislikes: A little bit crunchy/hard after a while
Improvements: seal properly/bake at lower temp/less time

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Pretty good! Cheese and eggs works wonderfully together. The eggs were nice and soft, maybe a little bit mushy, but nice tasting. The sausages should have been mixed into the mixture more, though, and not just left on top.

Likes: Eggs and sausage
Dislikes: nothing really
Improvements: mix sausages deeper into soufflet

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They were perfect! It was slightly crunchy on the outside, nice, soft, and tender on the inside. The whole thing tasted nicely of cinnamon and was sweet. The frosting sweetened it even more, but not excessively.

Likes: Cinnamon-y and sweet, nice and tender texture
Dislikes: Nothing!
Improvements: Not needed!

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The apples were really good! Its appearance isn't the best, but the crust was crunchy. Also while the apples on the top burned on the edges, the apples underneath it were fine.

Likes: Apples and crust
Dislikes: A couple of burnt apples and crunchy/flaky crust
Improvements: Turn the oven down a tiny bit and space things out more.

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The pie was pretty great! The custard-pumpkin was very enjoyable and tasted like how any pumpkin pie would, especially with the addition of cinnamon. The crust was very flaky though.

Likes: Pumpkin Custard
Dislikes: Crust was too flaky
Improvements: Use more butter

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The pizza was seasoned nicely, an it tasted good. The dough was a little bit undercooked because it wasn't brown yet, but it gave the pizza a chewy flavor, which I liked. The tomato sauce and all the toppings were cooked well, the only problem was with the dough.

Likes: Sauce and toppings
Dislikes: Dough, kinda
Improvements: Cook the pizza/dough for more time/higher temperature.

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This restaurant is located at The Block, in Orange. It's a very popular fried chicken and drinks place.
I tried their chicken platter with original seasoning. It came with the chicken, white rice, and salad.
I love the chicken. I has that crispy, crunchy, fried, flour-like fresh taste. The chicken tasted excellent, and i think it was also due to the seasoning that then put on the chicken and the fry, it has that peppery zing to it.
I can't rate a salad due to it being a salad, so aside from that, I'd eat it again if I stop by The Block again!

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A very simple, traditional, Vietnamese soup. It consists of mainly boiled wintermelon with fish sauce, soy sauce, pepper, shrimp, and chives. You begin by boiling water, then adding the fish sauce and soy sauce in, then the wintermelon, and add in shrimp last.
It has a very simple flavor, the wintermelon has a very soft middle, but slightly  harder outside, andit tastes certainly not bitter nor sweet, but has that simple, earthy, vegetable flavor, and is moist due to it being a melon. The shrimp is self explanatory, it's just boiled shrimp with a bit of the broth (that tastes nothing like fish sauce, just winter melon).
Overall, pretty good, I love it a lot. It's such a simple soup but it tastes pretty good.

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The muffins were pretty good! A light, fluffy, and very chocolate-y flavor. Nice, toasty, solid on the outside, softer on the inside. Our batter was a bit wet though, so the chocolate chips sank a bit, and we may have over-stirred a bit, so there was one tunnel.

Likes: Muffin flavor! Nice, fluffy, slightly sweet
Dislikes: Tunnel, a bit softer than expected, chocolate chips (personal preference)
Improvements: Don't over-stir, use more dry ingredients/less wet/recheck measurements again.

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The pancakes were nice and fluffy, slightly buttery and sweet flavor. It tasted pretty good! The maple syrup was a bit watery, probably because we didn't give it time to cool, and was a little weak-ish on the flavor.

Likes: Pancake texture, flavor
Dislikes: Syrup a tad bit weak
Improvements: Let the syrup cool more, it will then "syrup" some more.

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The cookie was very crunchy on the outside, but soft and chewy on the inside. The cookie was decently sweet, and had a nice, but slightly overpowering oatmeal flavor. We baked the cookies for 14-15 minutes in the oven because the cookies at 12 minutes appeared to still be very moist and mushy. Our cookies came out a little crunchy in the end. I prefer thinner amounts of crunchy on the outside, and very chewy on the inside, very much like the chocolate chip cookies here at FVHS.

Likes: Crunchy outside, chewy inside, slightly sweet.
Dislikes: Strong oatmeal flavor, maybe a little too crunchy (for my tastes)
Improvements: Can make the cookies thinner by spreading the dough a little more, and also cooking it for around 12-13 minutes.

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Summary: "The Decline of ‘Big Soda’" By MARGOT SANGER-KATZ

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Summary: "The Decline of ‘Big Soda’" By MARGOT SANGER-KATZ

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http://www.nytimes.com/2015/10/04/upshot/soda-industry-struggles-as-consumer-tastes-change.html?_r=0

Summary: Soda in the past couple of years has been on a decline, likely due to more people being conscious about their health. Many schools have been banning soda for their high sugary content especially to promote health and activity for children. In response, soda companies have been offering diet and lower calorie variants of their sodas.

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Summary: "No food is healthy. Not even kale." By Michael Ruhlman

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Summary: "No food is healthy. Not even kale." By Michael Ruhlman

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https://www.washingtonpost.com/lifestyle/food/no-food-is-healthy-not-even-kale/2016/01/15/4a5c2d24-ba52-11e5-829c-26ffb874a18d_story.html

Summary: Do research on what you are buying before you convince yourself otherwise. Do research on health impacts and ingredients, because the product may say one thing, but could be potentially unhealthy for you. Especially for nutritious food or "fatty" foods.

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9/21-22/2016
The salsa we made tasted very much like salsa! The tomatoes were firm enough to hold their shape, but soft enough to easily squish. The tomatoes were slightly sweet and savory with flavor. The onions added crunch and slight bitterness that was balanced out with the tomatoes. The pepper (we forgot to add salt) and the jalapeños added a very slight tangy and spicy flavor and aroma. Because there was no salt, the salt on the crunchy and corny tortilla chips actually went very nicely with the salsa. The cilantro was balanced very well, the perfect amount to garnish the salsa and add a vegetable-y, slightly bitter and "earthy" flavor.

Likes: The tomato-y flavor, and slight sweetness because of the tomatoes.
Dislikes: Lack of flavor from the jalapeños and onions.
Improvements: More onions and jalapeños.