Allergen-Free Foods & Beverage Products

Food allergies and intolerances are among the most common chronic medical conditions in children and adults.

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What Is the Difference Between Cake Donuts and Yeast Donuts?

There will be times in your life when you’re forced to pick a side. Important debates so monumental in scope and significance that your stance becomes a part of your identity — defines you at your very core.

Coke vs. Pepsi. New York-style vs. Chicago-style pizza. Milk chocolate vs. dark chocolate. Shake Shack vs. In-N-Out. Fresh-cut vs. frozen fries.

Now, I’ve been at this game for a while, and I truly thought I had all my teams chosen. (Coke, New York-style, dark, Shake Shack, frozen, in case you were wondering). But it turns out the roster of my ‘Great Food Rivals Fantasy League’ wasn’t complete; I’d overlooked a major contentious pair: Yeast vs. Cake-style donuts. (And no, we don’t have time to get into the “donuts” vs. “doughnuts” question.)

So, let’s see how the two stack up against each before making a judgement call.

First, how about we address the obvious, the-answer-is-in-the-question items? Yeast donuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake donuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda). The difference in leavening agent dramatically impacts texture and flavor. Yeast donuts are lighter: Once cooked, a cross-section reveals a mosaic of air pockets, giving the style a puffy, malleable quality, and a slightly chewy texture. Cake donuts, on the other hand, have a dense, more compact crumb (hands up if you like it when wads of cake stick to the roof of your mouth!), and a sturdy, crisp exterior shell.

Of course, there’s also the matter of flavor to consider. At their most plain and basic, cake donuts are more rich and buttery (that’s because there’s usually a good amount of butter in the batter), while yeast donuts are, well, a little yeasty. You know, they have that subtle fermented tang kind of thing going on. If you’re not a fan of that, you may want to consider joining Team Cake Donuts, as the batter for that style is much easier to dress up in a wide variety of flavorings. Not to mention they can handle a thicker coating of icing better suited to secure all your favorite fixin’s: sprinkles, nuts, bacon, you name it. Yeast donuts are much more conservatively flavored, traditionally with a thin glaze, or a light icing. They might almost pass as the more modest choice if it weren’t for the fact that the style is used to make filled donuts: those little rolls that are gloriously, gluttonously ballooned up with jelly or cream or whatever else your heart desires.

Still can’t decide? Here are a couple more points of distinction to consider. Proponents of the style are likely to point out that yeast donuts are the OGs. They predate cake donuts by quite some time, likely first introduced to the States by Dutch immigrants. Cake donuts, meanwhile, didn’t start popping up in cookbooks here until the 1830s — a wondrous byproduct of the avant garde technology that was chemical leavener at the time. Which brings us to another point: If you’re more of a time-is-of-the-essence cook, yeast donuts probably aren’t for you since the dough requires several hours of proofing. The batter for cake donuts comes together quickly, plus, if we’re splitting hairs here, they’re also the better choice for dunking in your morning coffee.

I know my vote. But in case you need more time to weigh the options, check out these recipes and test the options for yourself.

1. Basic Yeast Donuts

Chowhound

While they may be simple, there’s nothing basic about these yeast donuts: The subtle yeast-imparted sourness of the dough, the chewy elasticity, the pillow-light texture that makes eating three in a row a piece of cake (pun intended). Enjoy these plain, sprinkled in sugar, dipped in glaze, filled with jelly, or however your imagination dictates. Get our Basic Yeast Donuts recipe.

2. Boston Cream Donuts

Chowhound

When it comes to something that represents their city, Bostonians aren’t shy about showing their pride. Their opponents in sports may take issue, but certainly no one is going to fault them for bragging about having Boston’s name attached to these delicious, iconic pastries. Bursting at the seams with thick, luscious vanilla-flavored custard and capped with chocolate glaze, there’s nothing to improve on here, folks. Get our Boston Cream Donuts recipe.

3. Blackberry Jam & Custard Donuts

The Sugar Hit

Where I come from in Texas they call a donut like this a ‘twofer’: That’s a two-for-one special. All the joy and deliciousness of jam and custard packaged under one sugar-dusted, fried dough roof. And as far as hybrids go, I’d definitely take this over the car. Get the recipe.

