Word: darked
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...shelves of health-food stores like Whole Foods and gourmet specialty outlets like Trader Joe's, Williams-Sonoma and Dean & Deluca. As a result, home cooks can now take advantage of the caramel, crunchy tang of large-crystal, raw-cane demerara from Malawi or the toffee-infused taste of dark, sticky muscovado from Mauritius. Simon Cutts, bulk-foods manager for the Wild Oats national specialty chain of natural-food stores, says the consumer demand for these sugars mirrors the organic-food boom, with sales growing at a rate of 25% a year. "Once customers taste these sugars," he says, "they...
Unrefined and organic varieties come in many different colors and crystal shapes. There are dark, rich gooey browns, sticky blonds and even fine-grain off-white varieties. They may be new to Americans, but they have been available in Europe for decades. British chefs like cookbook author Nigella Lawson and Jamie Oliver, host of the Food Network's The Naked Chef, have regularly used them in their sweet and savory recipes. Lawson applauds their arrival in America, saying "If you bake, you're really limiting yourself by using just white or brown sugar. And if you're an adult with...
...opposed to those that are dyed," says Mary Canales, pastry chef at Chez Panisse in Berkeley, Calif., which has a reputation for supporting small organic farmers and using minimally processed ingredients. Canales suggests using large-crystal demerara to add a crunchy topping to muffins or cookies; she also recommends dark brown muscovado as the perfect complement to simple baked fruit...
...that a little goes a longer way to satisfy a sweet tooth. "Refined sugar is cheap filler with no flavor," argues Gretchen Goehrend, founder and president of India Tree of Seattle, one of the first companies to bring these sugars into the U.S. "If you get a mouthful of dark muscovado, you're not going to forget that rich and wonderful taste. It makes the meal more satisfying, so you'll eat less...
...Dark, smoke-filled rooms and tough guys slouching around a table, playing for keeps--that's our image of poker from old movies. But in the past few years, as poker mania has taken hold of the nation--fueled by televised tournaments, celebrity players and a proliferation of online poker sites--the game's macho image has undergone a makeover. At card tables both real and virtual across the country, women who didn't know a flush from a full house a year ago are pushing in chips and slapping down cards faster than you can say Texas Hold...