Flavor up: nuts about coconut?

Article Abstract:

Coconut can be used to flavor foods without adding fat. Although the meat of the coconut is high in fat, the milk contains no fat. It can be used to flavor baked goods, drinks, chicken and fish. In addition, a few tablespoons of shredded coconut can add significant flavor but little fat.

Methods, Cookery (Coconut), Coconuts, Coconut

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The mild bunch

Article Abstract:

Green onions, scallions, and chives all provide unique and popular flavoring for foods. Green onions are the largest of the group, scallions offer a milder taste, and chives are the smallest and provide the most delicate flavor. The purchase and use of all three are discussed.

Cookery (Onions), Onions, Chives

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Buttermilk: a cultural experience

Article Abstract:

Modern buttermilk is a nutritional, culture-added milk product. It makes baked goods tender and evenly browned, and is more digestible than milk by lactose-intolerant users. A few suggestion for used are given.

Health aspects, Buttermilk

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