4. Apple Fritters

Chowhound

Proving that jelly filling isn’t the only way to get fruit in your donut, these colossal fritters feature cinnamon-butter-basted apples mixed into the dough. The apples may be fresh but the donuts are finished in a maple syrup glaze, so don’t even think about counting it as part of your recommended daily dose. Get our Apple Fritters recipe.

5. Nutella Cinnamon Sugar Doughnuts

Baker By Nature

I’m sorry, I feel like there’s really nothing to explain here. Smooth, hazelnut-chocolatey, the-stuff-dreams-are-made-of, Nutella. Inside a fried ball of dough. Covered in cinnamon sugar. What more do you need to know? Get the recipe.

6. Old Fashioned Cake Donuts

Buns In My Oven

While they may not be the “original” donut, the cake-style version, with its rich texture and crisp outer shell, is definitely not wanting for fans. Lovely as they are simply tossed in sugar or glazed, one of the biggest appeals of this style is its versatility, easily able to take on nearly any flavor styling you can dream up. Get the recipe.

7. Old Fashioned Sour Cream Doughnuts

American Heritage Cooking

Kick it old-school with this subcategory of the cake donut (recognizable by its flower-like taped edge) that adds in a touch of sour cream to the mix. Get the recipe.

8. Baked Salted Caramel Apple Cider Donuts

Half Baked Harvest

I appreciate simplicity, a reverence for the unfettered classics, I do. But if you’re going to improve upon the understated perfection of apple cider donuts, this is how you do it: Add gooey chocolate chips to the batter, cover the finished baked rings in sticky cider caramel glaze, and finish with a sprinkle of sea salt flakes. Stick that in your pipe, as they say. Get the recipe.

9. Funfetti Cake Donuts

Taste and Tell

In case the donuts themselves weren’t enough of a childhood throwback, you can really get into the spirit by referencing everyone’s favorite birthday cake flavor. Get the recipe.

10. Baked Maple Bacon Donuts

Shutterbean

I am always so happy when salty and sweet say “I do,” because the union never disappoints. For example: Crispy, salty, fatty pieces of bacon and sugary-sweet maple glaze. Don’t worry, the cake donut was happy to play designated driver, I checked. Get the recipe.

— Head photo illustration by Chowhound, using: How Sweet Eats/Christina’s Cucina.

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How to Make Chocolate-Covered Bacon

“That’s just wrong!”- your initial reaction, probably, towards the prospect of cooking chocolate-covered bacon. Sure, it’s a stomach-confusing indulgence. But is it really going to stop you? Of course not. And why? Bacon.

While salty chocolate continues to have a moment (achieved most commonly with fleur de sel and salted caramel), there’s no denying the joys and staying power of fried pork. Seriously, it’s 2017 and we still haven’t shut up about bacon’s versatility, crispy texture, and all-around deliciousness. It’s the gift that keeps on giving. (Sorry, pigs and vegetarians.)

Surprising your brunch guests with perfect, chocolate-covered bacon will not only solidify your position as “favorite friend ever,” but also enhance your entree options from predictable and boring to innovative and complexly flavored. Simply serve the salty-sweet dish on the side of any veggie-filled omelette or crumble it over stuffed french toast and pancakes for an indulgence that rivals most desserts. The choice is yours, chef.

Here’s how:

1. Cook. We personally like to bake our bacon strips to achieve an extra crunchy crispiness level. For this recipe, Extra Crispy recommends skewering the bacon and placing it on aluminum foil before popping it in the oven. This makes it easier to douse in chocolate during step three.
2. Melt. Whether it’s over a saucepan or in the microwave, grab 12 ounces of your choice of chocolate chips and melt. Be sure to add a tablespoon of coconut oil for a desirable glossy look and the ability to speed up chocolate’s hardening process once it’s in the fridge.
3. Spoon. Grab your skewered bacon and spoon the chocolate all over it. You’ll probably want to replace the aluminum foil with wax paper first. The amount of chocolate per strip is entirely up to you, but we recommend covering the meat until it can no longer be seen because #obviously.
4. Cool. Stick the bad boys into the fridge for 15 minutes.
5. Inhale. 

Looking to try the salted chocolate-covered bacon in our header image? Get the recipe here at The Spruce.

