I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution? The original recipe calls for 2 cups white sug
I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figure
A friend writes: Why do people continue to think that cotton candy is a flavor? It's spun sugar with food coloring. It tastes like... sugar. Now I'm curio
When I heat up coffee in the microwave and then pour in sugar, a layer of tiny dense bubbles forms at the top of the glass and stays there for the duration of t
I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it? The recipe was: 10 spoons of granulated/
I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (
This is one of those things which I've always thought to be obvious and never really noticed as strange. "Obviously", if you add sugar to something sour, it ma
I grew sweet sorghum this year as it looked like the easiest way to grow "sugar" in New England. Now I've harvested it, but I'm hard pressed (ha ha) to find a w
I've seen that sugar is used to balance out other flavors in a dish. I was just wondering if I could add a little sugar to a spicy curry(chicken curry, for exam
Are there any good substitutes for sugar in Cheesecakes? I am not interested in synthetic sugar like Aspartame. I want to use natural sugar substitute like hone
I received so many good tips on how to make a sugarless no-bake cheesecake: How to Replace Icing Sugar in a No-Bake Cheesecake As a final touch I want to put N
My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sug
I bought a jar of pickled ginger from the local asian food market to go along with the sushi I have been preparing at home. This texture of this ginger is hard
I'm preparing to make pumpkin seed brittle, and I notice the recipe is very similar to the peanut brittle recipe I used before. Unfortunately, it turned out awf
I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are the
Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2)
I have seen this done at candy shops before, where the syrup is pulled/stretched 10s of times before they are allowed to cool off. What chemically does this do
How does one remove the vinegar taste from eggs that are poached in water with vinegar added? Would rinsing the eggs in a sugar solution help?
I attempted to make some hard sugar to use as windows for gingerbread houses. I thought I could do it without a candy thermometer as I have before, but obviousl
Maybe it's because I'm Belgian and grew up with the Graeffe brown sugar, but I've always found it superior to the hard/crystalline brown sugar you find in store