see candy/fat thermometer
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Millions of people get sick from undercooked food each year— many chalk it up to a stomach bug or the flu, but oftentimes the cause is the food in your own home. Using a thermometer makes sure you’ve killed those pesky bacteria lurking in your food.
Get your electric mixers and cookie sheets ready – the holidays are prime time for baking enthusiasts. Fat ensures that your baked goods will be moist and tender (pretty important!) but you can dial down the fat content and still make them delectable. Here are some simple tips on lightening up your favorite treats.
Who doesn’t love the savory crunch of fried foods? It's just the greasy aftertaste, stomachache and fat overload that leaves me wanting to break up. With a few tweaks, you can still make lighter versions of your fried favorites.
Dial down the butter and oil and still make delectable baked goods with a few easy swaps from Food Network.
How much fat should you eat each day, and what does it do? Find out.
Learn how to fry like a pro with this step-by-step guide.
Everyone is talking about the FDA’s call for the removal of artificial trans fats from the food supply. What does this mean for the future of your diet?
A dietitian gives the skinny on the new, lower fat avocado.
Omega-3 fats get a lot of attention for their health benefits, what about omega-6? What’s the difference between these fats and is there any truth the rumors that they are bad for you?