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How to Froth Milk without an Espresso Machine

The one thing baristas have that you don’t have — OK, besides maybe sweet-looking aprons and unlimited access to biscotti? — is the ability to perfectly steam and texturize milk with the flick of a wrist, or at least the spin of a knob. Even a basic home-espresso machine starts around $700 or $800, and unless you’re using it several times a day, well, jeez, that’d buy a lot of lattes.

Thankfully, it’s totally possible to achieve frothy pillows of steamed milk at home, and there are even a few different ways to do it on the super cheap.

Nuke it.

If you’ve got a microwave, you’re more than halfway to heaven: All you need is milk (or any dairy substitute you like: coconut, almond, and soy milk work nicely) and a sealable jar like a small Mason or Ball jar. Pour in the amount of very cold milk you’ll need (and remember it will expand slightly with the froth), seal it up tight, and give it the shake of a lifetime for about 30–60 seconds. Remove the lid, and blast the milk at high heat for about 30 seconds, which will allow the texture to hold its structure. This is another great incentive to clean out the microwave really well after your last batch of popcorn or fish sticks, by the way.

Press it.

Needing a little more leche to go around? You can achieve a lovely froth on a larger quantity if you have a bigger French press on-hand: Heat the milk gently in a pan on the stove (don’t let it boil; you’re aiming for about 160 degrees F maximum) or on high in the microwave for 30–40 seconds, then transfer it to a press pot and put the top on. Bracing the bottom and making sure the top doesn’t come flying off, rapidly lift and depress the plunger repeatedly, until the milk starts to stiffen and texturize. Voila — you’re headed to latte land.

Whisk it.

All you really need is a heat source and some elbow grease to froth a spot of milk for your homemade café au lait. In a small sauce pan, as much very cold milk as you’d like, and turn the flame on medium low. Immediately begin vigorously whisking the milk while it heats, making sure not to let it approach boiling; you should see it start to get fluffy after just a few minutes. A smaller saucepan makes quicker work, and will be easier to maintain an even texture: This milk will not resemble what’s normally on your totally-bone-dry cappuccino from the local café, but it will be silky and luxurious nonetheless.

Now that you’ve got a batch of perfectly foamy warm milk or non-milk of your choice, you should put this heaven-in-a-mug to good use. Naturally you can just scoop or pour some into your usual coffee, but it’s also a cinch to turn your brand-new hack into a next-level caffeine dream.

Vanilla Steamer

The Bold Abode

Sometimes you really do need to leave good enough alone — or, well, mostly alone. Really high-quality milk or coconut milk is almost a perfect treat on its own, so warm and comforting, but if you add a splash of vanilla, you’ve got something that tastes like melted iced cream in a cup. Get the recipe.

Easy Latte

Pixabay

Once you’ve got your steamed milk down, all you’ll need for perfect home lattes is a simple classic Italian kitchen workhorse called a moka pot — a $25 or $30 gadget that brews coffee very strong, thick, hot, and quickly, somewhat resembling espresso though it doesn’t technically fall under the exact definition. Doesn’t matter, because the thing will save you about $1,500 on a home-barista kit, and with a little practice you’ll still manage to make something really delicious. See the Stovetop Espresso Brewing tutorial. Using a spoon to hold the top layer of tiny bubbles to the side, pour in some warm frothed milk, then top with the foam to make a latte.

Matcha Latte

Bourbon and Honey

The latest and loveliest lattes are made not with espresso, but with a shot of equally potent matcha, a kind of pulverized Japanese green tea that is traditionally whisked to create a thick, frothy, delightfully bittersweet and complex flavor bomb. Matcha is also the tea that makes green-tea iced cream so creamy perfect — and who wouldn’t want to drink a latte that tasted like green-tea ice cream? It’s absolutely easy being green. Get the recipe.

Turmeric Cinnamon Milk

Flavour and Savour

The other Insta favorite drink at the moment is an anti-inflammatory golden ticket — almost literally, as it’s made with the purportedly healing powers of powdered turmeric, which lends a lovely black-eyed-Susan-yellow color to the milk and gives the drink a kind of spicy, early flavor. Tinged with cinnamon, the drink just feels good for you. At least good for the soul, which is the same thing. Hey, this is hashtag self-care over here. Get the recipe.

