Get The Sweet Nuttiness of Caramel Without Melting Sugar

Want to know something crazy? Sugar doesn’t melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we’ve all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere tl;dr.

Source: How to Make Rich, Flavorful Caramel Without Melting Sugar

This also makes your morning coffee, if you are the type that disturbs the holy sanctity of the black gift of the gods by adding anything to it, amazing flavor.

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Why Are We Turning Our Favorite Foods Into Rainbow-Colored Nightmares?

Recently, it seems like food dye is making a comeback in a big way, and not just one dye—all of them. Rainbow colored bagels, grilled cheeses, pizzas, and even lattes have circulated the internet as the latest food trend. Is it just harmless novelty, or is there more to these culinary monstrosities?

Source: Why Are We Turning Our Favorite Foods Into Rainbow-Colored Nightmares?

There’s no artificial color involved, that’s the natural color of unicorn poop.

It’s fun to do something like this once in a while, but I think the article looses sight that it’s a treat.  It provides variety, and we have seasonal things for various things.

Why Your Recipe Calls for Cocoa Powder Instead of Chocolate

From deep, rich cakes and cookies, to brownies and other treats, the ingredient that brings some of your favorite chocolate desserts to life might not be what you expect. Instead of chocolate, these sweets often start with a hearty dose of cocoa powder. But do you know why?

Source: This Is Why Your Recipe Uses Cocoa Powder Instead of Chocolate

If Ruth Wakefield of the Toll House Inn had known that, we’d never have the chocolate chip cookie.  Well maybe we would, but I bet Nestle would be making a lot less money from chocolate chips.

How Much Flavor You Get from Ginger Depends on How You Cut It

There are the ingredients that wax and wane in the kitchen. The ingredients that somehow find themselves in every meal or are left to collect cobwebs in the corner of cabinets and grow soft in the back of the fridge. But not ginger — never ginger. This rhizome, often described as a root, is often used in my kitchen as a way to bring heat to a dish without reaching for a pepper — I just have to be sure to reach for the right one.

Source: Need to Kick Up Your Dish? Reach for (Mature) Ginger

Curious about how much vitamin K ginger has?  Know that you can use the peels to make tea

Freeze it. When you need it, grind it. The first thing you’ll notice is that the stringy part is no longer stringy and grinds right off. The second thing you’ll notice is that you’ll have fresh tasting ginger even when you keep it in the freezer for months. After more than half a year, there’s still no freezer burn or shriveled up ginger.

Know When Your Sauce Has Reduced Enough With a Jury Stick

Reducing a sauce or any other liquid seems like such a matter-of-fact, unambiguous step in a recipe. But I admit that I often feel a knot of anxiety grow larger the longer I hover over the pan of simmering, steaming liquid. Does it look like a cup now? Is that about half? Should I keep going?

Today, let’s relieve some anxieties. Here are some things you should know about reducing sauces, soups, and other liquids, and three ways to tell when they are ready.

Source: 3 Ways to Know When Your Sauce Has Reduced

It’s not a super specific measurement usually, and it can be hard to gauge sometimes (especially for beginner cooks).

Easy Thanksgiving Food Swaps That Cut Calories Without Sacrificing Flavor

It’s tradition to get stuffed on Thanksgiving, but you can still get your fill of traditional flavors without wrecking your diet. MyFitnessPal shows us some simple food substitutions that cut the calories, sugar, and/or fat of traditional Thanksgiving foods.

Source: Easy Thanksgiving Food Swaps That Cut Calories Without Sacrificing Flavor

There are benefits for intentionally failing on your dietTrying to be perfect actually hurts your weight loss efforts.  So enjoy yourself 😉

But know that there’s a decent amount of vitamin K in pecans.  There’s still vitamin K in pumpkin, but it’s far less than pecans.

Learn the Essentials of Beer and Food Pairing With This Illustrated Guide

Some food and drink just go hand-in-hand: cookies and milk, pasta and wine, and hot dogs and beer, for example. But actually, beer is such a versatile beverage that relegating it to only being paired with hot dogs (and occasionally wings) would be a crime. With a wide range of weights and flavors, beer can complement any food from salads to barbecue- as long as you follow three foundational principles of beer and food pairing.

Source: The Three Foundational Principles of Beer and Food Pairing

Just in time to prep for the upcoming holiday season.

Internet Recipes Are a Starting Point, Not a Bible

Except for baking – baking is science, cooking is art.

Learning to cook usually starts with finding some recipes on the web and trying them out in the kitchen. That’s great, but don’t stop there. Internet recipes are a great starting point, but they have limitations. Here are some of them, and how you can move on from them and get really creative in the kitchen.

Source: Internet Recipes Are a Starting Point, Not a Bible

I recommend successfully doing the recipe before you tweak.  And make informed tweaking – look into what things like spices complement the things in what you’re preparing.

Steam Rice with Orange Rind for a Brighter Flavor

There are many ways to perk up a bland rice routine, from adding a few pinches of saffron to steeping rice in beer to enhance its nutty qualities.

One method to boost the flavor of plain rice without upping the calorie count is to throw a few orange skin peels into a boiling pot of rice or a rice cooker.

Source: Steam Rice with Orange Rind for a Brighter Flavor

Another good use for orange peels (or any citrus): Toss them in the garbage disposal to clean, de-stinkify it.