Can you enjoy your muffin without looking like one, too?
"Healthier" versions of baked goods often get a bad rap - and for good reason - as gummy, rubbery, tasteless impersonations of desserts. The key to maintaining taste while improving the nutritional stats is to make small substitutions without overhauling the entire recipe. Try these ingredient swaps and modifications to cut the fat without getting rid of the flavor.
Eggs: Swapping egg whites or egg substitute for whole eggs doesn't affect the flavor or texture of the finished product, so this is an easy change that will lower the fat and cholesterol content of your dish. Substitute two egg whites or ¼ cup egg substitute for each whole egg the recipe calls for. Or, for vegan options, try ¼ cup silken tofu or ½ of a ripe mashed banana with ¼ teaspoon baking powder for each egg.
Related: Essential Baking Tools
Oil: Applesauce and canned pumpkin purée (not pumpkin pie mix) can be substituted in equal parts for oil, though it works
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Can you enjoy your muffin without looking like one, too?Read More »from Healthy Baking Shortcuts
Bottle of wine, no corkscrew... no problem.
Really, there are more ways than you might imagine to open a bottle of wine sans the traditional tool. We recently profiled five popular methods that included everything from the oh-so-trendy "shoe method" to a technique that involves a screw, a screwdriver, and a hammer. But for those of you looking for additional tricks, here are five more techniques to brush up on should you find yourself in a desperate, corkscrew-less, I-need-to-open-this-bottle-of-wine-now situation.
1. With a coat hanger
There are actually a couple different ways to attack this method. One, you can flatten out the hook of a hanger and wrap it around the shaft of a screwdriver to create a makeshift corkscrew that you can use just as you would a traditional one. Another trick involves straightening out the hook and then making a new small hook with the last half inch of the wire (skip to 0:55 for the demonstration). Push the wire between the cork and the bottle neck
- Colman Andrews, The Daily Meal More from The Daily Meal: 9 Great Small Towns for Foodies Best Food Along America's Famous Highways Best Ethnic Food Neighborhoods in America America's Best Amusement Park Food 10 Can't-Miss Restaurant Weeks From Coast to Coast
The modern day grill is a wonderful invention, convincing even the most reluctant cook to approach the flame. Unlike a stove, it's not just a tool; it's also a party piece, a conversation starter, and perhaps, a bit of a grown-up toy. So you could say it has recreational aspects to it, unlike your boring oven. It's the closest you can get to cooking over an open flame, only it's easier and less likely to result in frantic calls to the fire department.Read More »from D.I.Y. Grills and Smokers
Yet it still calls up some primeval instinct for charred meat and vegetables, because nothing gets the chops smacking and the stomach grumbling like the heady aromas coming from a hot grill. And the same goes for smokers. But grills and smokers can be prohibitively expensive for people on a budget.
In pictures: D.I.Y. Grills and Smokers
That's why we've assembled this collection of do-it-yourself grills and smokers that will save you money and still impress your neighbors and friends. They'll be floored by your ingenuity (just tell them
- The Daily Meal | Shine Food – Mon, Jul 18, 2011 11:01 PM EDT
Part two is here. It's in theatres and is being watched by millions right now. The cat is out of the bag; the ending has been revealed - the real, final ending. As they say, that's all she wrote. And while we'll impatiently await the 2012 opening of the Harry Potter theme park in England, a pilgrimage across the pond seems imminent.Read More »from London via Platform 9 ¾: A Harry Potter-Style Guide
Related: Tips for Hosting a Harry Potter Screening Party
There are tours aplenty, which stop along a predetermined Potter-filled route, but to get a real idea of what Harry, Ron, and Hermione have been up to all these years, fill your itinerary with these London stops (alongside bonus tips in Oxford and Edinburgh). The Leaky Cauldron, Slug and Jiggers Apothecary, and Gringotts Wizarding Bank exist only on cleverly built soundstages, but set locations and personal favorite spots abound in London.
In pictures: London via Platform 9 ¾: A Harry Potter-Style Guide
Take the Kings Cross railway station, for example. Get yourself to Platform 8, follow it to the
- The Daily Meal | Shine Food – Fri, Jul 15, 2011 6:18 PM EDT
Where to Stock Up and Dine Out DuringRead More »from Where to Stock Up and Dine Out During LA's "Carmaggedon"
Any Angelenos left in the city of angels this weekend are facing the mother of all traffic jams. From Friday evening to 5 a.m. Monday morning, the iconic (and perpetually packed) 405 freeway will… close. From the 101 freeway to the north and the 10 freeway to the south, the freeway will be shut (in both directions) for the entire weekend. Called "Carmageddon," it is nearly impossible to convey the fear this has stricken into the hearts of LA denizens. Think: traffic doomsday. But, just because traffic will come to a screeching halt this weekend doesn't mean Angelenos are stuck under house arrest, eating canned tuna, and trying to remember what the sun looks like.
If you're afraid that it will look like The Day After Tomorrow outside, stock up on gourmet snack foods from some of LA's most delectable markets. Joan's on Third, Monsiuer Marcel, and Bottega Louie (pictured) will ensure your kitchens are fully equipped with satisfying and mouth-watering morsels. Let everyone else fend for
When it comes to internal cooking temperatures, there seems to be a bit of disagreement between chefs and the USDA - until recently that is. While many people still fear slightly pink pork because of past threats of trichinosis, chefs and home cooks in the know have been serving their pork a little rosy in the middle for awhile now. The USDA finally consented and lowered the internal temperature to 145 degrees (except for ground pork and poultry that is). Like one home cook at the Smallholding Festival in Pennsylvania recently remarked, "It's about time they caught up, we've been doing this for years."
What's the point of measuring the internal temperature? It's one of the most foolproof ways to cook meat. Instead of guessing when your meat is done, a thermometer tells you when it's ready so you don't over- or undercook your dish. It is especially helpful in monitoring the progress of larger cuts of meat like pork shoulder or brisket. The USDA assigns these guidelines based on the