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From roasting white chocolate to grilling with mayonnaise.
This fluffy concoction (aka aquafaba) can be used as a vegan-friendly egg replacer in many baked goods, and to lighten things up. You just strain chickpeas, whip the liquid (you can add a bit of cream of tartar to make it easier), and use it in place of egg whites in many recipes. This was a trend that blew up on Pinterest last year, and for good reason. See how to make it here.
This technique combines the best of two techniques to create the perfect scrambled eggs. The gentle heat of the water prevents the eggs from overcooking and makes sure you don't end up with a ton of unwanted browning. Learn how to do it here.
Roasting white sugar gives it a subtle caramel flavor and makes it taste less sweet — but the real reason this technique is so interesting is that the roasted sugar can be used just like regular sugar! This means you can infuse your favorite baked goods with a caramel flavor without having to tweak the recipe. It's a win-win! Learn how to do it here.