One of the most beautiful ways to finish off a cake or pastry is with flowers. Sugar and gumpaste flowers are the two types usually favored by those bakers who do a lot of cakes because they are consistent and easy to adapt. Real flowers tend to be a bit more impressive, however. I’ve …
In their ceasing quest for culinary excellence, the cooks in America’s Test kitchen will test every ingredient, every pan and every recipe they come across. I recently read one of their pieces that really struck a chord with me. It was a taste test of vanilla – extract, imitation and whole beans …
Ginger People Crystallized Ginger Chips, reviewed
Ginger is an incredibly versatile ingredient. Fresh ginger has that unmistakable bite to it and grates easily into sweet and savory dishes. Ground, dried ginger has a warmth to it that is unique, along with a mild flavor. My favorite kind of ginger is easily crystallised ginger, or candied ginger.
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Almond milk is not milk, although it does resemble milk in color. The creamy white liquid is made by grinding almonds and water together, then removing the almond solids and leaving only the liquid behind. Since most of the almond solids are removed and the nuts are not pressed to squeeze out all of …
Passover starts this weekend and, along with near-continuous TV showings of The Ten Commandments (starring Charlton Heston, of course), those who celebrate the holiday are obligated to abide by some rather strict dietary requirements. There is a fast before the holiday starts, a seder full of symbolic dishes and a ban on …
