July 22, 1992 |
NUTRASWEET SPOONFUL. $1.59 per 1-ounce or $2.39 per 2-ounce container. BONNIE: A new technology similar to freeze-drying has made possible a new kind of NutraSweet that looks, pours and measures like sugar, while containing about 1/8 of sugar's calories. A spoonful of sugar contains only 16 calories, Spoonful, 2. Like the other forms of NutraSweet, Spoonful is not heat-stable, so it can't be used in home cooking or baking unless it's added after the food is removed from the heat.
February 5, 1988 |
"Thirteen dollars and ninety-five cents for a quart of maple syrup? Are you sure this price is marked correctly?" "Ayuh. " "But how can anybody charge that much? That's more than a quart of vodka costs, more than 50 quarts of gasoline. Are you sure that's right?" "Yup. " "I know. I'll bet you have this high price marked, but you're willing to bargain, right? Would you take $5 for this quart of syrup?" "Nope. " "But this must be a special outrageous price for the tourists from Philadelphia, right?
March 30, 1991 |
Once I thought that addiction to television was doing more to destroy America than drugs and alcohol combined. Lately, however, I'm convinced that a less conspicuous addiction leads our youth into habits of cigarettes, drugs, drink, brain-damage music and brain- dead television as surely as tugboats take tankers into open seas. I am talking about the addiction to sugar. A few years ago, my daughter Rachel's mother, who has always worked with young children, became convinced that sugar made the difference between a well-adjusted child and a problem child - between a child willing and wanting to learn and a child with no attention span.
June 16, 1989 |
The world over, sweet things mark the stages and seasons of life. In America, it's candy for Halloween, chocolate eggs for Easter, cookies for Christmas, and cake for weddings, birthdays and anniversaries. In Mexico, brightly decorated sugar skulls are central to Day of the Dead festivities. In Eastern Europe, the exchange of decorated honey cakes is a courtship ritual, while in Japan, tiny candies shaped like flowers, leaves and insects are given to celebrate the changing seasons.
December 18, 1991 |
All living things must eat, and without the ability to distinguish what is good to eat from what is not, none of us would live very long. Through trial and error, we eventually collect foods that reflect not just our own taste, but the tastes of our culture. Sometimes it requires resolving apparent contradictions. Something, for example, has to tell us that smelly fish will make us sick but that smelly cheese will not. That's where the tongue, the nose and the brain work together, helping us decide that peanut butter really does go with chocolate, or that we should risk breaking family traditions with a carrot in the cacciatore or coriander on the holiday turkey.
April 14, 2011
Are you tasked with the dessert course for the Passover meal? These Pistachio Macaroons from Joan Nathan's Jewish Cooking in America are simple and delicious. Or try local cookbook author Aliza Green's Majorcan Lemon-Almond Cake, a moist and non-mealy Passover dessert. It's from her book Starting with Ingredients: Baking . PISTACHIO MACAROONS 3 cups shelled pistachio nuts 1 cup sugar 3 egg whites Sugar for dusting Preheat oven to 325 degrees. Whirl the pistachios in a food processor until ground but not pureed.
June 30, 2012 |
With tomato season nearly upon us, many a consumer soon will be scanning the shelves for specimens with that uniform hue of eye-catching red - a characteristic that shoppers have come to expect from modern agriculture. But in the quest for good looks, they likely are giving up something in the taste and nutrition department, according to new research published Friday in the journal Science. Tomatoes that have been bred to ripen with a uniform color contain up to 20 percent less sugar than their counterparts with green or yellow patches on the "shoulder" of the fruit, the researchers found after a genetic analysis.
March 25, 2016
Yields two cakes; serves 24 Butter for greasing pan 2 packages active dry yeast 1 cup plus 1 tablespoon sugar ¾ cup warm water (110 to 115 ºF) 8 to 9 cups unbleached all-purpose flour 1½ cups milk 1 cup unsalted butter ¾ cup golden raisins ¼ cup rum 6 large eggs 2 large egg yolks 2 teaspoons vanilla extract 1 teaspoon salt 1 teaspoon ground cardamom 1 tablespoon grated orange zest 2 teaspoons grated lemon zest 2 large egg whites 1 tablespoon water Topping 4 tablespoons unsalted butter, at room temperature 1/3 cup packed light brown sugar 1 teaspoon ground cinnamon ½ cup slivered almonds ½ cup unbleached all-purpose flour Glaze 2 large egg whites 1½ cups sifted confectioners' sugar ½ teaspoon fresh lemon juice 1. Lightly butter two 10-inch tube pans.
April 4, 2013
Makes 8 servings Butter or spray oil and flour for coating baking pan 1/4 pound (1 stick) unsalted butter, softened and cut into 8 chunks 1 cup sugar, plus 1 tablespoon for topping 2 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder Pinch of fine sea salt 1 quart ripe strawberries, rinsed, dried, green tops trimmed, halved lengthwise ...
April 22, 2016
Serves 8. 6 sheets of matzo 1 cup almonds, blanched (no skin) ½ teaspoon kosher salt 2 tablespoons fresh thyme leaves, chopped ½ cup coconut oil, melted in the microwave 4 cups rhubarb, chopped 3 cups strawberries, sliced 1 1/3 cup sugar, plus 1/4 cup sugar ¼ cup potato starch 1 lemon, zest and juice 1. Preheat oven to 425 degrees. 2. In a food processor, grind the almonds to a coarse crumb. Add the matzo and grind to a fine crumb.