Make This Delicious Four-Minute Lemon Cake In Your Microwave

Alternative: make this incredible Moroccan orange cake, which takes less than ten minutes (in my experience) to prep and can be baked while you cook dinner and left to cool on the stovetop while you eat.

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Evaporated Cane Juice Is Just Sugar

You may have noticed a subtle change on your food ingredients list. Big, bad sugar is being replaced by the fresher, greener sounding evaporated cane juice. But how does this ingredient differ from sugar? It doesn’t, says the FDA.

Source: Evaporated Cane Juice Is Just Sugar

If they evaporate the liquid it is no longer juice it’s only dry sugar. Mislabeled ingredients,that’s the issue.

Why You Should Care About Added Sugars in Your Food

When the new food labels roll out in a year or two, a 20 ounce Pepsi will have to say it contains 130% of your daily value of added sugar. Yogurts will have to call out their added sugar, so we can’t kid ourselves that it all comes from fruit. Food companies fought the change, but they lost.

Source: Why You Should Care About Added Sugars in Your Food

It would be nice to know what foods insist that they add a bunch of sugar when there isn’t a need to. It’s less of a health concern and more of an openness concern. If you eat a yogurt, you might assume that all the labeled sugars are entirely necessary in order for the yogurt to still be yogurt. That’s false. Yogurts have a lot of sugar added that didn’t need to be there for it to be a yogurt, and if people were to demand less added sugar, food would move towards forms which have less sugar.

Even if it’s a meaningless differentiation between added and non-added sugars biochemically, it’s not a meaningless differentiation if making the distinction causes people to make healthier life choices. Sometimes you have to show people the right true statement in order to get them to change. Heck, if we chose to label daily intakes in fractions instead of percents, that might even cause a significant difference eating habits, since people may treat 3/2 different than 150% in their mind.

This Grown-Up Cinnamon-Sugar Toast Recipe Is Super Easy to Make

To say we look fondly back on the cinnamon-sugar toast of our youth would be an understatement. The easy combo of soft white bread smothered in too-much-butter then sprinkled with a mix of sugar and cinnamon always tasted beyond the sum of its parts. The easiest way to describe its prominence in young life is that French toast is for lazy Saturday mornings, while cinnamon-sugar toast is that special treat for running-late-for-school-get-your-a$$-on-the-bus-here’s-some-breakfast-NOW-GO!

Source: Best Cinnamon Toast Ever

Goes straight into the bracket of “what we like most is either fattening or immoral”.

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.

Use Chickpea Liquid to Make the Fluffiest Egg-Free Pancakes Ever

Recipes and techniques generally advance in baby steps. It’s rare that you find a technique so far out of left field that it changes the way people think about food overnight. Sous vide cooking is up there, as is no-knead bread. In the world of vegan cuisine, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. It’s the kind of technique that’s so mind-blowingly simple that I’m amazed nobody discovered it until just a couple of years ago.

Source: Use Aquafaba to Make Extra-Light, Fluffy Egg-Free or Vegan Pancakes

I discovered aquafaba with a recipe for two ingredient meringues a few months ago. It has since nearly completely replaced my use of prepackaged egg substitutes. I am eating a lot more chickpeas now as a result. I’ve also found that canned chickpeas freeze well and defrost quickly.

Teach Yourself to Love a New Food by Adding a Dash of Fat, Sugar, or Salt

A lot of times, people ask me how to acquire a taste because they want to learn how to like kale—or, even more commonly, they want to find out how to get their kids to like healthy foods. The truth is that we’re not genetically predisposed to dislike certain foods. In fact, we’re predisposed to like the majority of them (with the exceptions being bitter and ammoniated things because they can be hallmarks of spoilage or something that’s not necessarily safe). The problem comes with the messages our culture gives us about certain foods.

Source: Andrew Zimmern Explains How to Acquire a Taste

“Acquired taste” is the Stockholm syndrome of food 😉

I think it’s important to understand why you’d seek to acquire a taste.  I think it’s good to try, but also to be able to accept that if you don’t enjoy it?  Try something else.  It’s possible you’ll find what you like along the way.

Make Delicious Vegan Waffles With Tofu Instead of Eggs

As controversial as sneaking healthy ingredients into junky kid-foods may be (I’ve been known to throw stones myself), parents need to do what they need to do. And, in at least this one case, doing the unthinkable in the name of health led to a totally genius result.

The unthinkable? Emptying an entire package of tofu into the waffle batter.

Source: Genius Crispy, Fluffy (Vegan) Waffles with a Very Strange Secret Ingredient

Sugar in a vegan recipe?!  I could just waffle on and on… 😉

I don’t get why haters are so quick to point out that things don’t taste identical to their non-vegan/etc counterpart.  Besides the ideological aspect, the health aspect is valid.  And lots of recipes we use today came from people experimenting on existing recipes.  Though, I do wonder if chasing foods deemed no longer acceptable leads to the semi-vegetarianism that’s been reported in the past

Make a Simple Duck Sauce With Jam and Vinegar

I bought my first piece of kitchen equipment when I was 18 years old. It was a hand-hammered wok. Since then, I’ve taught myself to make dumplings, fried rice, wontons, and, more recently, egg rolls. There was just one missing piece in the puzzle to reclaim my Chinese takeout ritual from childhood: duck sauce.

Source: Cheat’s Duck Sauce, Made from 2 Ingredients

FYI: “duck sauce” is a regional name.