The Best 1-Ingredient Upgrade for Cherries - Yahoo Life

A dash of this can amplify their flavor.

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When it comes to salt on fruit, opinions are strong and varied. Some people are repulsed by the notion of "ruining" sweet fruit by salting it directly, while others are diehard fans, swearing by the salt's ability to draw out flavor and make the fruit taste even better.

Despite always preferring salty snacks over sweet, I have to admit that I've been on the skeptical side of this particular combination for much of my life. My grandmother used to salt her cantaloupe generously, which horrified me as a child. But when I saw an Instagram post about putting salt on cherries—and read the comments about everyone thinking it's great—I figured the time had come to give it a try. Hopefully my more mature adult palate would allow me some insight into this puzzling practice.

So I bought some big, juicy Washington cherries, washed them thoroughly, drained them in a colander, and plopped a handful into a bowl. I grabbed some Himalayan pink salt and shook it over the cherries. Then I started eating, cautiously at first and then more boldly as I realized in amazement that the salt was, in fact, quite tasty.

Before long, I was rolling each cherry around in the bowl to pick up even more salt before eating. And suddenly I found myself giving an extra shake of salt over the whole batch. Most shockingly, when I took a bowl of unsalted cherries into my office later in the day, I found myself noticing the lack of salt. It was almost as if they had lost some of their intensity.

It turns out, that's the whole point of adding salt to fruit. It is an ancient cross-cultural practice that has long been recognized as a way of bringing fruit's flavor to the forefront, amplifying and enhancing it. Spices can do the same, hence the chili-lime watermelon trend.

Salt mitigates bitterness, particularly for fruits that are slightly underripe or tart, such as melons, cranberries, or grapefruit. Salt brings out the sweetness, lifting it above the bitterness and making each bite more appealing. The same concept applies to bitter vegetables like rapini, Brussels sprouts, kale, and cabbage, with salt helping to make them easier to eat.

Salting fruit has also been described as a way to rebalance the over-sweetness of modern-day fruit, much of which has been bred for maximum sugar content. Salt subdues the intensity of the sugar, making it more palatable.

If you haven't tried salt on cherries yet, you should. This might just become the tastiest trend of the summer—and a habit that sticks until your own grandchildren are someday watching you salt fruit with mixed fascination and alarm.

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Nutritionists Say These 2-Ingredient Bagels Are The Best Breakfast For Weight Loss - SheFinds

As you’ve probably heard time and time again, breakfast is the most important meal of the day. So what better way to start your day than with a nutritious, protein-rich meal that only requires two ingredients? This 2-ingredient bagel recipe is a healthy, weight-loss-friendly meal that takes seconds to make. All you need are 2 cups of almond flour, 1 ½ cups of Greek yogurt, a bowl, a whisk, and an oven and you can enjoy a delicious, protein-rich bagel.

Mary-Ellen Sabat, a nutritionist and personal trainer provided us with a step-by-step guide to making this delicious and nutritious breakfast to fuel your weight loss journey. Read on to learn more!

Every Successful Woman Needs One Of These Stylish Work Bags

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2-Ingredient Bagel Recipe

The ingredient list for this healthy bagel recipe is almost impossibly short! All you need are 2 cups of almond flour and 1 ½ cups of Greek yogurt. You can also add optional toppings like sesame seeds, poppy seeds, or everything bagel seasonings for added flavor. She provides the bagel recipe below.

Ingredients:

2 cups almond flour

1 ½ cups Greek yogurt (non-fat or low-fat)

Optional toppings:

Sesame seeds

Poppy seeds

Everything bagel seasoning

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Step-By-Step Recipe:

1.  Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2.  In a mixing bowl, combine the almond flour and Greek yogurt. Stir well until a dough forms. You may need to use your hands to knead and incorporate the ingredients fully.

3.  Divide the dough into four equal portions and shape each portion into a bagel shape by rolling it into a rope and joining the ends.

4.  If desired, dip each bagel into a small bowl of water and then roll it in your choice of toppings, such as sesame seeds, poppy seeds, or everything bagel seasoning.

5.  Place the shaped and topped bagels onto the prepared baking sheet.

6.  Bake the bagels in the preheated oven for about 25-30 minutes or until they turn golden brown and are firm to the touch.

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Once baked, you can then remove the bagels from the oven and allow them to cool for a few minutes before eating. Sabat explains the health and weight loss benefits of this recipe, "Almond flour tends to be denser and moister than regular flour, so the texture of these bagels may be slightly different from traditional bagels. However, they still offer a delicious and gluten-free alternative." Noted!

As for bagels in general, Sabat points out that bagels can be a part of a healthy breakfast for weight loss, "if they are prepared and consumed in a mindful and balanced way." Even though traditional bagels are often high in refined carbs and calories, there are healthy modifications you can make to the recipe to encourage weight loss.

Sabat says you can make bagels a healthier choice for weight loss by choosing grain-free bagels, watching your portion size, being mindful of toppings, and pairing the bagel with protein and vegetables.

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"Bagels made with almond flour or other high-fiber, options such as cassava flour are a better option than their refined flour counterparts. They contain more fiber, which can help you feel fuller for longer, are lower in net carbs so you do not spike as much fat-storing insulin, and support healthy digestion," Sabat says.

Although bagels are delicious, they are typically larger than a single serving, so Sabat recommends "slicing them in half or choosing smaller-sized bagels to control your portion." Similarly, it's crucial to be mindful of toppings.

"Traditional bagel toppings like cream cheese, butter, and high-calorie spreads can significantly increase the calorie content," she warns. Instead, consider using healthier toppings like avocado, hummus, or natural nut butter.

"To make your bagel breakfast more balanced and satiating, add a source of protein like eggs, smoked salmon, or tofu," Sabat adds. "Additionally, incorporating vegetables like sliced tomatoes, spinach, or cucumber can increase the nutritional value and add bulk without many calories."

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The Bottom Line

So there you have it! A 2-ingredient bagel recipe you can eat as a filling, healthy breakfast meal and still meet your weight loss goals. Made with fiber-rich almond flour and Greek yogurt that's high in probiotics, these bagels can help you stay fuller longer to avoid overeating. All of these factors make these bagels the perfect breakfast for weight loss!

Besides prioritizing whole, unprocessed foods, controlling your portion sizes, exercising consistently, and staying hydrated, Sabat emphasizes that it's important to find a sustainable routine that works for you and supports your long-term health goals.

