During the year I use Crowley's Lowfat1% Cottage Cheese, which I enjoy because it's nice and creamy. Since it's not available for Passover, does anyone know of a KLP brand with a comparable consistency? Thanks!
Food spoils, but it doesn't have to go so quickly. Boston University student and CHOW.com intern Austin Pohlen knows a nifty trick to make this staple snack last over a week longer than its expiration date. This special College Edition tip is part of a series aimed to help students on a budget with food and entertaining while living away from home.
How to Make Low-Calorie, Low-Fat Brownies
Brownies are one of life's great pleasures. In this CHOW Tip Marisa Churchill, author of Sweet & Skinny, shares a few easy ingredient substitutions so that indulging in brownies doesn't necessarily mean having to indulge in bigger pants. Here's her recipe so you can make her Double-Chocolate Brownies yourself.
How to Make a Low-Fat Salad Dressing
Margo True, food editor at Sunset magazine, shares a tip on how to make a delicious, low-fat salad dressing by swapping out one standard ingredient for a surprising one. (Here's her recipe.)
Molecularly Creamy Mashed Potatoes
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!