CollectionsSugar
IN THE NEWS

Sugar

NEWS
March 30, 1991 | By JACK GARVEY
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.
ENTERTAINMENT
September 25, 2008
Q: I read your column about sweet potatoes and yams. My question: Can sweet potatoes and regular potatoes can be used interchangeably? - Speedy A: Calm down, Speedy - potatoes do take a while to cook, and you don't want to rush the enjoyment of eating them. Unless of course, there is a ball game on and you want to get back to the television. In fact, my favorite team is about to play, so I am going to give you a "speedy" answer. Basically, you can substitute sweet potatoes in any recipe that calls for russet potatoes.
ENTERTAINMENT
June 16, 1989 | By Eils Lotozo, Special to The Inquirer
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.
FOOD
December 18, 1991 | By Andrew Schloss, Special to the Inquirer
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.
NEWS
August 2, 2015 | By Jacqueline L. Urgo, Inquirer Staff Writer
What they are: Doughnuts are a popular sweet treat. Who doesn't love a delicious lump of deep-fried dough, simply glazed with sugar or icing, or filled with sweet creme or fruit preserves? Entire franchises and chain restaurants have been built on the concept of selling pretty much nothing but the doughnut – and perhaps a good cup of coffee to go with it. But at the Jersey Shore, beloved outlets for doughnuts are usually of the smaller, more homespun genre. Like on the Ocean City boardwalk, where, rain or shine, hundreds of people will line up every summer morning - between 7 and 11 a.m. the queue often has more than 100 people in it - for doughnuts at Browns Restaurant between St. Charles Place and First Street.
FOOD
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 ...
NEWS
July 6, 2012 | Joyce Gemperlein
¼ cup tomato paste ¼ cup sorghum molasses, unsulfured molasses, or maple syrup (see note) 3 tablespoons dry mustard 2 tablespoons cider vinegar 1 tablespoon dark brown sugar Kosher salt 1 cup dark beer 2 quarts cooked white beans, drained, cooking liquid reserved 6 thick slices smoked bacon   1. Preheat the oven to 400 degrees. In a medium bowl, combine the tomato paste, sorghum, dry mustard, vinegar, brown sugar, and 1 teaspoon salt.
NEWS
May 17, 2012
2 tablespoons brown sugar (and a few more pinches for step 2) 2 tablespoons butter, softened 1 egg, well-beaten 1/2 cup flour, sifted 1 pinch salt 1 pinch cinnamon 2 pinches nutmeg 1 teaspoon caraway seeds (optional)   1. Cream the brown sugar and butter. Add the egg, sifted flour, salt, cinnamon, and nutmeg; beat well. If you like old-fashioned flavor, add 1 teaspoon of caraway seeds to the batter at this point. 2. Drop by small flattened spoonfuls, well apart, on a greased cookie sheet.
NEWS
July 29, 2012 | By Tom Avril, Inquirer Staff Writer
A heated, computer-controlled nozzle glided smoothly back and forth, then up and down, depositing a thin trail of sugar in the shape of a delicate, miniature cage. A scene from a high-tech pastry kitchen? A 21st-century reboot of Willy Wonka's candy factory? Far from it. The sugar cage was a first step toward manufacturing blood vessels for artificial organs, made with a custom-built 3-D "printer" in a bioengineering lab at the University of Pennsylvania. Once they harden, these crisscrossing lines of sugar can be surrounded with a gel that contains cells from the desired type of organ - say, a liver.
NEWS
June 30, 2012 | By Tom Avril, Inquirer Staff Writer
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.
« Prev | 1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|