READ MORE: Dietitians Agree: These 2-Ingredient Pancakes Are The 'Healthiest And Most Filling' Option For Weight Loss

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Aspartame: Diet coke contains THIS possibly carcinogenic ingredient; WHO warns against this popular artificial sweetener - timesofindia.com

Aspartame is used in diet coke, ice cream, chewing gum, diet soda, sugar-free soda, cereals, low-calorie coffee sweeteners, puddings, sugar-free desserts, sugar-free jams, and various other low-sugar or sugar-free packaged foods. “#WHO’s listing of #aspartame as possibly carcinogenic won’t affect drink companies that much as there are many other sweeteners, such as sucralose and stevia, they can use in sugar-free drinks, Li Shuguang, member of the Chinese Institute of Food Science and Technology, told Economic View,” Yicai Global reported.

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The Zesty Ingredient Swap You Can Make For Vinegar - Tasting Table

Luckily, swapping citrus juice for vinegar couldn't be easier when cooking. If you're using lemon, lime, or orange juice, you can replace your vinegar at a 1:1 ratio, and you can typically dump your citrus into the recipe during the same step as you would with the vinegar. Keep in mind that there may be slight flavor variations, depending on which type of juice you use. Orange juice, for instance, generally has more sugar than vinegar and may make your sauce or dish sweeter. If you find that the flavor changes too much, see where else you can remove sweetness in your dish — in the case of the honey-walnut shrimp, you could scale back a little on the brown sugar or honey.

And while citrus juice can effectively replace vinegar in almost all cooking recipes, some varieties will work better for some types of vinegar than others. The apple cider kind, for instance, already has a slightly fruity flavor and tastes a little sweeter than most, so it works well when swapped with orange juice. White or malt vinegar, on the other hand, which are full of sourness but can still brighten up other ingredients, work well when subbed out for equal amounts of lemon or lime juice. But when you're in a hurry, it's a safe bet to substitute vinegar for whichever citrus juice you have in the fridge.

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This 3-Ingredient Ice Cream Is the Easiest Dessert Youll Make All Summer - Yahoo Life

No ice cream machine necessary!

Simply Recipes / Christine Fiorentino

I believe there’s a reason to love each season in the kitchen, and around here, summer cooking is all about nostalgia, ease, and a childlike sense of whimsy. That’s the way I grew up, and it’s the same energy I’m passing onto my own family and a major element of the love I share from my home kitchen.

If you’re looking for a delicious homemade dessert idea, a fun go-to project with the kiddos, or simply a new dessert recipe to add to your arsenal, here’s one I’ve been whipping up (pun totally intended) for many years now, and a kid-friendly treat I now make with my toddler: a no-churn vanilla ice cream.

There’s nothing more fun or nostalgic than indulging in a big bowl of ice cream at the end of a sweltering summer day. This ice cream isn’t just soft, creamy, and luscious—it’s also foolproof and truly enjoyable to make together. Best yet, all you need is just three ingredients and a freezer.

For over a decade, I lived in tiny city apartments, so I never had space to store a big, bulky ice cream maker. Discovering this method changed the game for me because I could finally play around with creating different ice cream flavors in my tiny city kitchen nook.

Simply Recipes / Christine Fiorentino

How to Make Homemade No Churn Vanilla Ice Cream

Here’s how I make 3-ingredient no-churn vanilla ice cream. You'll need:

• 2 cups chilled heavy whipping cream

• 3/4 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

• 1 (14-ounce) can sweetened condensed milk

Pop a loaf pan in the freezer to chill while you make the ice cream.

Add the heavy whipping cream to the bowl of a stand mixer or a large bowl if using a hand mixer. Whip until slightly thickened, then add the vanilla paste or extract. Continue whipping the mixture on medium-high speed until stiff peaks form, scraping the sides of the bowl as needed, 5 to 6 minutes.

Gently fold in the first half of the sweetened condensed milk. Once combined, fold in the second half.

Transfer the ice cream mixture to the chilled loaf pan. Cover the top with a sheet of parchment paper, then wrap the pan tightly with aluminum foil. Freeze until set, overnight or for at least 6 hours.

Remove the prepared ice cream from the freezer 5 minutes before you’re ready to serve.

Simply Recipes / Christine Fiorentino

Tips For Making My 3-Ingredient No-Churn Vanilla Ice Cream

Chill the Mixer Bowl

This isn’t imperative, and I don’t always do it myself, but it is effective and will aid the heavy cream whip quickly and evenly. This will also ensure that the stiff peaks will hold their form as you fold in the room temperature sweetened condensed milk.

Don’t Leave Your Heavy Cream’s Side While It’s Whipping

The whipping process is gradual and begins slowly, but once that cream begins to thicken, you need to stand by and keep a close eye on those peaks. Whipped cream can turn from light and fluffy stiff peaks to deflated and clumpy curds on the road to Butterville in mere seconds. Over whipping cream causes the fat to separate from the liquid and if that happens, you’ll have to begin the recipe again.

Use Vanilla Bean Paste For Flavor and Appearance

Vanilla bean paste is made with vanilla bean seeds and ground vanilla bean powder. It has a syrupy, pasty texture, and a very rich and intense flavor. While vanilla extract also works well for this recipe, vanilla bean paste is more potent, so you don’t need quite as much. I suggest using paste over extract if you love seeing little bits of vanilla bean in your ice cream.

Add the Sweetened Condensed Milk in Two Parts

You don’t want to weigh down the light and fluffy cream you’ve just whipped. Fold in the first half of the can, and then once slightly combined, add the second half.

Get Creative With Add-Ins!

Once you master this basic vanilla ice cream recipe, the fun has only just begun! Alternate layers of the whipped cream mixture with crushed Oreos for cookies and cream ice cream; cookie dough bites and mini chocolate chips for chocolate chip cookie dough ice cream; peppermint extract and crushed candy canes for candy cane ice cream; or rainbow sprinkles and chunks of vanilla cake for birthday cake ice cream. Nothing changes, you can just add layers of your favorite mix-ins—the sky's the limit!

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An ingredient in toothpaste may make electric cars go farther - Tech Xplore

Design of lithium metal battery with electrolyte containing a fluorinated cation (atomic structure at center). The "interface" area represents the layer with fluorine that forms on the anode surface, as well as the cathode surface. Credit: Argonne National Laboratory.)

