Is there an alternative to corn syrup to keeping mochi dough soft when left in the freezer/fridge for extended periods? I heard corn syrup is good at keeping the dough soft but I'm trying to avoid GM products.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.