Blog Posts by YumSugar

  • From Ramen to Udon: An Asian Noodle Primer

    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
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  • 5 Fast and Easy Dinners for Spring

    POPSUGAR FoodPOPSUGAR 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
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  • 5 Ways to Add Pizzazz to Your Scrambled Egg Routine

    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,
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  • How to Taste Fancy Cheese like an Expert

    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
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  • How to Organize Reusable Plastic Containers

    POPSUGAR FoodSource: How to Organize Reusable Plastic Containers

    Does your current organizational system for reusable plastic containers resemble an overflowing mountain of mess? Fret not! We've come to the rescue with a game plan on how best to tackle mismatched lids and containers and therefore take the stress out of your leftovers and brown-bag lunch game.

    • Assess the situation: Before you even begin, it's important to know what you have, what might benefit from replacement, and what you're missing. If you use reusable containers to tote lunch to work, then check your office kitchen for any straggling containers before you tackle this project. Lay out the entirety of your collection, sort it into two piles - container and lids - and then match them up. Discard any containers that don't have a mate or no longer have a proper seal; purchase any additional containers as needed.
    • Find a home for your collection: If your containers don't already have a set home, then dedicate a shelf or
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  • Easter Extras: What to Make with Hard-Boiled Eggs

    Source: Easter Extras: What to Make With Hard-Boiled Eggs

    Aside from all the chocolates and bunny Easter motifs, one thing you'll probably have left over come Monday is hard-boiled eggs. Sure, they might be colored bright pink or have flower stickers on them, but that doesn't mean you have to throw them out. Whip up delicious dishes with these ideas on how to prepare them - grated, stuffed, you name it. Click on and get cracking.

    • Asparagus With Grated Egg and Vinaigrette: Nope, that's not cheese on top of the asparagus. Grating - yes, grating - eggs is a crucial step in making this asparagus and vinaigrette treat that's just perfect for Spring.
    • Salmon Kedgeree: There are so many rich flavors (think fish and spices) in a salmon kedgeree recipe that the addition of hard-boiled egg balances it out; it's also one of the reasons why the British-Indian breakfast favorite is often considered a comfort food.
    • Salad Nicoise : While we're of the mindset that you could
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  • 5 Spring Fruits and What to Make with Them

    Source: 5 Spring Fruits and What to Make With Them

    It's still officially Spring, which means you can still enjoy the bounty of fresh fruits that sweeten up the season. Just like with peak Spring vegetables, enjoying these treats can be as easy as taking a juicy bite, but we've rallied together five recipes that highlight each fruit's delectable essence.

    • The Spring Fruit - Kumquats: Don't peel these babies: tiny kumquats actually get their sweetness from the tender, edible rind, though the inside is quite sour. While the jury's out on whether it should be categorized as a citrus or something entirely on its own, the kumquat can be used in many dishes and beverages that call for oranges or lemons.
      What to Make - Kumquat Fizz: These mini fruits add the perfect sweet-tart note to a refreshing, fizzy Spring cocktail.

    • The Spring Fruit - Apricots: The fuzzy skin, delightful floral aroma, and juicy fruit seem to signal the peak of Spring and its sultry
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  • Follow These 4 Guidelines to Keep Your Spices Fresh

    Source: Follow These 4 Guidelines to Keep Your Spices Fresh

    Whether you're partial to Indian curries, homemade chili, warmly spiced granola, or all three, chances are you've accrued quite the spice collection, but do you know how best to store your flavorful bounty? Protect your investment by keeping a few simple guidelines in mind:

    • Store spices in airtight containers away from direct heat and sunlight, preferably in a cupboard, pantry, or drawer, so as to avoid damage to their essential oils. If storing spices in a drawer, stock up on a brand whose lid is labeled on top, like Morton & Basset, for easy identification of the contents within, or label the lids yourself. If housing spices in a cupboard or pantry, try a tiered shelf or lazy Susan for the best access.
    • When you first crack open a spice jar, make certain to label it somewhere - we typically mark the bottom of the jar - with the date using a permanent marker. This way you'll know when the contents' potency has dulled,
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  • The Top 6 Trends from the South Beach Wine and Food Festival

    POPSUGAR FoodSource: The Top 6 Trends From the South Beach Wine and Food Festival

    Aside from gorging ourselves on snacks and spirits, interviewing food personalities, and attending celebrity chef demos, what else were we doing at the South Beach Wine and Food Festival? Why, keeping our eyes pried for new culinary trends, of course. Here are six themes we saw in a big way that may be poised to hit your dining scene soon.

    • Salty-Sweet Snacks: Sugar and salt are nothing new, but the combo was at just about every event we attended. At Andrew Zimmern's truck event, Potoffee combined potato chips and toffee, and Friar Tuck's served a burger patty and cheese between maple-glazed doughnuts. At the Tasting Village, we enjoyed freshly shucked oysters that were dressed in a tropical passionfruit sauce.
    • Piedmontese Beef: This breed of cattle, known for having less cholesterol and fat than its counterparts, was out in full force at the Grand Tasting Village. Andrew Zimmern also shared details on a new
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  • 10 Tricks for Better Homemade Salads

    Source: 10 Tricks For Better Homemade Salads

    Do you ever find that your homemade salads just aren't as good as those in restaurants? Whether the problem rests in the prep of the salad or the choice of ingredients, these 10 tricks will have you tossing better homemade salads in no time.

    • Wash and Dry the Leaves Thoroughly: Most people just rinse lettuce under the sink, but to really get all the dirt and grim out, fill a bowl with water and dunk the lettuce. Then use a salad spinner to completely dry the leaves. If there's any water remaining on the leaves, the salad dressing won't stick, resulting in a watery, bland salad.
    • Salt the Dressing: No matter if it's just oil and vinegar, salt the dressing to taste to enhance the flavor of the salad. It's a step that a lot of people neglect to do, but that's why restaurant salads taste so good - chefs often salt their dressings.
    • Use Varying Textures: Choose salad toppings that have contrasting textures like crunchy
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