Ginger-Beetroot Latte

Unrefined RD

Once you’ve gone gold, why not pick pink? This so-weird-it-actually-works flavor combination is also earthy and spicy like the turmeric, with similar anti-inflammatory benefits and, you know, that undeniably cheerful hue. Get the recipe.

Peanut Butter Hot Chocolate

Tiny Tummy Tales

Forget all the goody-goody healthy stuff: You’ve got steamed milk on-hand, let’s go all out. Peanut butter, chocolate, steamed milk — heck, throw a blast of strong hot coffee or homemade “espresso” in here for the mocha of your dreams. Get the recipe.

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PROVA: Allergen Free

PROVA is a leading global manufacturer of vanilla, cocoa and coffee extracts and flavors for the food and beverage industries. Now the company offers more than 30 PROVA allergen-free nut flavors to address consumers’ nut allergy concerns. Flavor offerings include peanut, pecan, pistachio, coconut, pine nut, almond, cashew and hazelnut.

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Synergy Flavors: Growing Flavor Business

A growing business means literal growth for Synergy Flavors, a leading global supplier of flavors, extracts and essences based in Wauconda, Ill.

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Flavors, Ingredients Culinary Trend Report

Packaged Facts recently released the latest edition in its popular Culinary Trend Tracking Series (CuTTS), Food and Beverage Flavor and Ingredient Trends.

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Anheuser-Busch Developments New Partnership

Hiball's success in the energy and sparkling water categories will further deepen A-B's investments in the no-alcohol sector.

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Angel Hair Pasta with Quick Cherry Tomato Sauce

Every once in a while, I improvise a pasta dinner that I like so much, I end up making it twice in one week. That’s what happened with this recipe.

It’s so quick and simple: Just sauté colorful cherry tomatoes with garlic and toss them with angel hair pasta. Top it with Parmesan and you’re done

To say the sauce is quick doesn’t quite get the point across. It’s practically instant. This is one of those surprising meals that is more than the sum of its parts.

Continue reading "Angel Hair Pasta with Quick Cherry Tomato Sauce" »

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A Comprehensive Guide to Baking Brownies

Brownies are like perfect vacations; they mean different things to different people – and, as with destinations, there are countless variations on the brownie theme.

Brownie adherents have their favorites: fudgy, gooey, dense, cakey, all edge, with nuts, never in the same room as nuts, made with cocoa, made with couverture chocolate, frosted, crisp, chewy. To get what you want, you have to know how to get there. See? Just like vacations.

There is a starting point: what all brownies have in common. Chocolate, fat, sweetener, and flour. Eggs? Not necessarily. These days, there are vegan brownies with winsome texture and flavor.

Texture’s a great starting point. Fitting their names, fudgy brownies are moist, with full-frontal chocolate and a texture somewhere between fudge and cake. Gooey ones all but melt away, leaving a fabulously fatty chocolate memory in the mouth. Dense and chocolatey, chewy brownies bring resistance to the conversation. Cakey brownies are fluffy, and they sometimes come with frosting — a horror to some brownie aficionados, and a source of sweet delight to others.

An asset to frosting: because it isn’t baked, you can add booze to it, turning your batch of brownies into an adults-only affair.

You know what you want. How do you get there?

Chill your batter. This isn’t only summertime advice. In Bittersweet: Recipes and Tales from a Life in Chocolate, Alice Medrich advocates setting your batter-filled pan in the refrigerator for a few days. This will improve the texture – the same way it does when you chill dough for scones–and give flavors time to blend (as with stews, so with brownies).

“Using chocolate will give you a melt-in-your mouth, fudgier brownies,” says Miro Uskokovic of Gramercy Tavern, “while cocoa powder will give you a chewier, cakier brownie.” Uskokovic likes his brownies crisp on the outside and gooey in the middle. For him, “less flour is better. Use a cake flour, because that gives you a denser, gooier middle.” His final tip: “slightly underbake it.” If you bake it fully, then that gooiness in the middle will go away.

Kansas City pastry chef Nick Wesemann is another one for playing with textures. “A cakey brownie has a higher portion of eggs,” Wesemann says, “which extends the protein network.”

