Category Archives: Guides

Sweeteners and Glycemic Index

“Glycemic index refers to a food’s ability to raise blood sugar to a particular level within a given period of time. Glycemic index applies only to carbohydrate foods because they are the foods that most affect blood sugar levels.” [WebMD.com]

“Glycemic index should not be used in isolation and other nutritional factors — calories, fat, fiber, vitamins, and Read more

Replacements For Eggs

Some people have allergies to eggs, and some people—like vegans—avoid eggs because they avoid all animal products. Regardless of the reason, there are quite a few methods for substituting other ingredients in recipes. Here’s an overview of replacements for eggs.

1. Flax seeds work well in pancakes, and whole grain items, like cookies (especially oatmeal cookies), bran muffins and corn … Read more

Core Kitchen Tools

My sweetie and I were talking about core kitchen tools the other evening (yes, we do that sort of thing). Anyway, we were talking about early French cooking and our own early college-days kitchens, whittling down the list to an absolutely necessary, bare bones list. If you could see our kitchen, you’d know how hilarious this concept is…it’s a walking … Read more

Thickening Agents

Here’s a list of various thickeners for adding substance to sauces, gravies, soups, and juicy braises, etc. They all have their particular quirks, but all are good. Plus, some are perfect for those eating a low-carb diet, while others lend themselves to a vegan diet. Your choice!

REDUCTIONS

Reduction is a slow but sure way of thickening sauces and concentrating

Read more