desserts

What's The Deal With Raw Chocolate? And Why Am I Paying $14 For A Bar?

Experts give us reasons to seek out uncooked cacao
Jul 28, 2014 9:00 am

What's better, chocolate "cooked" below 140 degrees? 150? And what about 73-percent raw and roasted? Or, a 50-percent split? After talking to experts in the industry, Linnea Covington got a handle on the many opinions in the raw chocolate game. Here's what she learned.

The Easiest Vegan Cocoa Espresso Mousse Recipe. Period.

Wait, with avocado? Trust us, this is a winner.
Jul 21, 2014 12:00 pm
vegan cocoa mousse recipe

We borrowed this vegan cocoa espresso mousse recipe from chef Laurent Mechin at Jill's Restaurant in Boulder, Colorado. We love Meatless Mondays, but the crew at Jill's takes it a step further with Vegan Fridays, which is where you can find this smooth and creamy play on chocolate mousse along with a few dozen other totally delicious, animal-free dishes. Got a food processor? Good, you're ready to go. 

Summer Sweets! Make This Chinese Mango Pudding Recipe

Smooth summer mango makes a great chilled dessert
Jul 18, 2014 2:00 pm
chinese mango pudding recipe

You may have other culinary goals if you're in Manchester, England, but put Sweet Mandarin on your "to-visit" list in case you feel like deviating from regional fare. Twin sisters and Sweet Mandarin owners Helen and Lisa Tse put modern Chinese food on the map with their popular restaurant, and recently released their first cookbook. Mango pudding is the perfect way to end a homemade Chinese feast.

6 Killer Popsicles (Some Spiked) For A Friendly Summer Heat Wave

You'll need all six to make it through this weather
Jul 17, 2014 1:00 pm

There's never been a better time for refreshing, slightly alcohol-infused popsicles. Cause you know what popsicle-making time entails. Sticking one's head in the freezer. Just for a second or six. Check out these boozy spiked treats and ones not-yet-spiked so the young'uns can enjoy them too. But you can add booze if you want.

We Found The Best Bulk Candy Website On The Internet

Don't pick out the orange Starbursts. Buy them.
Jul 17, 2014 10:00 am

LA-based Temptation Candy is pretty much the holy grail for anyone who's ever been stuck with a bunch of grape Jolly Ranchers at the bottom of the bag. You ate the watermelons first, then the cherries and blue raspberries (razzberries?), grudgingly polished off the green apples and scoffed at the lemons, which you then polished off. Thanks to Temptation Candy, you never even have to get as far as the green apples. You can buy whatever flavors you like most. 

How 'Bitch Pudding' Sweetly Symbolizes The Plight Of Female Chefs In America

Who doesn't want some gender politics for dessert?
Jul 14, 2014 10:00 am

In many ways, the story of Callie Speer's "Bitch Pudding" sums up so much about the current saga of women working in the male-dominated restaurant world. Though it was all in good fun, it’s telling that Speer conflates food and self, revealing an underlying conflict: how can female chefs — and women, in general — be both bitch and pudding? Join the discussion here.

8 Ways To Bake With Your Booze Of Choice

Bake with beer, limoncello, whiskey, you name it!
Jul 11, 2014 1:30 pm

We love adding booze into our baking routine. Yes, a nice glass or bottle of wine while baking is delightful. Kidding (not kidding). For us, baking with booze starts with a vodka-spiked pie crust. Try this and you will never go back. Where does it end? As long as you have a bottle of something good and a hankering for something sweet and baked, it never has to. 

Cray! This Is How Fortune Cookies Are Made.

But really, how do they do it?
Jul 8, 2014 11:00 am

We’ve all experienced the wonder that is the fortune cookie. Sure, you’ve just polished off full plates of General Tso’s Chicken and orange beef, but are yet somehow still able to take down that two-pointed sweet crisp made from flour, sugar, vanilla and sesame seed oil that comes with the check. Have you ever wondered just how exactly fortune cookies are created, though? Read on.

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