第一篇：       People have been cooking in clay pots for millennia, but in the western world, steel, aluminum, and ironpots and pans are dominant. Nevertheless, unglazed clay pots are making a comeback and seem to be verypopular these days. Earthenware pots are beautiful to look at, unique, and relatively inexpensive. And because ofclay’s unique __31__ , there are some unexpected benefits to cooking in unglazed clay pots.
        Clay is porous. This characteristic allows heat and moisture to circulate throughout the pot duringcooking, resulting in a “slow, even, and delicate” dish. Some people say that clay pots give food a “taste ofthe earth.” __32__ the food actually tastes like earth can be debated, but what you can’t deny is the fact thatfood cooked in clay pots simply tastes better. The secret, perhaps, __33__ how clay conducts heat. Unlike steel,aluminum, or iron, clay pots take a long time to absorb heat, but once the heat is absorbed, it is __34__ just asslowly. This slow cooking allows flavors in the dish to build __35__ , for spices to penetrate more deeply, andfor tough pieces of meat to break down into succulent pieces.
【題組】31.
(A) congestions
(B) incivilities
(C) properties
(D) tendons