Welcome to the third annual edition of Wedding Season here on the Sugar Network!

This week we kicked things off with Engagement Week, bringing you everything you need to know to get you started during one of the most exciting times in your life. Start off by finding out How to Announce Your Engagement at the Office and then get to work on those strapless dress-ready triceps with these five simple exercises. Finally, wind down while whipping up your wedding website. Check out even more of our engagement coverage here.

Stick around all Spring as we bring you everything from Wedding Planning, Showers, Bachelorette Parties, the Big Day, the Honeymoon, and then finally newly-wedded bliss!

Evaporated and condensed milk are both shelf-stable, concentrated forms of milk that have been cooked at a high heat to remove about 60 percent of their water content. Although, they have oddly similar names, the two products are not the same.

Condensed milk is made up of approximately 40 to 45 percent sugar, cooked down and mixed with whole milk until it becomes a gooey, sweet substance with a caramelized flavor and a light brown color. It's frequently used to make desserts such as flan and dulce de leche.Evaporated milk is condensed milk without the added sugar with the water content cooked off until it has a consistency that is similar to cream. Available in whole, low-fat, and fat-free varieties, evaporated milk is used in lieu of regular milk to add body and richness to a recipe.

Evaporated milk and sweetened condensed milk cannot be used interchangeably in cooking, because one product contains much more sugar than the other. Since sugar in sweetened condensed milk is cooked down and caramelized, merely adding sugar to evaporated milk would be an insufficient substitute.

Got a burning question? Contact us.

Source

We love Slashfood so much that every Thursday we round up its most delicious stories. Here are this week's finds:

• Bordeaux producer Chateau Lafite has begun developing vineyards in China.
• Marry Peeps with crackers and chocolate, and you'll wind up with S'Meeps.
• In PETA's latest campaign, Cloris Leachman dons a stunning red leaf lettuce gown.
• Camilla and Prince Charles were spotting sipping Cabernet Sauvignon on a recent trip to a Chilean vineyard.
• Get acquainted with Boucher Blue, an earthy, sweet blue cheese handmade in Quebec.
• Behold Momofuku's steaming Volcano, a gargantuan knish with Gruyere, bacon, onions, and mornay sauce.

Source

Like every holiday, your Easter dinner (or brunch) should start off with a signature cocktail. A drink that uses sparkling wine is especially celebratory.

I plan on serving this concoction entitled peach and Prosecco ice. The pretty cocktail is similar to the classic bellini, but since peaches aren't in season it calls for frozen sliced peaches. It's festive, fruity, and light. The subtly sweet peach flavor will complement the freshness of the pea and mint appetizer.

To look at the easy recipe, which can be made in advance, read more

In case you hadn't noticed, we're obsessed with getting our weekly sandwich fix. And there's no doubt that we're fans of chef Bobby Flay, who has a knack for spicy ingredients. That's why I'm happy to announce that two of our favorite things have come together in a very exciting three-part series. As spokesperson for mayonnaise giant Best Foods (or Hellmann's, for all you East Coasters), Flay has created a bunch of innovative sandwich recipes. With my help, Flay tailored two of these recipes to suit the YumSugar reader. Check out our exclusive video of Flay making the two YumSugar sandwiches below!

Be sure to tune in tomorrow, when the grill master gives pointers for making the perfect sandwich. See Flay's first fashionable sandwich recipe when you read more

Gruyere cheese is a popular hard cheese made from cow's milk. With origins in Switzerland, it is perhaps the best known type of Swiss cheese. Gruyere is also produced in France, but according to French agricultural law, it must have holes, while the Swiss version is solid. This slightly yellow cheese has a nutty flavor that's mildly salty and varies with age. Gruyere is great for both melting (it's a common ingredient in fondue) and eating out of hand. To see how I used this wonderfully creamy cheese, read more

Stout lovers get excited: for the first time since it began exporting to the US, Guinness is introducing a new stout beer to select markets.

On April 24, to celebrate its quarter-of-a-century draught legacy, Guinness is launching a limited-edition beer, 250th Anniversary Stout, which will be available in bars and stores in the US, Australia, and Singapore. The anniversary brew honors Arthur Guinness's signing of a 9,000-year lease in 1759 at St. James's Gate Brewery in Dublin, where the company's flagship brewery is located.

Less creamy than its original counterpart, the special-release brew will have a heavy malt flavor and more effervescence, along with a slightly higher alcohol content. Instead of nitrogen and carbon dioxide (used in original Guinness draught), the new stout will use carbonation, as well as two types of malt, and triple hops. The resulting beer is intended to have a more refreshing taste and a simpler pouring process.

Unlike Guinness's famous two-part pouring process (which involves filling the glass 75 percent of the way at an angle, letting the surge of foam settle, and then topping it off with the rest), the anniversary stout can be poured at once.

Since I love a bold, zippy beer, this stout sounds like something I can get behind — possibly even more so than traditional Guinness. When April 24 arrives, stock up while you can, since the commemorative brew is only slated to be around for six months. Do you have plans to seek out the special-release stout?

Source