This fresh, clean homemade soy milk is delicious on its own. But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive. More
This is the most sure-fire method that I have tried. I have gotten smooth, custard-like tofu with this recipe every time. More
French meringue is one of the most simple, yet mysterious elements in the world of pastry. It consists of only four ingredients; egg whites, sugar, acid, and salt. These ingredients alone may seem unremarkable, but when combined together with the most critical element, forceful whipping, they become a marvel of chemistry and confection. More
Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg... More
Sometimes big flavor comes in small, tree-ripened packages. Take macerated fruit, the only case I know where a single berry or slice of fruit can end up tasting spicy, zesty, smoky and sweet all at once. And all thanks to an easy, set-and-forget technique. More
