Blog Posts by YumSugar

Source: Shopping the Bulk Foods Aisle: Why You Should Bother

If you're not yet acquainted with your supermarket's bulk aisle, there's no time like the present. Assuming your market has high turnover, bulk items are generally fresher, more economical - particularly when you need just a bit of an ingredient - and allow for eco-friendly shopping as they reduce and can even eliminate disposable packaging from the equation. Add to that the variety of snacks, staples, and even spices on offer in some stores, and it's no wonder many swear by this section. But before we get carried away, keep these tips in mind:

• Stock up on storage containers: Transfer your newly bought loot to a sturdy storage container - whether it be a pop-top container for grains, nuts, dried fruit, and the like, or small jars for spices - to avoid a pile up of flimsy plastic bags, and an organizational headache. That said, if you're planning to use up the contents of your purchase within a few days, don't

Source: 6 Grilled Cheese Stars That Aren't Cheddar

While we'll happily dig into an ooey-gooey grilled cheese starring sharp cheddar or American cheese - bonus points for homemade - there's something to be said for exploring the cheese counter's other enticing options. Most aged cheeses are worth experimenting with - fresh or brined cheeses like chèvre or feta typically don't melt properly - here are some of our favorites; let us know in the comments if we left your favorite off!

• Fontina: This mild, buttery Italian cheese is practically made to be melted; try it with pancetta, basil, and peaches (or strawberries, while we wait on stone-fruit season) for a salty-sweet treat.
• Brie: Creamy, earthy brie; camembert; and other bloomy rind cheeses like Vermont Farmstead's Lillé lend richness, velvety texture, and a mild mushroom-like funk and are particularly perfect when paired with sweet-leaning elements like blackberry jam or fig preserves.
• Raclette: If you love

POPSUGAR FoodSource: 11 Likeable Licorice-Flavored Candies and Treats

Many celebrated National Licorice Day earlier this month, but if your first reaction is "Eww, licorice," then these 11 items may have you rethinking the anise-flavored root. From liqueur to laces to tea, these items will prove to you that it's about time to give licorice another chance.

• Licorice Twists: These Newman's Own Organics Black Licorice Twists ($38 for pack of 15) are made with real licorice root extract and taste the way the original, old-fashioned candy intended.
• Licorice Tea: Reach for Yogi Egyptian Licorice Herbal Tea ($19 for pack of six) for a sweet finish to a meal or to comfort a sore throat.
• Licorice Laces: It's not squid ink spaghetti, but rather Gustaf's Licorice Laces ($26 for six pounds), which is an addictive way to slurp up the sugar.
• Licorice Cough Drops: Licorice can be throat-soothing, so when your throat is feeling scratchy, look no further than Luden's Honey

Source: The Worry-Free Guide to Cooking With Nonstick Pans

Nonstick pans have gotten a bit of a bad rep over the last few years, but it's not all necessarily worth fretting about. While the slippery surface makes cooking healthy foods likes eggs and veggies easier, it is made from a special paint manufactured using a toxic chemical known as perfluorooctanoic acid (PFOA). Although this chemical is almost always removed in production, there may still be trace amounts of PFOA in the final coating, causing concern. While the above 500° F. This is because the pan may begin to decompose, emitting PFOA fumes. Most foods don't need to be cooked at such high temperatures, but steak is an exception, making cast iron pans a better option.

• Avoid preheating your pan: Preheating a nonstick pan is similar to cooking foods at high temperatures. Doing this overheats the pan quickly, shortening the lifespan of the pan. If you do a lot of cooking, then consider investing in a heavier-weight

POPSUGAR FitnessSource: From Ramen to Udon: An Asian Noodle Primer

Few foods are more versatile, come in a greater variety of styles, or are more prized in Asian cuisine (and our kitchens) than the noodle. Ranging in style from translucent, almost-rubbery cellophane noodles to fat, chewy udon noodles (and near everything in between), there's a noodle for every cuisine and palate. Keep reading for a breakdown of the most common types across Asian culture.

• Soba: Soba - earthy, chewy Japanese buckwheat noodles - are frequently consumed chilled or at room temperature in noodle salads or with a chilled dipping sauce (as pictured). Soba are sold dried and are typically made from a blend of buckwheat and wheat flour (ranging from 10-90 percent buckwheat), as buckwheat is nonglutinous and can be difficult to work with, though 100 percent buckwheat soba noodles are available as well.
• Cellophane Noodles: Often referred to as glass or bean thread noodles, cellophane noodles are composed of mung

POPSUGAR FoodSource: 5 Fast and Easy Dinners For Spring

What better way to celebrate Spring than with a week full of meals packed with the season's best foods? Thanks to the warmer weather, chances are you'll be spending more time outdoors and less time inside cooking. That's why we've rounded up five meals that are super fast and easy so you can enjoy the sunny skies now that they're here.

• Spring Pizza: Asparagus and pea shoots top this delicious goat cheese and egg pizza that just screams Spring.
• Warm Artichoke and Mushroom Salad: For a light, healthy meal that is also packed with unique flavor, try a warm artichoke and mushroom salad.
• Lamb Lollipops: Lamb, a Spring meat, can be enjoyed when you cook these incredibly fresh lamb chops with mint-pistachio pesto. The lamb chops practically cook themselves, so this seemingly-complicated recipe is actually deceivingly simple.
• Asparagus Soup: Soup in the Spring? This asparagus soup is so easy and packed with the

Source: 5 Ways to Add Pizzazz to Your Scrambled Egg Routine

Whether you prefer your scrambled eggs just-barely set, dry, or somewhere in between - a topic we could discuss ad nauseam - let's agree that the breakfast staple can often benefit from a bit of jazzing up via toppings and mix-ins. Sometimes that can be as simple as a hefty handful of parmesan cheese or a sprinkling of chopped fresh herbs like chives, parsley, or tarragon (or a combination of the two), but on days when more feels better, try one of these enticing ideas:

• Pesto, basil, sun-dried tomatoes, and parmesan: Either drizzle the pesto on top of cooked eggs, or swirl it into the eggs as they cook. Add a chiffonade of basil, sliced sun-dried tomatoes (or slow-roasted tomatoes), and grated parmesan.
• Brie, chives, and mushrooms: Slice up a handful of mushrooms and cook them till browned and tender in butter, add eggs, cook until set, and then top with chopped brie and minced chives.
• Bacon, cheddar,

Source: How to Taste Fancy Cheese Like an Expert

You don't have to be a certified cheesemonger to know how to talk cheese. At the California's Artisan Cheese Festival, Lassa Skinner, retail director of the magazine Culture: The Word on Cheese, spoke about how to conduct a cheese tasting on a basic level. Like wine, it begins with the varietal (of milk), continues to the body (the rind and cheese's texture), and ends with sniffing and savoring (the flavor). According to Lassa, when in doubt about the name of the cheese you recently had at a restaurant or party, describing these four components will help your cheesemonger guide you in the right cheesy direction.

Milk

There would be no cheese without the milk! Each milk imparts a different flavor and texture, and with more tasting, you'll be able to distinguish the varieties without even looking on the label. Here are the types of milk you should know:

• Goat: Grassy and sour, popular goat milk cheeses include