Rachael Ray’s easy and delicious fudge wreath is perfect for parties or last-minute gifts.
Make our easy and delicious fudge wreath this season! It’s the perfect treat to give friends and family during the holidays. Get the kids involved and make a few extra for last-minute gifts.
Read more: Fabulous 5-Minute Fudge Wreath
There’s a special trick in the recipe that helps the treat gets its famous, super-soft texture.
Dying to know the secrets behind Mrs. Fields’ soft, chewy, super-addictive classic chocolate chip cookies? Now you can.
Read more: Mrs. Fields, you make good cookies
A photo spotted in an old newspaper may reveal a fiercely guarded trade secret.
Ever since the creation of Coca-Cola in 1886, the precise recipe has been a closely guarded secret.
The only official written copy is supposedly held in a U.S. bank vault and only two company employees at any one time are said to know the whole formula that gives the fizzy drink its distinctive flavour.
One of the most closely guarded trade secrets in the history of commerce may be a secret no more: NPR’s “This American Life” thinks it has found the exact recipe for the world’s most popular soft drink in a 1979 newspaper article.
According to the show’s host, Ira Glass, the drink’s secret flavoring component, which was created by pharmacist John Pemberton in 1886, is something called “Merchandise 7X.” The show’s staff recently stumbled across the February 8, 1979 edition of the Atlanta Journal-Constitution, which published an article on page 28 about a leather-bound notebook that once belonged to Pemberton’s best friend, another pharmacist in the Atlanta area named R. R. Evans. The notebook contained a number of pharmacological recipes–but the main entry, for students of commercial history, was what’s believed to be the exact recipe for the soft drink: all of the ingredients listed with the exact amounts needed to whip up a batch.
The Journal-Constitution piece also featured a photo of the page in Evans’ notebook detailing Coke recipe–essentially revealing the recipe to the world. But since 1979 well antedated the explosion of digital media, the photograph of the recipe didn’t travel far beyond the Atlanta area.
Read more: Did NPR’s ‘This American Life’ discover Coke’s secret formula?
People who had this 610-calorie meal in the morning actually lost weight in the long run: study.
How’s this for a wake-up call: Research shows that eating breakfast may help you lose weight, perform better at work, and lower your risk of heart disease and obesity. Here are easy ways to start your day right.
1. Slice and savour
To reap all the benefits of your favourite fruit, eat it immediately after cutting it up. Carving an apple or peeling a banana and saving half for later leaves the fruit exposed to the air, which can destroy some of its vitamins and antioxidants.2. Designate breakfast your biggest meal of the day
Research suggests that those who eat more in the morning make healthier food choices and consume fewer calories throughout the day. In one study from Virginia Commonwealth University, participants who ate a 610-calorie breakfast rich in carbs and lean protein (including milk, whole-wheat bread, turkey, eggs and cheese) for eight weeks lost more than 21 percent of their body weight, compared to just 4.5 percent for the eaters who consumed a 290-calorie breakfast. The first group also reported less hunger and fewer cravings overall.
Read more: Eight healthy breakfast dos and don’ts and morning sandwich recipe
For food lovers, there’s nothing more essential to Hanukkah celebrations than latkes.
We begin craving them the minute December dawns, and when the holiday finally arrives, we happily down several (or a dozen) straight from the pan.
But why confine potato pancakes to this time of year? They’re just as delicious in other seasons. To that end, here are five recipes—a crisp, golden classic and four creative variations—that will easily make the transition from Festival of Light to year-round festivities. They incorporate a far-flung range of influences, and would be at home on menus from India to New England to the Southwest. Try them as hors d’oeuvres or side dishes during the holidays and beyond.
Read more here: The Keys to Successful Potato Pancakes
The breakfast meat inspires as many classic combinations as it does unconventional creations
Read more: The Best Bacon Recipes
These shish kabob recipes are an easy, interactive and highly customizable fun finger food favorite. Rustic or elegant, spicy, sweet or savory, make these little bobbies however you shish… er, wish!
Read more here: Shish Kabob Recipes
Whenever I go out to eat at an Indian restaurant, I make sure the meal includes plenty of raita on the side. Raita is a yogurt-based condiment that can help douse the fire if a dish is just a little to hot and spicy. In much the same way that sour cream or crema fresca is served with chili-infused Mexican food, the casein in the yogurt absorbs capsaicin, the compound that gives chili its heat. Raita can be used as a sauce or a dip. This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are plentiful at the farmers market. You could easily use cilantro instead of the mint, or carrots or papaya in place of the cucumbers.
Read more here: Cucumber Mint Raita
My partner Demián and I live in the desert in Baja California Sur, Mexico. This time of year the heat is rising and the humidity is heavy. Two of our favorite ways to cool off is to crank up the blender for frosty libations and to pull out the vintage Tupperware popsicle sets for adult ice pops.
Read more here: Frozen Fun — LeNell it All
Ingredients
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Read more here: Creamy Baked Fettuccine with Asiago and Thyme
