Can Coconut Sugar Really Save Us From Death By Delicious Dessert?

Chefs and experts weigh in on natural sweeteners
Jan 12, 2015 1:00 pm

Goaded by some fairly damning medical research and Jamie Oliver, backlash against processed sugar raises questions about right and wrong ways to indulge in the sweet stuff. Still, this is America. If we cannot gulp big, sweet relief from untaxed, fructose-heavy sodas, surely we will find other routes of reprieve. Here are a few front-runners in the sugar alternative game, and why you may want to keep an eye out for them. 

How To Recreate A Scene From 'Pulp Fiction' Using Only Granulated Sugar

Spill sugar, get creative with an x-acto knife
Aug 14, 2014 2:00 pm

Some videos need disclaimers — jump ahead to 2:30, the good part's at the end and so-on — but not this one. This is simply an artist with a vision, a sweet tooth and a thing for Quentin Tarantino movies. 

30 Ways Chefs Are Going Wild With Pop Rocks

From coast to coast, dishes are popping off
Jun 30, 2014 9:00 am

When Pop Rocks were first invented by a chemist named William Mitchel in 1957, the moment was kind of like a precursor to molecular gastronomy. Today, the childhood favorite can be found all over the world in cocktails, mixed into barbecue sauce, on desserts and gracing opulent bites of foie gras. We were so interested in the stuff that we scoured the land to find exactly 30 ways Pop Rocks have been utilized around the world. 

There Are Packets Of Sugar In Your Greek Yogurt. But There Is Some Hope.

Siggi's skyr busts the "Greek myth," cuts the sugar
Jun 25, 2014 1:00 pm

Name something everyone is scared of and does their best to avoid. If you guessed Joan Rivers, the answer was actually sugar, and if you're eating flavored Greek yogurts because they're healthy, you might as well be eating a cookie. Siggi's brand boasts much less sugar than many brands of its sweetened Greek counterpart. How much lower? Watch their "Healthy Greek Yogurt" guy educate the masses.

What Are Sprinkles Made Of?

Exploring that sweet, colorful dessert topping
Mar 12, 2013 1:31 pm

According to certain schools of thought, rainbow sprinkles, those brightly colored additions to the icing on the cake, are made from hopes, dreams and unicorn farts. We here at Food Republic know better than that. But the process of adding sugar insult to sugar injury (two of our favorite ways to insult and injure) is actually kind of interesting. 

What Is Macerating?

Say it with us now: Ma-cer-A-tion. Sweet.
Mar 8, 2013 2:31 pm

Rhymes with "marinate," (or whatever, geez) and means something similar. But instead of infusing meat with flavor, you're soaking fruit in sugar. Why would you do something so nice to fruit? Let's get into it.

Food News: More UK Meat Problems, New Study On Sugar, US Food Safety Trouble

All the food politics news you need to know
Mar 1, 2013 11:01 am

Horsemeat is still in the news, sugar is conclusively linked to diabetes and sequestration (a.k.a automatic spending cuts) has everyone worried about the future of food safety — and rightly so. Plus a new meat substance to fear in the UK.

What Is Agave Nectar?

Agave: from the spiky plant to your cup of tea
Feb 22, 2013 2:31 pm

Ever heard of high-fructose agave nectar? That's cause it doesn't exist — agave nectar broke out on the food trend scene several years ago as a natural alternative to processed sweeteners and it's plenty fructose-ey on its own. Plus, it comes from the same place as our beloved tequila. Here's how agave nectar differs from its margarita-loving cousin. 


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