I do not eat farmed animals, including animal rennet, which is used in making many kinds of cheese. Cheeses here in the U.S. vary in what they use as curdling
How does powdered sugar stack up to regular sugar and artificial sweeteners in terms of sugar/carbohydrate content?
In the diet my dietetician has prescribed me, I have amount of pasta allowed listed for dry (uncooked) pasta. This is not a problem if I have
I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains,
not sure how to put this recipe up for others to cross-reference but it's on food.com if anyone wants to find it. the recipes name is carrot a
I have a friend who has been diagnosed with Wilson's disease, and needs to go on a low-copper diet. There are plenty of websites that spell out which foods are
Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce.
7 ounces fresh ginger 2 cups water 3⁄4 cup granulated sugar lime wedge (to garnish) ice (garnish) sparkling water (to taste) pee
A little background - I am cooking for a person who has a specific diet after gallbladder removal. Lots of spices are a no-go, as is onion, any type of hot pepp
When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - cha
I have been trying to understand the UK "Traffic Light" system of labelling food nutrition as a helpful guide to maintaining a healthy diet and to focus this qu