An ingredient in many toothpastes is sodium fluoride, a compound of fluorine. It is added to protect teeth against decay. But compounds containing fluorine have other practical uses that might surprise you. Scientists at the U.S. Department of Energy's (DOE) Argonne National Laboratory have discovered a fluoride electrolyte that could protect a next generation battery against performance decline.

"An exciting new generation of battery types for electric vehicles beyond lithium ion is on the horizon," said Zhengcheng (John) Zhang, a group leader in Argonne's Chemical Sciences and Engineering division.

The chemistries of non-lithium-ion batteries offer twice or more energy stored in a given volume or weight compared to lithium ion. They could power cars for much longer distances and could even power long-haul trucks and aircraft one day. The expectation is that widespread use of such batteries will help address the problem of climate change. The main problem is that their high energy density declines rapidly with repeated charge and discharge.

One of the main contenders has an anode (negative electrode) made of lithium metal in place of the graphite normally used in lithium-ion batteries. It is thus called a "lithium metal" battery. The cathode (positive electrode) is a metal oxide that contains nickel, manganese and cobalt (NMC). While it can deliver more than double the energy density possible with a lithium-ion battery, that outstanding performance rapidly vanishes within less than a hundred charge-discharge cycles.

The team's solution involved changing the electrolyte, a liquid through which lithium ions move between cathode and anode to implement charge and discharge. In lithium metal batteries, the electrolyte is a liquid consisting of a lithium-containing salt dissolved in a solvent. The source of the short cycle-life problem is that the electrolyte does not form an adequate protective layer on the anode surface during the first few cycles. This layer, also called solid-electrolyte-interphase (SEI), acts like a guardian, allowing lithium ions to freely pass in and out of the anode to charge and discharge the battery, respectively.

Their research is published in the journal Nature Communications.

The team discovered a new fluoride solvent that maintains a robust protective layer for hundreds of cycles. It couples a fluorinated component that is positively charged (cation) with a different fluorinated component that is negatively charged (anion). This combination is what scientists call an ionic liquid—a liquid consisting of positive and negative ions.

"The key difference in our new electrolyte is the substitution of fluorine for hydrogen atoms in the ring-like structure of the cation part of the ionic liquid," Zhang said. "This made all the difference in maintaining high performance for hundreds of cycles in a test lithium metal cell."

To better understand the mechanism behind this difference at the atomic scale, the team drew upon the high performance computing resources of the Argonne Leadership Computing Facility (ALCF), a DOE Office of Science user facility.

As Zhang explained, simulations on the ALCF's Theta supercomputer revealed that the fluorine cations stick to and accumulate on the anode and cathode surfaces before any charge-discharge cycling. Then, during the early stages of cycling, a resilient SEI layer forms that is superior to what is possible with previous electrolytes.

High-resolution electron microscopy at Argonne and Pacific Northwest National Laboratory revealed that the highly protective SEI layer on the anode and cathode led to the stable cycling.

The team was able to tune the proportion of fluoride solvent to lithium salt to create a layer with optimal properties, including an SEI thickness that is not too thick or thin. Because of this layer, lithium ions could efficiently flow in and out of the electrodes during charge and discharge for hundreds of cycles.

The team's new electrolyte offers many other advantages as well. It is low cost because it can be made with extremely high purity and yield in one simple step rather than multiple steps. It is environmentally friendly because it uses much less solvent, which is volatile and can release contaminants into the environment. And it is safer because it is not flammable.

"Lithium metal batteries with our fluorinated cation electrolyte could considerably boost the electric vehicle industry," Zhang said. "And the usefulness of this electrolyte undoubtedly extends to other types of advanced battery systems beyond lithium ion."

More information: Qian Liu et al, A fluorinated cation introduces new interphasial chemistries to enable high-voltage lithium metal batteries, Nature Communications (2023). DOI: 10.1038/s41467-023-38229-7

Provided by Argonne National Laboratory

Citation: An ingredient in toothpaste may make electric cars go farther (2023, June 28) retrieved 29 June 2023 from https://ift.tt/A43HgpT

This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.

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Exclusive: Indian firm used toxic industrial-grade ingredient in syrup - sources - Reuters

NEW DELHI, June 28 (Reuters) - The Indian manufacturer of cough syrups that Uzbekistan said last year had poisoned 19 children used a toxic industrial-grade ingredient rather than the legitimate pharmaceutical version, two sources with knowledge of the matter told Reuters.

The company, Marion Biotech, bought the ingredient — propylene glycol (PG) — from trader Maya Chemtech India, as reported by Reuters. But Maya did not have a licence to sell pharmaceutical-grade materials and "dealt in industrial-grade only," according to a source at the firm with knowledge of the Marion investigation.

"We did not know Marion was going to use it to make cough syrups," said the person, who declined to be identified while the case is investigated. "We are not told where our material is used."

The two sources said the syrup was made with industrial-grade PG, a toxic material widely used in liquid detergents, antifreeze, paints or coatings, and to enhance the effectiveness of pesticides.

"Marion bought commercial-grade propylene glycol," said a second source, an investigator, who declined to be named while the inquiry is ongoing.

"They were supposed to take Indian Pharmacopoeia-grade," the source added, referring to national standards for the composition of pharmaceutical products.

Marion also did not test the ingredient before using it in the syrups it sold to Uzbekistan, the investigator said.

India's drugs and cosmetics rules say manufacturers are responsible to ensure the safety of ingredients they use.

Maya is not facing charges, according to the company source, but the investigation is ongoing. Deepak Sharma, an Assistant Drugs Controller for the national capital territory of Delhi, where Maya is based, declined to comment, saying the case was being investigated by federal drugs authorities.

Marion, which says it deals in pharmaceuticals, herbal and cosmetics products, has previously denied any wrongdoing. Neither the company, nor India's drug regulator or health ministry responded to requests for comment.

An analysis last year by Uzbekistan's health ministry showed the Marion-made cough syrups, Ambronol and DOK-1 Max, contained unacceptable amounts of toxins diethylene glycol (DEG) and ethylene glycol (EG), used in products that are not for human consumption.

Uzbekistan in January arrested four people in relation to the 19 deaths, including two executives at a company that imported the Marion drugs. Reuters could not establish the status of the case.

Uzbekistan's health ministry did not respond to a question on possible penalties there.

