We Put The Spiralizer To Work. Some Foods Zoodle, Others Don’t.

Zucchini noodles, or zoodles, if you will (please do), have won the hearts and bellies of many: They make for fabulous lightened-up versions of your favorite pasta dishes, pairing well with tomato, meat and cheese sauces alike. A kitchen tool dubbed “The Spiralizer” allows the transformation from zucchini to noodle to be a seamless one: Just secure the vegetable and crank the tool’s handle and zoodles you will make.


Rumor and recipes hinted that other pieces of produce — like potatoes and carrots — had spiralizing potential, but we needed to see for ourselves. We tested out a plethora of foods on our very own Paderno Vegetable Slicer and as you’ll see in the video above, some ingredients were meant to be turned into long, curly edible strands. Others (looking at you, Twinkie) should never be tampered with. Watch what zoodles and what does not, then check out some of these delicious, spiralized recipes — all of which are zoodler approved:

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Study examines effects of credentialing, personalization

Chris Gamrat, a doctoral student in learning, design and technology, recently had his study—completed alongside Heather Zimmerman, associate professor of education; Jaclyn Dudek, a doctoral student studying learning, design and technology; and Kyle Peck, professor of education—published in the British Journal of Educational Technology. The study findings supported a professional development design that focuses on decision-making and customization of experiences. —> Read More Here

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