Honey is actually a natural sweetener made by bees for their own consumption: bees collect nectar from various flowers, then deposit them into the cells of the beehive. The viscous consistency of honey is achieved by the ventilation from the fluttering of their wings. How cool is that? Keep reading for some honey tips.
- Meet the Knork, the official flatware of Top Chef — HuffPost Taste
- Ruth Bourdain: still a mystery — Zagat
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- The hottest restaurant openings in Paris — Eater
- The world's largest crab cake weighs 300 pounds — Delish
- Eating and drinking after 9/11 — Eatocracy
- Wow! Pizza dough with just two ingredients — The Kitchn
The signs of Fall are certainly approaching as Starbucks has reintroduced its seasonal Pumpkin Spice lattes. The crowds are flocking for a taste of this sweet, pumpkin-pie-like beverage, but the demand is high, the price is steep, and the lines are long. To bring the Fall flavors home (and at a more reasonable price), Starbucks Via Ready Brew has introduced a Pumpkin Spice instant coffee ($8 for six cups), and it only seemed natural that we would taste the two side by side to compare the flavors. Which one reigns supreme? The results may satisfy you or they may take you by complete surprise . . .
Nothing warms up a home like fresh baked bread and zestybaking's goat cheese and chive dinner rolls sound like the perfect addition to any meal.As it was an early Sunday morning, I thought it would be nice to wake the family up to the smell of freshly baked rolls. By incorporating the buttermilk in this recipe, the rolls turned out deliciously soft and tangy.
For the full recipe, check out her blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
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Purslane's stalks have clusters of rounded, jade-green leaves, making it easily distinguishable from other greens. When selecting purslane (which is also sometimes known as verdolaga), look for bright green and plump leaves. While some farmers may choose to bunch the stalks like basil or fresh spinach, more than likely you'll see a heap of purslane, loosely tangled and stacked high in a basket to bag yourself.
Like other delicate salad greens, purslane tastes best when it's raw. For a few more suggestions of how to cook with it, keep reading.
Now that I have the palate of an adult, I'm no longer disgusted, but as someone who's never tried gefilte fish, I remain intrigued. Gefilte is actually Yiddish for "stuffed," and this dish is really just white fish that's been chopped, seasoned with carrots, onions, and eggs, stuffed back into the skin of a fish, poached, then served chilled. Find out the story behind its creation when you read more.
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