"SPURIOUS AND ADULTERATED"

DEG and EG have been used by unscrupulous actors as a substitute for propylene glycol because they are cheaper, according to pharmaceutical manufacturing experts.

The World Health Organization told Reuters earlier this month its working theory is that in 2021, when prices of propylene glycol spiked, one or more suppliers mixed the cheaper toxic liquids with the legitimate chemical.

Asked to comment on the ingredients used by Marion, a WHO spokesperson said, "it is important that product manufacturers only use appropriately qualified suppliers."

Tests in January by an Indian government laboratory found 22 samples of Marion-made syrups were "adulterated and spurious," the country's drug controller said in March.

Authorities in the state of Uttar Pradesh, where Marion is based, cancelled Marion's licence in March. Police arrested three of its employees and issued warrants for the arrest of two directors. The three employees have since been released on bail, said Uttar Pradesh police officer Vijay Kumar.

One of them, operations head Tuhin Bhattacharya, said he had stopped working for Marion, which Reuters could not verify. Reuters could not contact the other two, chemists Mool Singh and Atul Rawat, or their lawyers.

A lawyer for the two Marion directors told the state's Allahabad High Court in April that the drugs had been found "not of standard quality" but not adulterated, adding that the directors had not committed any offence in India as the drugs were meant exclusively for export, according to a court order seen by Reuters.

The court barred police from arresting the directors, Jaya Jain and Sachin Jain, unless they had been convicted. Their lawyer, Rohan Gupta, did not respond; Reuters could not reach the directors.

India's drug regulator ordered the country's drugmakers not to buy PG from Maya in March, Reuters has reported.

STANDARDS

Besides the deaths in Uzbekistan, at least 70 children died in Gambia last year after taking cough syrups made by another company in India that were found to be contaminated with the toxins, and tainted cough syrups made in Indonesia were linked to the deaths of more than 200 children there.

The deaths prompted an international inquiry into the pharmaceutical supply chain.

International standards allow only trace amounts of EG and DEG in pharmaceutical-grade propylene glycol. Limits for the industrial or commercial grade version are not as stringent, because they are not supposed to be ingested by humans.

The toxins were found in cough syrups exported to Gambia by the other Indian company, Maiden Pharmaceuticals. The WHO linked these syrups to the children's deaths; Maiden has denied any wrongdoing.

Gambia told India's drug regulator in June that from July 1 it would make it mandatory for all pharmaceutical products from India to be inspected and tested in India, at the cost of the Indian exporter, prior to shipment -- the first known restrictions on national exports following the deaths linked to Indian-made syrups.

India made it mandatory for companies to have their cough syrups tested before export from June.

Reporting by Saurabh Sharma and Krishna N. Das; Additional reporting by Jennifer Rigby in London and Olzhas Auyezov in Almaty; Edited by Sara Ledwith, Michele Gershberg and Deepa Babington

Our Standards: The Thomson Reuters Trust Principles.

Krishna N. Das

Thomson Reuters

As the breaking news editor for South Asia, Krishna leads a team of reporters in the region covering everything from political and general news to economic and financial news. He also closely tracks India’s health industry and all things Bangladesh. He was a member of teams that won the Society of Publishers in Asia awards in 2017 and 2018 for Reuters coverage of the Bangladesh Bank heist and the Rohingya refugee crisis. He served as Malaysia bureau chief in 2019/20 before returning home. Krishna earlier led India’s political and general news team.

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The Ingredient Upgrade That Will Transform Your Bolognese - Tasting Table

While you may think of them as the key element in a pâté more than anything else, chicken livers are actually a common ingredient in Italian cuisine, whether they are grilled on their own or tossed in with pasta. And while every family has their own rendition of Bolognese, there is no real right or wrong way to make one outside of one's own preference. Chicken livers are certainly not outside cultural norms, and they shouldn't be outside of your consideration.

One of the reasons to use chicken livers in Bolognese is to create a rich and silky texture to the sauce. The chicken livers also help the sauce coat the pasta instead of just sitting on top of it. The key is to sauté the chicken livers before they go into the sauce, which will caramelize them and add an extra depth to their flavor.

Once the livers are added to the sauce, they will disappear amongst the other meat, leaving only their richness behind. In terms of purchasing, make sure you are buying the best quality chicken livers available. You can purchase these from a butcher or a reputable brand you trust. Either way, use them quickly or put them in the freezer, where they will last for up to a year if stored properly.

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Liquid oxygen beauty's new super-ingredient - Financial Times

Sometimes the best ideas are right in front of you. For the skincare industry, that’s oxygen. On top of supplying our bodies with energy, oxygen supports healthy skin by maintaining cell turnover. As our oxygen levels deplete with age – around 60 per cent of the skin’s oxygen capacity is lost by the age of 40 – this renewal process starts to slow down. The result is an increased risk of fine lines and wrinkles. 

Element Eight O2 Peptide Firm Perfect Cream, $250 for 50ml

“Your skin needs oxygen in order to work optimally,” says LYMA founder Lucy Goff, who recently updated the brand’s Oxygen Mist to include 100 per cent active stabilised oxygen, a non-toxic liquid concentrate. While stabilised oxygen has been used in medicine since the 1920s, the beauty industry has historically favoured the gas form for use in oxygen facials. But experts disagree as to whether oxygen in gas form is able to penetrate the skin. LYMA uses oxygen in a liquid form, which the brand promises can help boost moisture, repair the skin’s barrier function and increase collagen.

Other brands now using oxygen in liquid form include Beauty Pie and Element Eight. Barcelona-based Natura Bissé, meanwhile, uses a mix of hydrogen and oxygen in its Oxygen Complex serum. 

Auteur Definitive Density Cream, £288 for 30ml

Skin expert Melanie Grant is an advocate of oxygenated skincare, but says not all formulations are equally effective. “I recommend formulas that work with medical-grade perfluorocarbons [oxygen carriers] that can transport oxygen molecules transdermally [through the skin into the bloodstream],” she says, pointing to Biologique Recherche’s Masque VIP O2 and Auteur’s Definitive Density Cream. Look for brands that have “clinical data to support their claims”, and apply alongside a “firm, purposeful facial massage”. 

