I recently learned that Glycyrrhizin, which is naturally present in liquorice root, is a strong sweetener (30-50x stronger than sugar depending on sources). So
It’s sorbet season again, and the local Lidl started stocking xylitol, which made me wonder: could you reduce the calories in a sorbet by using a sugar al
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour
Is there any recipe for which granular erythritol (i.e., crystals) is at least as useful as powdered erythritol (i.e., very finely ground)? Cooking with granula