TIP OF THE DAY: How To Fix Crystallized Honey

Like most foodstuffs, honey does best in a location that is cool and dry. Store honey at room temperature, away from direct sunlight. Never put honey in the fridge; it accelerates the crystallization.* When honey crystallizes, the texture becomes “crunchy”—not a pleasant state for most people, but still safe to eat. Crystallization is a natural…
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TIP OF THE DAY: Get Every Last Drop Of Honey From The Jar

Photo courtesy National Honey Board   It’s National Honey Month in a recession. Today’s tip spans both topics: how to get the last drops of honey from the jar. As the honey is used up and the jar contains mostly air, there is invariably honey at the bottom of the jar that hardens, resisting the…
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TIP OF THE DAY: Spread Creme Honey On Toast

September is National Honey Month. Why not try a new type of honey? If you’ve never had creme honey before, it’s a real treat. In many countries around the world, creme honey is preferred to the liquid/syrup form and is used instead of jelly or jam. Creme honey (also known as churned honey, cremed honey,…
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NEWS: Aspartame Is Still Safe

For the time being, have all you want! Photo courtesy Merisant.   Artificial sweeteners are often the subject of controversy. Since these sweeteners were approved by the FDA in 1974, critics have alleged that the original research supporting their safety was flawed and that conflicts of interest marred the approval process. The safety of aspartame…
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TIP OF THE DAY: Reasons To Use Superfine Sugar

Pick up some superfine sugar. It dissolves instantly in cold drinks. Photo courtesy Domino Sugar.   If you put sugar in iced tea or other cold beverages and cocktails, or make frosting, mousse or other uncooked desserts, you may want to pick up a box of superfine sugar. Superfine sugar, also known as ultrafine sugar…
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