Customers are looking for products that are “rooted in the science [an expert] has studied all their lives”, says Farfetch’s Sophia Panych. Chief among these experts is 111Skin co-founder Yannis Alexandrides, whose work as a plastic surgeon has inspired a range of non-invasive skincare. The brand’s Oxygen Express Mask is a case in point: a five-minute dose promises to brighten, tighten and refresh.

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Liquid oxygen, beauty's new super-ingredient - Financial Times
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The Zesty Ingredient Swap You Can Make For Vinegar - Tasting Table

Luckily, swapping citrus juice for vinegar couldn't be easier when cooking. If you're using lemon, lime, or orange juice, you can replace your vinegar at a 1:1 ratio, and you can typically dump your citrus into the recipe during the same step as you would with the vinegar. Keep in mind that there may be slight flavor variations, depending on which type of juice you use. Orange juice, for instance, generally has more sugar than vinegar and may make your sauce or dish sweeter. If you find that the flavor changes too much, see where else you can remove sweetness in your dish — in the case of the honey-walnut shrimp, you could scale back a little on the brown sugar or honey.

And while citrus juice can effectively replace vinegar in almost all cooking recipes, some varieties will work better for some types of vinegar than others. The apple cider kind, for instance, already has a slightly fruity flavor and tastes a little sweeter than most, so it works well when swapped with orange juice. White or malt vinegar, on the other hand, which are full of sourness but can still brighten up other ingredients, work well when subbed out for equal amounts of lemon or lime juice. But when you're in a hurry, it's a safe bet to substitute vinegar for whichever citrus juice you have in the fridge.

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The 2-Ingredient Anti-Inflammatory Strawberry Lemonade Sorbet Recipe Well Be Making All Summer - WellGood

POV: You’re eight years old, and you hear the unmistakable jingle of the ice cream truck steadily approaching your street. Instantly—much like your family dog when they hear the word “treat”—your taste buds start salivating. May I have one ice-cold red, white, and blue rocket-shaped popsicle, please? Your tongue proceeds to remain purple until school starts in September. Life is good.

One of our newly-discovered (code for "slightly more adult-friendly") ways to enjoy an sweet summer treat? This recipe for two-ingredient strawberry lemonade sorbet—it's equal parts delicious, easy, and pretty to look at. Ahead, find the simplest way to make homemade sorbet... batteries and colorful tongue not included.

How to make two-ingredient strawberry lemonade sorbet

Consider this two-ingredient dessert the perfect mashup of two summer staples: lemonade and ice cream. In a recent TikTok video by @crowdedkitchen, we learned that you can make homemade sorbet from the comfort of your home. Best part? There’s no need to invest in a fancy ice cream machine. Instead, all you need is one food processor, four lemons (or three-quarters cup of juice), five cups of frozen strawberries, one-third cup of agave or honey (optional), and only five minutes of your time. Easy enough, right?

@crowdedkitchen STRAWBERRY LEMONADE SORBET 🍓🍋🍨 Just 3 ingredients & served up in the cutest lemon half for an easy summer treat that we can’t get enough of. #strawberry #pinklemonade #strawberrylemonade #lemontok #lemon ♬ original sound - Crowded Kitchen

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First things first, start by cutting the lemons in half lengthwise, then squeeze the juice of the lemons and remove the seeds. (Note: Don’t toss the lemon halves!) Then, in a large food processor, combine the frozen strawberries, lemon juice, and the sweetener of your choice—if desired. Blend until thoroughly combined and the mixture resembles sorbet. Of course, you can serve it right away for a soft-serve dessert. However, if you’re feeling extra fancy schmancy and want to take things up a notch, listen up.

Remember the lemon halves we mentioned earlier you shouldn’t throw away? The creators behind Crowded Kitchen ingeniously reused them as molds (!) for the sorbet filling. Talk about a brilliant waste-free food hack. To make ‘em, they simply scoop away all of the fruit's pulpy guts and fill each lemon shell up to the brim with the Barbie-pink strawberry lemonade sorbet. To ensure the filling has time to set and doesn’t fully melt in the process, place them on a small sheet pan and freeze them for a few hours before serving.

If you have any leftovers (unlikely, but just saying), feel free to add the remaining sorbet into a small loaf pan to freeze for an ice cream shop-style, scoopable tub of ice cream to nosh on throughout the week.

Another tasty flavor variations to try

Not a huge strawberry fan or lemon head? Crowded Kitchen shared a follow-up mango lime sorbet recipe that’s equally delicious.

@crowdedkitchen MANGO LIME SORBET 🥭🍨 Island way sorbet who?? Make it yourself with wayyy less sugar and no dairy for the cutest (and most delicious!) summer treat. #mango #sorbet #easyrecipes #mangosorbet ♬ original sound - Crowded Kitchen

The difference this time is that here, you'll carefully carve out the flesh of the mango (instead of a lemon) without damaging the peel to create a shell for the ice cream. Then, once successfully removing the mango meat, transfer the diced-up fruit onto a sheet pan to freeze. After it’s fully frozen, you’ll continue making the DIY sorbet by applying the same methods as the strawberry lemonade version.

As a refresher to the recipe, combine five cups of frozen mango, a quarter cup of freshly-squeezed lime juice, and a quarter cup of the sweetener of your choice (again, it’s optional). Blend until smooth and creamy. Finally, fill the mango boats with the homemade sorbet and freeze them until solidified. 

Of course, mango lime and strawberry lemonade are superior flavor combinations. But the choice is ultimately yours, and the options for whipping together different variations are virtually endless—a few others come to mind: cantaloupe lime, pineapple coconut, or pomegranate lemon. Keep ‘em coming, we say!

Next on the menu? Dairy-free pineapple ginger Dole Whip:

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This 2-Ingredient Puff Pastry Appetizer Is Seriously Show-Stopping - Yahoo Life

Prepare to blow your guests away.

Pinkybird/Getty Images

Puff pastry has truly made a comeback over the last few months, and it's not hard to see why. It's inexpensive, it cuts back on any prep work tremendously, it often doesn't require much baking time, and it can elevate almost any simple ingredient. This puff pastry trend (although I'm sure your mind goes straight to the upside-down tart) is a French appetizer called a Tarte de Soleil–and it couldn't be easier (or tastier).

The Tarte de Soleil only has two ingredients: puff pastry and soft spreadable herb cheese. The original creator used the Alouette Garlic & Herb cheese, although you could use whatever you'd like. I, for example, decided to use my favorite–Boursin Garlic & Herb cheese.

