Alicia LuceroMay 21Types Of Potatoes And When To Use Themtastingtable.com - Catie DuckworthCheap and readily available, potatoes are among the most favored foods in the United States, with the average American eating approximately 111 …
Alicia Lucero5 days ago12 Types of Legumes You Should Be Cooking & Eating Year-RoundPureWow - Emma SingerWe all love legumes—that French name sounds fancy and they taste delicious. OK…we didn’t actually know beans about ‘em until we did some research and …
Alicia LuceroMar 3, 2014When to Use Dried Chiles vs. Fresh vs. Powder vs. FlakesBon Appétit - Danielle WalshThe world of chiles is a vast one. Just the sheer number of different types is mind-boggling—I mean, off the top of your head, do you know the difference between a Chilaca and a Cubanelle? (Yeah, us neither.) But there are a bunch of ways you can buy them, too: powdered, dried, fresh, and flaked. …
Alicia LuceroDec 7, 2018The Best Dutch Cocoa for Brownies, Hot Chocolate, and Moreverified_publisherSerious Eats - Stella ParksDutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please. We independently research, test, review, and recommend the best products—learn more about our process. If you buy something through our links, we may earn a commission. Those …
Alicia LuceroStoryboardDiscover The Reasons Why US Chocolate Tastes Different Than European ChocolateCurated byTasting TableChocolate is a delightful delicacy that has been eaten around the world for millennia. In fact, it is believed that the Mayans first began consuming chocolate in ancient Mesoamerica more than 5,000 years ago, according to History. Back then, top-quality, sippable chocolate was considered sacred and exchanged as valuable currency.
Alicia LuceroMay 11Wait, You’re Not Adding Espresso Powder to Your Chocolate Cakes?Bon Appétit - Tiffany HopkinsRich, dark, and dare I say, moist, nothing beats a no-frills classic chocolate cake. It’s what I turn to when I want dessert to really hit the spot. But if you, like me, have been on a mission to make your chocolate cakes better—i.e. more deep and more, uh, chocolatey— then you’ve likely followed a …
