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Archive for July 5, 2011

TOP PICK OF THE WEEK: The Best Chocolate Sauce

First, what is chocolate sauce?

It isn’t chocolate syrup, which is chocolate-flavored corn syrup.

It is a thick chocolate sauce that’s the consistency of fudge at room temperature. When you heat it up it becomes pourable—hence, “hot fudge sauce.”

July is National Ice Cream Month. We’re starting our Top Picks this month with America’s favorite ice cream topping: chocolate sauce.

These are the best we’ve had, and include milk chocolate sauce, dark chocolate, white chocolate—even milk chocolate caramel sauce.

In one word: Yum!

Check out the best chocolate sauces: four stellar brands including The King’s Cupboard, Robert Lambert, Sassy Sauces and Somebody’s Mother’s.

 

A chocolate sundae, a.k.a. hot fudge.
Photo by Lauri Patterson | IST.

  

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TIP OF THE DAY: Eat More Barley

Chilled barley salad is a healthful summer
dish. Photo courtesy Zabars.com.

 

Barley evokes winter and hearty soups, but it’s a year-round food.

It’s extremely healthful (details below). And it’s a whole grain, part of the group of cereals recommended by the 2005 Dietary Guidelines for Americans (at least 3 servings of whole-grain foods per day).

It’s extremely high in fiber. A cup of oatmeal: 3.98 grams. A cup of barley: 13.6 grams of your DV of 48 grams of whole grain.

Barley is as versatile as any cereal grain (corn, rice and wheat, for example). It has a rich, nutty flavor and a chewy consistency (like pasta).

You can substitute barley for rice, potatoes or other starch as a side with dinner. Or enjoy a chilled barley salad with lunch or dinner.

Try this barley salad recipe, with toasted pine nuts, dried cherries and goat cheese. It can be served at room temperature, chilled or warm.

 

For maximum nutrition, select whole or hull barley (with the bran intact). The prettier pearled or hull-less barley has its outer bran and husk removed, leaving only a small white “pearl” of endosperm.

See the recipe for the health benefits of barley.

  

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