Dr Suess wrote about green eggs and ham. The character said “I WOULD NOT EAT THEM HERE OR THERE. I WOULD NOT EAT THEM ANYWHERE. I WOULD NOT EAT GREEN EGGS AND HAM.” Well, the reason why may well be linked to the fact that green is not the colour we expect eggs to be and green tends to have very different flavour connotations – green is probably more commonly associated with an apple flavour, or perhaps mint – at worst it if it is a sort of grey-green the link may be to food t
A sugar substitute, or artificial sweetener, is a food additive which attempts to duplicate the effect of sugar or corn syrup in taste, but often with less food energy. An important class of sugar substitutes are known as high intensity sweeteners. These are compounds whose sweetness is many times that of sucrose; accordingly, much less sweetener is required and energy contribution often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile"
Baking soda, also known as sodium bicarbonate, is widely used in baking thanks to its leavening properties – in other words – it causes dough to rise by producing carbon dioxide. But aside from its usefulness in cooking, it has a number of other uses and benefits. Here are just a few: 1. Neutralise fridge odours Have you ever opened your fridge and been hit by a foul smell? Chances are that some foods in your fridge have overstayed their welcome and started spoiling. Even onc