The process is also surprisingly simple and took way less time than I thought it would. All you have to do is spread the cheese between two circles of puff pastry, cut and twist rays along the edge, brush with egg wash, and bake. The result is a super flaky, buttery, cheesy, and all-in-all flavorful appetizer tart that tastes delicious and looks like a true showstopper.

Tarte de Soleil Variations to Try

• Make your own spreadable cheese filling by combining cream cheese, chopped basil, chopped garlic, lemon zest, salt, and pepper.

• Finish the Tarte de Soleil off with a tasty garnish. Combine melted butter, chopped garlic, and parsley, then brush all over the top after baking.

• Rather than using a spreadable cheese, brush garlic butter between the pastry and fill it with grated Cheddar cheese or mozzarella.

• Regardless of what you put between the pastry, this recipe would taste even better with a marinara sauce served alongside.

Recipe to Make Tarte de Soleil at Home

Pinkybird/Getty Images

Ingredients:

Instructions:

1. Preheat the oven to 325 degrees F (165 degrees C) and line a rimmed baking sheet with parchment paper.

2. In a small bowl, stir to combine the egg and water for the eggwash.

3. Unroll the puff pastry sheets on a clean work surface, then take an 8- or 9-inch round plate and place it over half of the puff pastry. Use a knife to trace a circle all around the plate.

4. Transfer one of the pastry circles to the prepared baking sheet and spread the desired amount of cheese all over the surface. Place the second pastry circle over top.

5. Place a 2-inch round cup or circular cookie cutter in the center of the pastry and press down slightly (it should not go through the pastry). Using a knife, cut a slit on all four sides starting from the edge of the inside circle all the way to the edge of the pastry. Repeat so that each quarter has a total of 8 rays.

6. Carefully twist the rays, then brush the Tarte de Soleil with eggwash.

7. Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 25 minutes.

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The super affordable secret ingredient behind Queen Elizabeth's favorite sandwiches at Buckingham Palace - Woman & Home

The Queen was famed for her love of cucumber sandwiches, but you might not have known that the late monarch's favorite snack contained a secret ingredient.

---

The late Queen Elizabeth reportedly observed the tradition of eating sandwiches at 4pm every day for the past several decades. 

Her sandwich of choice was cucumber, and it's now been revealed that those cucumber sandwiches contained a key ingredient that you can easily get your hands on - and it's budget-friendly.

TV presenter Jenny Hanley opened up about enjoying the famous afternoon tea at Buckingham Palace, explaining, "The most wonderful thing that happened at one of the Buckingham Palace garden parties that I was lucky enough to go to was not the fact of the scones but the cucumber sandwiches."

(Image credit: Getty)

She added, revealing the key ingredient, "They may be a joke to some people, but when you've had a cucumber sandwich out on the grass at the back of Buckingham Palace and the sun is shining and there's mint in it, then you know you've made it!"

"I will never make a cucumber sandwich without chopped mint in it again," she added. It was revealed that the sandwiches were made with buttered white bread, sliced cucumber, a “dash” of mint and a pinch of pepper.

The Queen was very particular about her afternoon tea and had a specific order, which was revealed by former royal chef, Darren McGrady.

He said, "The Queen loved afternoon tea, I would say it’s probably one of her favorite meals." He also confirmed that she never missed it – regardless of her location or commitments. 

(Image credit: Photo by Max Mumby/Indigo/Getty Images)

---

"The Queen had afternoon tea every day, wherever she was in the world," he said. "If we were at Buckingham Palace and she was on her own for tea, or whether she had Prince William come and join her, or whether she had a garden party for 6,000 people, or even if she was on the Royal Britannia in Australia." 

As for what the Queen liked to eat during these afternoon teas, it looks like she had quite the penchant for the menu's sweeter bites. McGrady explains that, while the royal matriarch was 'frugal' and 'by no means a foodie', she refused to deprive herself of her chefs' baked treats. 

"Every day, she would have what we called a 'cut cake’ – meaning she would cut a slice of it off – small cakes like eclairs or raspberry tartlets," he told the Telegraph. 

The Queen also had a strange request when it came to scones, insisting that the same flavors were never served two days in a row.

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The super affordable secret ingredient behind Queen Elizabeth's favorite sandwiches at Buckingham Palace - Woman & Home
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This One Surprising Ingredient Could Help Repel Mosquitoesand You Probably Already Own It - Yahoo Life

Ah, summer! Pool parties, backyard barbecues, family vacations and sunshine galore! The kids are out of school and the weather is finally warm enough to enjoy. What's not to love about summer? Well, bugs, for one. Mosquitoes to be exact. No one likes mosquitoes—what purpose do they really serve, anyway?

Companies the world over have created everything they can think of to rid our lives of this pesky insect, and while some of them do work, some of them are downright annoying. The smell of certain bug sprays and how sticky they can be are definitely off-putting. But what if there was a better way to protect yourself and your loved ones from those itchy bites? You've come to the right place! Keep reading to discover the one surprising ingredient you need to help repel mosquitoes.

Related: Avoid Getting Eaten Alive This Summer With These 25+ Plants That Repel Mosquitoes

The One Surprising Ingredient To Help Repel Mosquitoes

When we think of summer and being outside, inevitably we think of sweat, sunburns and mosquito bites. To help alleviate those issues there's deodorant, sunscreen and coconut oil? Yep, that's right. Using coconut oil and coconut-scented products can actually help deter those pesky little bugs from biting you. While there are other bug repellents already on the market, it's been proven that a more natural approach can sometimes work better! According to a 2018 study, "Increasing regulations and growing public health concerns about synthetic repellents and insecticides like DEET have sparked interest in developing plant-based repellents that are more effective and longer lasting."

Organic Coconut Oil, Cold-Pressed - Amazon's no. 1 Bestseller

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Who knew? Coconut oil and its many uses have gained a lot of traction on social media lately. Now, there's yet another practical use to add to its many attributes! If you haven't kept this ingredient in your kitchen before now, with warmer temps coming it might be time to make that change!

To make a repellent out of coconut oil, simply apply it to your skin like lotion. You can also add essential oil such as peppermint, tea tree or rosemary to the coconut oil to enhance the effectiveness. Another way to make a repellent is to mix liquid coconut oil and lemon eucalyptus essential oil to a spray bottle and shake before spraying to apply.