To hone your skills at changing recipes, Wesemann suggests finding a recipe you like and changing the mixing method. “For a fudgy brownie, melt your butter and chocolate together and add that to the whipped eggs and sugar. For a cakey brownie, cream the butter and sugar with a paddle for five to ten minutes, slowly add the eggs, and then finally add melted sugar and cooled chocolate.”

Either way, you’ll add the flour and other remaining ingredients at the end – but these changes in method, Wesemann says, “will allow you to create two types of brownie without the stress of wondering whether a newly created formula is going to fail.” In short, it’s a recipe for success — two ways.

To build a fudgier brownie, Wesemann suggests increasing the sugar. Both Wesemann and Uskokovic say that you can get a gooier brownie by changing from white sugar to brown. Remember, you don’t need to change everything. A shift in ratio — subbing brown sugar for some of the white — may deliver the results you crave.

Another easy way to  bump up fudginess is to add an egg yolk. That will make the brownie richer, without adding oil. Don’t go overboard. Brownies should have some give. Keep it to one added yolk, and you’ll get a more substantial bite without making brownies as hard as overtime.

If you like your brownies on the dry side, then you can move that way and elevate your cocoa game with one ingredient change: black cocoa ($17.95 at Amazon; free shipping with Prime). Very low in fat, it has none of mass-market cocoa’s bitterness. Because it’s acid-free, it won’t react to baking soda. Look for recipes with baking powder instead – or sub just a little bit of black cocoa in a recipe. Your brownies will be darker and richer, with a warm, vanilla-like note.

Brownies are great for mix-ins. Uskokovic is a fan of chocolate chips. Ashley Dickson, pastry chef at Pondicheri in New York City, likes nuts. Dickson also adds cinnamon to her brownies — not enough to turn them into cinnamon brownies, but enough to brighten the flavors and make that next bite harder to resist.

Start testing for done-ness well before the recipe’s end time. Check again every five minutes. When you push the brownie with the flats of your fingers, it should feel set, and not wobbly. To make sure, test the batter. If you always have toothpicks around, you have the tool you need. If not, then buy a cake-tester. OXO makes one that won’t slip from your hand and land on the hot oven door – not that that’s ever happened to a baker. It’s $8.89 at Amazon, which is a bargain for something that will help you to achieve brownie perfection. You don’t want to see damp batter. When the pick comes out with a few crumbs, your brownies done.

Pan size matters. This may look obvious, but it’s a rookie mistake plenty of experienced home bakers make. If a recipe calls for an eight-inch pan, and you reach for a pan that’s thirteen-by-nine, then you’re going to have thinner, crisper brownies. That isn’t necessarily a bad thing. If you love the ingredients in a recipe, but want a different texture, then changing the size of the pan may bring exactly the results you desire. Flatten your brownies, add edges, maximize thickness . . . Just know that you’re changing the recipe, and how.

On the subject of pans, don’t bake your brownies in glass. Glass’ heat-absorbing properties increase the likelihood that your brownies will burn. That’s never good news.

Fact of life: baked goods get sticky, especially when and where you don’t want them to – and chocolate chips seem to delight in adhering to pans. Make brownie removal smoother with parchment paper. It’s in every pastry kitchen. One try, and you’ll understand exactly why that’s so.

For those who like eating on the edge, Amazon offers not one, but two, edgy brownie pans. The Baker’s Edge ($35.95; free delivery with Prime) turns back and forth like a Friday night queue for a trendy nightclub. For easy carrying to parties, there’s a silicone lid ($15.95; free delivery with Prime). That comes with wedges, for making smaller recipes. (Who’d want to make a smaller batch? Freeze the extras, share them with family members, or use them to make new friends.) With holes and bends, the Bakelicious ($22.95; free delivery with Prime) turns out brownies with edges everywhere.

If you’re tough on gear, consider the My Brownie Pan. Made of heavy, dark, anti-rust stainless steel, this pan will help you make brownies that are crisp at the edge and tender at the heart – and it takes a beating ($15.99; free delivery with Amazon Prime).

1. Best Cocoa Brownies

Smitten Kitchen

Alice Medrich’s chewy, crisp-topped brownies make the most of cocoa powder. Smitten Kitchen’s adaptation is made with seven ingredients you’re likely to have in your kitchen (there go the excuses), with walnuts and pecans as options. Get the recipe.

