Holiday Cookies: Gluten-Free Chocolate Meringues

By Kim Laidlaw & Wendy Goodfriend | December 13, 2015 Gluten-Free Chocolate Meringues (Wendy Goodfriend) Looking for a gluten-free cookie option this holiday? Trying to find a Way to use up some of those extra egg whites you have? Or do you just love a good meringue? Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less …

Cascara ‘Tea’: A Tasty Infusion Made From Coffee Waste

… word,” she says with a laugh. “I was like, nah, nah, nah, this is cascara.” Cascara is the Spanish word for the peel or skin of a fruit. Coffee is a fruit, though most people don’t think of it that Way. Like cacao, it’s processed opposite most fruits: The skin and flesh are discarded, and just the seeds are dried, roasted, and ground to make the beverage many Americans drink daily. Batlle first used the skins of coffees processed as “naturals,” which are …

Vegan Chocolate Coconut Ice Cream

By Kathryn Budig | December 8, 2015 Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the Way to the kitchen. Below, she shares her recipe for vegan chocolate coconut ice cream. Delicious, dairy-free ice cream coming your Way. (Photos: Cynthia Groseclose) I would happily eat ice cream every day for the rest of my life …

Research Into Yeast Hybrids Could Mean More Brews And Better Chocolate – AskMen

… own, the odds of a similar hybridization are one in a billion. But new research has found a Way to speed up the hybridization process to as quick a turnaround as just a week. And that could mean a whole slew of different flavors and pigments to some of our favorite foods, according to Chris Todd Hittinger, senior author of the study published in Fungal Genetics and Biology and a University of Wisconsin-Madison professor of genetics. I’m not joking about yeast being used in all the best …

Soup Tuesday: Kakósúpa, Icelandic Chocolate Soup – The Reykjavik Grapevine

… soup. There are many variations of savoury chocolate soup all over the world. Italy has one served with pig’s blood (Maybe I should try making one with lamb’s blood?). Mexico makes chocolate soup with chilis. Iceland uses potato starch, and cocoa. Some people like to put cinnamon or vanilla with their kakósúpa, but I wanted to really focus on the savoury flavours. The roasted oatmeal compliments the bitter, salty dark chocolate in a Way that makes it hearty and comforting. Obviously, this …