Another study states that while "it’s still unclear whether the coconut scent itself repels mosquitoes or whether it enhances one of the naturally occurring chemicals on human skin that is a repellent," it's safe to say that using coconut scented products this summer could save you quite a bit of heartache and pain.

If you're wondering which products you should try out, this recent study from May 2023 does a wonderful job of describing the different effects of Dove, Dial, Native and Simple Truth soaps. They chose those four based on their popularity, but there are plenty of other soaps that you could try! They found the soap with the highest level of deterrence to be Native, but it really all depends on your body chemistry and how it reacts with whatever product you choose to use.

What Other Scents May Repel Mosquitoes

The 2023 study lists multiple chemicals that are found in certain scents that they used as a repelling mixture. (These were most closely related to the makeup of the Native soap they used.) They are:

• Benzyl benzoate (an organic compound found in the scent of flowers and commonly used to treat scabies and lice)

• γ-nonalactone (a component of watermelon’s scent and identified as a key compound of the aroma of American Bourbon)

• Benzaldehyde (an aromatic aldehyde commonly found in plants with a characteristic almond-like odor)

It has also been found that utilizing these scents can help repel mosquitos as well. Whether you use a soap, plant the natural plant in your yard or keep a potted plant on your back patio, or light a candle, these scents are worth a try to keep those bugs away!

• Lavender

• Citronella

• Clove

• Peppermint

• Basil

• Cedarwood

• Eucalyptus

• Lemongrass

• Rosemary

Keep Reading: Shoppers Say This Electric Bug Zapper ‘Significantly Reduced’ the Number of Insects Flying Around

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This One Surprising Ingredient Could Help Repel Mosquitoes—and You Probably Already Own It - Yahoo Life
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The super affordable secret ingredient behind Queen Elizabeth's favorite sandwiches at Buckingham Palace - Woman & Home

The Queen was famed for her love of cucumber sandwiches, but you might not have known that the late monarch's favorite snack contained a secret ingredient.

---

The late Queen Elizabeth reportedly observed the tradition of eating sandwiches at 4pm every day for the past several decades. 

Her sandwich of choice was cucumber, and it's now been revealed that those cucumber sandwiches contained a key ingredient that you can easily get your hands on - and it's budget-friendly.

TV presenter Jenny Hanley opened up about enjoying the famous afternoon tea at Buckingham Palace, explaining, "The most wonderful thing that happened at one of the Buckingham Palace garden parties that I was lucky enough to go to was not the fact of the scones but the cucumber sandwiches."

(Image credit: Getty)

She added, revealing the key ingredient, "They may be a joke to some people, but when you've had a cucumber sandwich out on the grass at the back of Buckingham Palace and the sun is shining and there's mint in it, then you know you've made it!"

"I will never make a cucumber sandwich without chopped mint in it again," she added. It was revealed that the sandwiches were made with buttered white bread, sliced cucumber, a “dash” of mint and a pinch of pepper.

The Queen was very particular about her afternoon tea and had a specific order, which was revealed by former royal chef, Darren McGrady.

He said, "The Queen loved afternoon tea, I would say it’s probably one of her favorite meals." He also confirmed that she never missed it – regardless of her location or commitments. 

(Image credit: Photo by Max Mumby/Indigo/Getty Images)

---

"The Queen had afternoon tea every day, wherever she was in the world," he said. "If we were at Buckingham Palace and she was on her own for tea, or whether she had Prince William come and join her, or whether she had a garden party for 6,000 people, or even if she was on the Royal Britannia in Australia." 

As for what the Queen liked to eat during these afternoon teas, it looks like she had quite the penchant for the menu's sweeter bites. McGrady explains that, while the royal matriarch was 'frugal' and 'by no means a foodie', she refused to deprive herself of her chefs' baked treats. 

"Every day, she would have what we called a 'cut cake’ – meaning she would cut a slice of it off – small cakes like eclairs or raspberry tartlets," he told the Telegraph. 

The Queen also had a strange request when it came to scones, insisting that the same flavors were never served two days in a row.

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The super affordable secret ingredient behind Queen Elizabeth's favorite sandwiches at Buckingham Palace - Woman & Home
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Fenton-based ingredients supplier is a family-owned business that 'loves their people' - St. Louis Post-Dispatch

Daniel Neman

FENTON — The chocolate in your chocolate milk may well come from a relatively unknown St. Louis-area company, where the employees are as contented as the cows.

International Food Products Corp. was voted one of the Top Workplaces among mid-sized businesses in the St. Louis region for 2023. The employees may be happy, but the Fenton-based company may not be the first that comes to mind when listing area businesses.

“We tout ourselves as the best-kept secret in the food industry, and I think we’re also the best-kept secret in St. Louis,” said Jamie Moritz, the general manager.

IFPC makes and distributes dozens of products through 14 distribution centers around the country. In the local area, at their Aviator manufacturing plant (the old Ford factory) in Hazelton, the biggest product is chocolate dairy powder, which is used to make chocolate milk.

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The powder is shipped out to dairy companies that mix it with milk and sugar or high fructose corn syrup.

“We supply ingredients to food manufacturers and dairy processors,” Moritz said. “Names you know and names you don’t. Everyone from General Mills to Golden Foods in St. Louis, from California to New York,” Moritz said.

Food companies reach out to IFPC when they need industrial-sized amounts of olive oil or honey, granulated sugar or chocolate chips, sea salt or vitamin C. They even carry such obscure grains as amaranth and teff, though sales of these, Moritz said, are minimal.

Two of their plants — one in St. Louis and one in Kansas City — are devoted to sugar and corn sweeteners. These items can either be kept in their original forms and shipped out to customers, or the sugar, for instance, can be turned into liquid sucrose and delivered in bulk trucks.

They also buy and resale raw ingredients, essentially acting as warehouses, or delivering the goods directly from the manufacturers to the customers.

The company was founded in 1974 by Fred Brown Sr., who now acts as the company’s chairman. His son, Clayton Brown, is the CEO. According to his company biography, Clayton Brown began working at his father’s company when he was still in high school, unloading railcars of sugar at the warehouse.

The family still owns the business.

“What makes us great is simple: The Brown family and the family atmosphere that they live every day, not just preach,” said Moritz, who came to the company in 1997 and has never worked anywhere else.

