What's the deal with vanilla? Why is vanilla so important in baking? What are vanilla substitutions? To answer these questions, I reached out to a few people that know a thing or two about baking.
The year 2015 was all about harissa as the new sriracha, South African flavours, and ramen spots seemed to pop up on every corner. So what will 2016 bring to excite our palates? Chefs around the world have predicted what will be on menus in 2016, and the consensus seems to be more creative cocktails, spices from Africa and Asia and condiments will be all the rage.
I love fish and chips just as much as the next person, but I sure don't like the heaviness of a deep fried batter. So the question is, how can we indulge in the texture and flavour that we love with traditional battered fish and chips, but without all of the fat and calories?
Did you ever wonder why so many people are attracted to junk food? Or why ice cream, french fries and soda pop so often win out over brown rice and broccoli? It's not actually a conspiracy by fast-food companies to bewitch people into eating things that aren't good for them. It's largely due to an evolutionary instinct that was useful when people wandered around in the woods searching for food, thousands of years ago.