Vegans are, by necessity, a creative bunch. They grind almonds for milk and spin soy into cheese, ice cream and even some passable meat substitutes. But replacing the egg, in particular the egg white, ...

Baking macarons is no easy feat. They’re an achievement of precision and technique. When you really nail it, though, the result is an impossibly delicate, lightly sweet, crispy-on-the-outside, ...

It was only a matter of time before the inevitable convergence of food waste user-uppers and resourceful vegans. Now it’s happened, and we’re all talking about aquafaba, that slick liquid left over ...

Aquafaba is a trendy new food that has many interesting uses. Often featured on social media and health and wellness websites, aquafaba is a liquid in which legumes such as chickpeas have been cooked ...

You've probably been throwing out an insanely versatile ingredient your whole life, but that ends now! Aquafaba, aka the viscous cooking water from chickpeas, is the latest craze on Pinterest for its ...

OK, so it's not the playground rhyme you grew up with. But with the avid following that canned bean water — more appetizingly known as "aquafaba" — has gained in just a few short years, maybe it's ...

Attention. That jar of canned chickpeas you just opened hides more than just legumes: it contains a little culinary secret called aquafaba. Before throwing that viscous, yellowish liquid down the ...