
Happy National Macaroon Day! As we enjoy our fresh cookies in celebration, it's high time we also set the record straight: the word "macaron" is not an alternate spelling of macaroon. In fact, the two terms refer to distinctly different things. Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for "to crush" — but that's where the similarities end.
A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream or fruit spread. The delicate treat has a crunchy exterior and a weightless interior with a soft ending that's almost nougatlike in its chewiness. To add to the confusion, it's often called a French macaroon.
In contrast, the word macaroon is a generic phrase that is applied to a number of small, sweet confections. Mostly, the term is equated with the moist and dense coconut macaroon, which is composed of egg whites, sugar, and dried coconut, often piped with a star-shaped tip, and sometimes dipped in chocolate. The coconut macaroon, or congolais, as it's known in France, is frequently served during Passover because it contains no flour. Which would you rather eat?


New Orleans cuisine: boy, it may have a richly-colored heritage, but unless you're from around there, it sure can be confusing. Not only is it hard to keep track of
My guy and I are both big fans of oatmeal for breakfast, and on a recent morning, the two of us got into a discussion about the differences between old-fashioned oatmeal, quick-cooking oats, instant oatmeal, and steel-cut oatmeal — all of which are in our pantry. What makes each one distinctive? And do they all have the same nutritional value?
At farmers markets, vendors are just beginning to display normal-looking fruits with unusual names — pluots, plumcots, apriums, apriplums — that sound more like orbs of the astral variety than edible delights. So what are they anyway? 
Although brisket is commonly used for both, corned beef can also be made from lean round, while pastrami can also come from navel (plate) and round. Corned beef is first soaked in a salt water brine with pickling spices, then boiled.