2. Simple Vegan Brownies

Minimalist Baker

Not all brownies are square. These vegan rounds have crusty tops and tender, almost melt-away centers. To up that ante, add chocolate chips and eat the brownies while they’re warm. Flax stands in for eggs – no weird, unpronounceable ingredients required. Get the recipe.

3. Buttermilk Brownies

A Kitchen Addiction

These fudgy buttermilk brownies have a hint of tartness in the batter and frosting. They pack enough richness to induce a very happy chocolate coma. Get the recipe.

4. Salty Deep-Dark Chocolate Brownies

David Lebovitz

David Liebowitz’s deep chocolate brownies get their density from black cocoa and dark brown sugar, and sophistication from espresso and flaky sea salt. These are brownies you could bring to the most elegant dinner party – or cheerfully keep to yourself for an offline weekend at home. Get the recipe.

5. Caramel-Filled Brownies

Table For Two

Move from gooey to oozy, and add a complementary flavor. These brownies have a horizontal layer of creamy caramel. You’ll get crisp, rich, and delightfully messy in every bite. Get the recipe.

6. Grain-Free Tahini Brownies

Ambitious Kkitchen

Going grain-free doesn’t mean missing out. Drizzled with dark chocolate, these tahini-based brownies taste like decadence. Your biggest problem will be keeping the grain-eating omnivores from stealing all of your brownies. Get the recipe.

7. The Very Best Brownies

Cookie and Kate

These brownies bring crackle on top and chew in the middle, with a smattering of chocolate chunks to keep things darkly interesting. Get the recipe.

— Head photo: Chowhound.

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These Cake-Stuffed Kit Kats Will Top Your Food Bucket List

Step aside, Swedish Fish Oreos and Top Ramen Pringles. You have absolutely nothing on the latest amalgamation that’s taken the world of food editorial by storm: cake-stuffed Kit Kats. That’s right, the decadent dessert, formally known as Chocolatory Gateau Mignon Kit Kat, exists and it’s pretty much all we can think about.

Unfortunately for most of us, we’ll have to travel to Japan’s Kit Kat Chocolatory (a.k.a. heaven on earth)  in Tokyo for a sample. The “soft and chewy piece of gateau chocolate cake” inside the top layer of a standard Kit Kat was designed by Japanese pastry chef Yasumasa Takagi and is packaged in a box of three and sold for $13 (For double the price, you’ll get a box of six.). Apparently it took Takagi over a year to develop a fondant-style cake that complemented the Kit Kat in texture and sweetness, which means these are more than deserving of their luxury food item price tag. And as a further incentive to try the creation, the first 85 customers to purchase a box of three Gateau Mignon Kit Kats will also receive a free piece of the chocolate gateau that is used to make the bars.

Nestlé Japan

In addition to the cakey Kat, Nestlé Japan will be rolling out a bevy of other chocolatey offerings for the store’s grand reopening. There’s a Kit Kat Chocolatory Parfait which includes ice cream, chocolate fondant, fresh fruit, and three different fruit-flavored Kit Kats. Additionally, the Kit Kat Chocolatory Sublime Original Message service will print custom messages on the surface of Kit Kat bars, while the Below Freezing Chocolatory serves frozen Moleson Kit Kats with toppings, as well as wafer bars stuffed with ice cream.

Needless to say, we now know why Godzilla attacked Tokyo all along. He wanted to get his hands on a cake-filled Kit Kat.

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Welch’s Fruit Rolls

Welch’s® Fruit Rolls are made with natural flavors and colors from natural sources, are gluten free, preservative free, feature 100% of the daily recommended value of Vitamin C, and are an excellent source of Vitamins A & E.

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Arlon Invests in Brazil-Based dairy processor

Betânia is a dairy processor in the Northeast region of Brazil, producing fluid milk, dairy drinks and yogurt, among other dairy products.

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Fresh Cantaloupe and Honeydew Salad With Lemon and Thyme

Whether it's served over warm ricotta, with thin slices of prosciutto, or as a topping for ajo blanco, this simple summer salad makes the most of fresh summer melon. Get Recipe!

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Amy’s, Paella Bowl, Breakfast Bakes, Gluten-Free pizza

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