Word: sugar
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...Rogers turned investing into an international thrill ride in his books Investment Biker and Adventure Capitalist. His latest effort, Hot Commodities, explains how to invest in everything from tin to coffee--with detours into Brazilian sugar farms and Dutch smuggling rings. TIME's JYOTI THOTTAM asked him for some New Year's wisdom...
...Still peckish? Combine a trip to nearby Saigon Zoo and Botanical Gardens with a treat from the che stall at 25 Nguyen Binh Khiem street. Che are sweet desserts made from various combinations of fruit, beans, tapioca, sugar and sweetened coconut milk, and are hugely popular in the south of Vietnam. At this stall you'll find a refreshing che dau van (made with haricot beans) for a mere 5?. Then drive it home with a digestif of rau ma (liquified pennywort), available from the Ben Thanh market food hall for just 25?. That brings your three-course meal with...
...help holiday bakers who want to make their favorite goodies with fewer carbohydrates and less sugar (and for people, like diabetics, who have to watch their sugar intake for health reasons), Splenda and Equal have introduced baking blends. Equal Sugar Lite--a mix of sugar, maltodextrin, aspartame, acesulfame potassium (a common no-cal sweetener) and artificial flavor--can be substituted for real sugar on a cup-for-cup basis in recipes; the result is foodstuffs with half the calories and carbs. Splenda Sugar Blend for Baking is part granulated sugar and part no-calorie sweetener sucralose. You need only half...
...answer is ... almost. In our varied testing of basic cooking and saucemaking, both Equal Sugar Lite and Splenda Sugar Blend for Baking performed admirably, dissolving and sweetening just as well as sugar, with no detectable change in taste...
...baking, the results were mixed. Cakes made with substitutes didn't rise quite as high as cakes made with sugar, but the taste was good, and the substitutes whipped up into frosting just fine. (There was no discernible difference between the Equal and Splenda products.) Chocolate chip and oatmeal cookies were less brown and slightly more crumbly when baked with either substitute than when sugar was used. The taste was authentic, but the Equal and Splenda cookies left a very slight diet-soda-like aftertaste. It's not necessarily unpleasant, but a little startling coming from a cookie...