RECIPE: May offers lots of opportunities for home cooks to show off

The month of May tends to be one of those busy months with lots of chances for “foodies” to be in the spotlight. Mother’s Day, graduat ion open houses, wedding and baby showers are just a few of the special occasions that come up this month.

Eat Scum: The Science Behind the Algae Fat Substitute

Flavor without fat is the holy grail of health food science. To compensate for trimming fat out of junk foods, chemists have tried amping up the salts and sugars. They’ve created proteins to try to mimic the smooth flavor release of fat. They’ve engineered fake fat particles so big they pass through the intestinal tract undigested. But your mouth knows what it knows: That reduced-fat Oreo tastes ...

High Country Baking: Lemon cream mini cakes are sophisticated treats

While these mini cakes look like cupcakes, they're more reminiscent of a madeleine, the sophisticated, cookie-sized French cakes.

Happiness Unwrapped at 2012 SWEETS & SNACKS EXPO®

CHICAGO, May 8, 2012 /PRNewswire/ -- With thousands of products making their debut, the National Confectioners Association's SWEETS & SNACKS EXPO®  features classic treats and the most innovative sweets ...

Nine Fun Flours for Wheat-Free Baking

Don’t you just love working with different kinds of flours? I do. Each grain expresses different flavors and textures. Ta da! The best flours to use when you need to avoid wheat. I’ve divided the nine into wheat-free flours – for those of you who like to have the variation but who don’t necessarily need to [...]