Rather than using natural pectin from the fruit being used or artificial pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ...
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something special about applesauce or are there ...
I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came across this recipe for spinach soup that ...
Possible Duplicate: What are some good substitutes for salt for those on low sodium diets? What is the very best substitute for salt, and still tastes great?