That family atmosphere is evident in the company’s social media posts: They have an entire week of festivities at Christmas; food and drinks for employees and their families at 9 Mile Garden; Halloween activities that last year included photos of employees’ children in their costumes; bring your dog to work day; special food for the Cardinals’ opening day and a lot more.

“The family loves their people. That shines through in a lot of ways, in the way that they take care of us. They are in business not to make a profit but to provide a good life for the people who work for them,” Moritz said.

“They show that in the way they compensate employees, the way they value the work-life balance. They did that before COVID, before it was trendy. They’ve always had that value, your own family is more important than work.”

The company offers what Moritz calls “a very flexible remote schedule.” Employees can come in one day a week or up to five days a week.

“But we create an atmosphere where people want to come in and engage with other people and not just do the work. We’re a people business,” Moritz said.

IFPC has about 450 employees around the country, with 150 or so in the St. Louis area. The local number includes workers at two sister companies that are also owned by the Brown family, the sustainability-minded Green Field Solutions and the animal-food company International Ingredient Corporation.

Kate Berryman, a training and development specialist, has been with the companies for 10 years. She enjoys the family atmosphere, the flexibility and the fact that “everyone here is super-nice,” she said.

An important part of the esprit de corps are all of the events, such as the annual bags — cornhole — tournament held each May.

“It’s so much fun and it’s a great way to mingle and meet people you don’t see all the time,” she said.

Top workplaces, midsize category

There were 66 companies with 499-150 regional employees who participated in the survey.

Rank	Name	Founded	Ownership	Sector	Headquarters	Area employees
1	Benjamin F Edwards	2008	Private	Financial services	St. Louis	195
2	International Food Products Corp.	1974	Private	Other	Fenton	224
3	RedKey Realty Leaders	2012	Private	Real estate	St. Louis	195
4	USA Mortgage, a Division of DAS Acquisition Company, LLC	2001	Partnership	Mortgage	St. Louis	338
5	Buckingham Wealth Partners	1994	Parent company	Financial services	St. Louis	286
6	Moneta	1869	Private	Financial services	St. Louis	412
7	Core & Main	2017	Private	Wholesale	St. Louis	325
8	Guild Mortgage Company	1960	Public	Mortgage	Chesterfield	200
9	CLA	1983	Partnership	Accounting and professional services	Minneapolis	187
10	BAH	1914	Public	Consulting	McLean, Va.	196
11	Northwestern Mutual - Clayton	2011	Cooperative/Mutual	Financial services	Milwaukee	300
12	GFI Digital	1999	Private	Office technology	Maryland Heights	170
13	Joyce Meyer Ministries	1985	Private	Religion	Fenton	356
14	HOK	1955	Partnership	Architecture	St. Louis	158
15	Brown & Crouppen, P.C.	1979	Private	Legal services	St. Louis	255
16	ARCO Construction Company	1992	Private	Construction	St. Louis	430
17	Treats Unleashed	2003	Private	Retail	Chesterfield	155
18	Sunset Transportation	1989	Private	Logistics	St. Louis	189
19	Object Computing	1993	Private	Software development and consulting	St. Louis	155
20	HDIS	1986	Private	Medical supplies/consumer products	Olivette	240
21	Leonardo DRS - Land Systems	1969	Private	Defense technology	Bridgeton	374
22	Burns & McDonnell	1898	Private	Architecture, engineering, construction	Kansas City, Mo.	259
23	Midwest BankCentre	1906	Private	Financial services	St. Louis	280
24	CSC	1899	Private	Legal and financial services	Wilmington, Del.	180
25	Vetta Sports	1988	Private	Sports	St. Louis	282
26	Carboline Global, Inc	1947	Public	Chemicals/paint	St. Louis	150
27	Woodard Cleaning & Restoration	1946	Private	Cleaning	St. Louis	214
28	Anders Minkler Huber and Helm LLP	1965	Partnership	Accounting	St. Louis	358
29	Concordia Plan Services	1965	Nonprofit	Employee benefits	St. Louis	164
30	UNCOMN, LLC	2010	Partnership	IT consulting	Scott AFB	207
31	The Gori Law Firm	2008	Private	Legal services	Edwardsville	177
32	Midland States Bank	1881	Public	Financial services	Effingham, Ill.	224
33	Budrovich Companies	1946	Private	Subcontractors	St. Louis	216
34	PARIC Corporation	1979	Private	Building construction	St. Louis	255
35	Lutheran Church Extension Fund--Missouri Synod	1978	Nonprofit	Financial services	St. Louis	159
36	Utilitra	1999	Private	Other	Edwardsville	180
37	Orchard Farm R-V School District	1959	Public	Education	St. Charles	379
38	Classic Aire Care	1926	Private	HVAC, plumbing and drain cleaning	St. Louis	187
39	St. Patrick Center	1983	Nonprofit	Human and social services	St. Louis	200
40	Kuna Foodservice	1918	Private	Foodservice distributor	Dupo	250
41	Connectria, LLC	1996	Private		St. Louis	184
42	Donald Danforth Plant Science Center	1998	Nonprofit	Research	St. Louis	406
43	Volpi Foods	1902	Private	Food	St. Louis	233
44	Helitech	1987	Private	Home repair and civil construction	Caseyville	150
45	Scott Credit Union	1943	Nonprofit	Financial services	Edwardsville	344
46	Marsh McLennan Agency	2009	Public	Insurance	White Plains, NY	227
47	PERFICIENT	1997	Public	IT Consulting	St. Louis	289
48	CBIZ	1996	Public	Business services	Independence, Ohio	379
49	Distribution Management Inc.	1972	Private	Wholesale	St. Charles	306
50	Youth In Need	1974	Nonprofit	Human and social services	St. Charles	354
51	World Finance	1962	Cooperative/Mutual	Financial services	Greenville, S.C.	156
52	ICL	1921	Public	Specialty minerals	Creve Coeur	329
53	Renewal by Andersen of St. Louis	2012	Private	Construction	Maryland Heights	175
54	Mid-America Trasnplant	1974	Nonprofit	Nonprofit	St. Louis	221
55	Bayless School District	1868	Public	Education	St. Louis	265
56	Together Credit Union	1939	Nonprofit	Financial services	St. Louis	382
57	Brewer Science Inc	1981	Private	Manufacturing and R&D	Rolla	477
58	City of Wentzville	1872	Government	Government	Wentzville	286

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