1 . As a well-recognized chef, television star, and restaurant owner, Joyce Chen introduced Chinese food to America. She made such a(n) ________ impact on American culture that her photo was included on a US stamp.

Joyce Chen was born in a ________ family and discovered her enthusiasm for cooking at a very early age. Her father ________ a family chef that cooked all of their meals. Chen ________ Chinese cuisine simply by watching their chef cook in their home kitchen. By the time she was 18 years old, she organized and cooked her first ________ dinner. This was the beginning of her career in the ________ industry.

In 1949, Chen and her family moved to Massachusetts. While ________ near Harvard University and Massachusetts Institute of Technology, she frequently met Chinese students that ________ the food they’d grown up with. Chen’s children attended Buckingham School and she would often cook food to be served at ________ events. Her meals quickly became popular among the students. This ________ Chen to open her first restaurant in 1958. At this restaurant, she often served “buffet-style (自助式的)” meals, allowing customers to ________ samples of everything.

Chen rose to fame as a(n) ________ and began holding cooking classes. She released her first cookbook and ________ in “Joyce Chen Cooks”, her own cooking show that aired world wide. However, she began to ________ her brand by marketing various cooking items as well as ________ and selling Chinese sauces to supermarkets. In the early 1980s Chen began to suffer from Alzheimer’s disease (阿尔茨海默病) and passed away in 1994.

2 . When I moved to Washington, D.C., I left everything behind._________new acquaintances with home-cooked meals was my best attempt at making new friends and curing my _________. I don’t want to_________, but my food is pretty good. Soon enough, everyone was asking me for the _________, which is how Bun Bo Bae, my cooking blog, came to be.

I _________ most of my childhood in the kitchen with my mom. As a kid , I’d sit and watch her cook. My _________ and love for cooking started with _________ her the ingredients during the cooking process. Soon, I was on my way toward kitchen mastery. _________, I left for college before 1 could learn her best dishes.

I went to study in France, I was living alone and _________ homesick. So, I started calling my mom and asking for the recipes for my __________ dishes. It __________ that my mom didn’t have any recipes. She grew up in the __________ with her mom too, and my grandma passed on her knowledge __________. Now it was my turn. My mom taught me how to cook and “measure with my heart.”

My blog was originally a space to __________ what I learned into writing. Later, I didn’t want the secret knowledge behind dishes to __________ one day if the oral tradition ended. I wanted to write down what I was given, to make sure people could keep these dishes as __________ as my mom did.

As my food blog and follower count grew, I became more __________ in the kitchen. My blog has given me a space to write about what I love and __________ me to countless new friends. I have learned to __________ what I’ve been taught with my own experiences, and cook up something entirely __________.

5 . My career as a chef started at the age of 25, but my ______ for cooking started at an early age, when I was about 5 years old — by watching my grandmother and my mom in the kitchen ______ daily meals for the family. I was also ______by going with my grandfather to markets to ______ the freshest ingredients. My grandfather taught me the art of picking and recognizing “the ______.”

From my youth, I have had this passion for food. Growing up in Morocco, I witnessed the most amazing hospitality and ______ through my grandparents. They opened their ______ to everybody, and fed and sheltered the poor, travelers, family and friends.

I remember as a young kid coming home from school to the ______ of fragrant (芳香的) fresh bread coming out of the oven. Those smells stimulated (刺激) my senses at a young age. The ______were fresh and seasonal — they were very simple dishes but delightfully ______.

Food is almost as ______ as it is necessary. Food makes people feel things. I really think that food tastes its best when there is a ______ behind it. It shapes cultures, religion, politics and health. Food brings people together, and goes straight to the ______.

In my kitchen, I try to duplicate (复制) smells and flavors that make me think about more than what I’m actually smelling or ______ — it makes me think of life, my family, and my history. I love to cook food that ______ people’s emotions and memories; my philosophy is to “keep food real and simple.”

7 . We lived on a Kansas farm and had more than enough beef to feed our family. Mom always cooked enough meat to _______ a pot of leftover soup the next day. Tomatoes, green beans, corn and the vegetables cooked with the original roasted meat filled a large pot.

We _______ government-supplied foods in the 1950s, including blocks of cheese. We found inventive ways to _______ them up. Our vegetable beef soup, for example, was topped with a big piece of cheese. I _______ the combination and always topped off my soup with cheese when I _______ it to my family.

My cooking instructor in college said, “Recipes are only a jumping-off place. You should add your personal touches to the dishes you _______ .” That explains the _______ of my recipe for vegetable beef soup.

I married into a Southern family, and fresh okra(秋葵)soon found its way into the _______ . When we moved to Missouri, a new neighbor stopped by to _______ if I had any cabbage she could use to finish making supper.

“Vegetable beef soup just isn’t ________ without it,” she said. Once I ________ it, I knew what she meant. My soup grew ever ________ , and so did my soup pot.

A college friend lived in Spain when we lived in Germany for a few years, and she came for a(n) ________ . We were cooking dinner together, my soup of course, when she opened the refrigerator and ________ a bottle of soy sauce(酱油). “It improves the taste,” she said.

She ________ some in the soup and I knew I had a(n) ________ to my list of ingredients.

And that`s how the ________ of my soup has changed. It reflects a series of friends, ________ and places in my life. Each time I ________ it, I relive the memory of each ingredient, and how I was inspired to ________ my soup.

8 . Losing someone you love is never easy. But having to say goodbye to her mother during the COVID-19 pandemic (流行病), Debbie Money found a ________ way to remember her mum.

Debbie remembers the joy with which her mother discussed the ________ from West Africa, their homeland, to London. Mother was a great woman, and her attitude to life was ________ in her cooking. When Debbie’s husband was ill, before losing his ________ with cancer, Debbie and her mother cooked meals for him. They cooked and talked together. Sometimes Debbie felt she could not ________. It was her mother who ________ her, and now that mother has ________ the world, Debbie is able to feel close to her in ________ her food.

Now the community has a program. It starts with about 20 couples ________ in. Four will do starters, then they go somewhere else for a main dinner and it changes from group to group. Everyone is ________ so they can ________ different dinners. Living in a ________ community, Debbie is eager to try this out.

Despite her ________, Debbie is still ________ about herself and at times finds herself wanting to ________ the phone and ask her mother for information and support.

But, everything she is cooking is from her mother, as is the ________ sense of achievement she feels. When she began cooking with her mother as a ________，she was in charge of turning on and off the stove, to stop it ________ the food. Now she is ________ the spoon, adding the seasonings and still looking up from the ________ to her mum.