Sugar

For the cake: 1 cup unbleached all-purpose flour 1 1/2 cups sugar 12 large egg whites, at room temperature 1/2 teaspoon salt 1 teaspoon vanilla or almond extract, or a combination 1 1/2  teaspoons cream of tartar For the filling and icing: 3 pints fresh strawberries (2 pints sliced thin, 1 pint halved) 4 tablespoons sugar 3 cups whipping cream 1/3 cup superfine sugar   1. Preheat the oven to 325 degrees.

IT WAS Sunday night, and, instead of being home with my family, I was in my office contemplating the soda tax. (Yes, my life is unimaginably exciting.) I was looking at a bottle of soda and decided to do an experiment. The above photo is the result. One 20-ounce bottle of Mountain Dew has 73 grams of sugar, which translates to 2.57 ounces of pure sugar (that's 2.57 ounces of sugar in the container next to the soda), which translates into 24 packets of sugar (those packets in front of the soda bottle, like the ones on a table in a restaurant)

LISA VIOLA tweaked a basic buttercreme recipe to give it "a little something else. " She recommends this for beginning decorators because it is easy to manipulate and the consistency can be adjusted by adding water or confectioners' sugar. WHITE CHOCOLATE BUTTERCREME FROSTING 3 sticks salted butter, softened 2 tablespoons lukewarm milk or water 1 tablespoon vanilla One 12-ounce bag white chocolate morsels (2 1/2 cups), melted 4 1/2 cups confectioners' sugar Using a mixer with paddle attachment, beat butter, water and vanilla on medium speed until mixture is light, creamy and pale in color.

Creme brulee, a creamy and rich baked custard with a caramelized top makes a handsome and delicious Thanksgiving Day dessert - albeit high in calories and cholesterol. But as a special holiday treat - you don't have to eat the entire ramekin at a single sitting - it works well. In some circles, this dish is often referred to as a Cambridge cream, because its roots are traced to Trinity College in Cambridge, England. It is basically egg yolks mixed with sugar and cream that is scalded, not boiled.

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.

Heat plain granulated sugar and it becomes a golden syrup that adds flavor to desserts, sauces, even vegetables. Here are some tips on making and using caramelized sugar. MELTING Use a heavy skillet that will heat evenly and prevent the sugar from scorching. Add the granulated sugar by itself to the dry skillet. Cook over medium heat. Don't stir until you see it just starting to melt, about 5 minutes for 1/2 to 3/4 cup sugar. After sugar starts to melt, turn heat down to low. Cook and stir constantly for 1 to 3 minutes for 1/2 to 3/4 cup sugar or until sugar completely melts and turns golden brown (the color of peanut brittle)

For the muffins: 10 ounces unbleached all-purpose flour 1/2 cup confectioners' sugar 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1/4 cup milk 2 tablespoons heavy cream 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon vanilla extract 8 tablespoons unsalted butter, very soft 3/4 cup superfine sugar 1/2 cup sliced roasted almonds For...

Stevia An herb grown in South and Central America, stevia (STEVE-e-ah) has a naturally sweet flavor with a hint of licorice and 30 to 45 times the sweetness of table sugar. Because it has no calories or carbohydrates and does not raise blood glucose levels, it is the preferred sweetener of many alternative-health practitioners and diabetics. Since it was approved by the Food and Drug Administration in 2008, it has been marketed in packets and sold under brand names such as Sweetleaf and Truvia (true-VEE-ah)

Looking for an adult alternative to those Popsicles your kids slurp down on a hot day? Here are booze-infused frozen treats for the grown-ups to enjoy. MARGARITA POPSICLE 1/2 cup sugar 1 cup freshly squeezed lime juice 1/2 cup water 2 ounces white tequila 2 ounces orange liqueur Combine sugar, lime juice and water in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and cool for around 30 minutes. Add liquors, stirring until thoroughly combined.

Makes 8-10 servings 4 ounces (1 stick) unsalted butter, softened 1/2 cup sugar 1/4 teaspoon orange extract 2 eggs 1 cup self-rising flour or 1 cup all-purpose flour and 11/2 teaspoons baking powder Filling: 1 cup heavy cream, whipped 3-4 tablespoons strawberry preserves confectioners sugar to dust 1.    Preheat oven to...