When sucrose—which is table sugar—is treated with an enzyme or acid, it breaks down into its component parts: fructose and glucose. When invert sugar is made commercially, the enzyme used is invertase, but you can easily make invert sugar at home, using lemon juice. Like simple syrup, it lasts for months in the refrigerator. I use invert sugar in ice creams, sorbets, and other frozen desserts for two main reasons: It creates a smoother texture and softer mouth-feel, and it prevents water from crystallizing, so the ice creams won’t crystallize or be dense and rock hard.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.