"A collection of favorite recipes with patriotic themes, such as "We the people cookies" or Patriotic pretzels, that inspires us to consider what truly makes America great."--Publisher's description.

From rich chocolate brownies to Mom's apple pie, the goodies spread out at back sales are a slice of American culture and the true showcase for America's desserts. Here's the book that shows how to make all those homey, nostalgic baked goods you just can't buy anywhere--except at a bake sale. Includes approximately 100 recipes, designed to be fool-proof, with clear step-by-step directions.

Every single recipe in the book has been tested not once, not twice, but often as many as 20 or 30 times. Recipes that work... the first time and every time.

A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients. Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you—and delicious—ingredients. The editors at Martha Stewart Living have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results. A New Way to Bake has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs. With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, A New Way to Bake is the next-generation home-baking bible.

A New York Times Bestseller! From the creators of the #1 New York Times bestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS! BAKING ISN'T JUST FOR CUPCAKES Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun! Recipes were thoroughly tested by more than 5,000 kids to get them just right for cooks of all skill levels—including recipes for breakfast, breads, pizzas, cookies, cupcakes, and more Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen test cooks will encourage young chefs that they truly are learning the best recipes from the best cooks. By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

The Scholar as Human brings together faculty from a wide range of disciplines—history; art; Africana, American, and Latinx studies; literature, law, performance and media arts, development sociology, anthropology, and Science and Technology Studies—to focus on how scholarship is informed, enlivened, deepened, and made more meaningful by each scholar's sense of identity, purpose, and place in the world. Designed to help model new paths for publicly-engaged humanities, the contributions to this groundbreaking volume are guided by one overarching question: How can scholars practice a more human scholarship? Recognizing that colleges and universities must be more responsive to the needs of both their students and surrounding communities, the essays in The Scholar as Human carve out new space for public scholars and practitioners whose rigor and passion are equally important forces in their work. Challenging the approach to research and teaching of earlier generations that valorized disinterestedness, each contributor here demonstrates how they have energized their own scholarship and its reception among their students and in the wider world through a deeper engagement with their own life stories and humanity. Contributors: Anna Sims Bartel, Debra A. Castillo, Ella Diaz, Carolina Osorio Gil, Christine Henseler, Caitlin Kane, Shawn McDaniel, A. T. Miller, Scott J. Peters, Bobby J. Smith II, José Ragas, Riché Richardson, Gerald Torres, Matthew Velasco, Sara Warner Thanks to generous funding from Cornell University, the ebook editions of this book are available as Open Access volumes from Cornell Open (cornellpress.cornell.edu/cornell-open) and other repositories.

Makes sense of truthmaking in law, media, politics, and courts of popular opinion including on transgender controversies and cancel culture.

Living the food allergy life and having a kid who can’t have dairy, tree nuts, peanuts, or soy is not easy. And neither is worrying about accommodating all the food requirements at a play date. From avoiding major food allergens and respecting food preferences like vegetarian or vegan to being aware of religious practices like keeping kosher, making a simple snack resembles navigating a minefield. Thankfully, Bake Sales Are My B*tch is here to help. April Peveteaux’s 60-plus recipes cover the eight major food allergens and everything from school lunches, kids parties, sleepover foods, after-school snacks, and, yes, bake sales. In Bake Sales Are My B*tch, she gets into the nitty-gritty of food allergies, from deadly serious reactions to how to deal with those who don’t take your kid’s allergy seriously. Whether you’re a freaked-out parent or not, Peveteaux lends some much-needed guidance—and teaches you to make party foods that'll be a surefire hit.

Films and television shows aren’t just entertainment. They are powerful vehicles that influence social and political trends, ultimately shaping the very fabric of our culture. Because of this potential, there are various agencies which work behind the scenes in Hollywood to harness these forces for their own aims or those of their clients. Few people outside the industry are aware that such agencies exist and are hired by advocacy groups to lobby studios, writers, and producers in order to get their ideas inserted into plots of popular works. These Hollywood lobbyists have been instrumental in successfully paving the path for same-sex marriage to become legal, destigmatizing abortion, encouraging mass immigration, and sounding the alarm about climate change; all under the cloak of mere “entertainment.” More recently we’ve seen these same powers levied against President Trump, his supporters, and used to demonize “white privilege” as an invisible enemy that’s supposedly around every corner. Even sports and late-night comedy shows are employed for political causes, violating the once unwritten cardinal rules of their industries. In this groundbreaking work, media analyst Mark Dice details the true power of entertainment and proves how it is being used to wage a psychological war against the world.

Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.