TresSugar

Baby's First Taste of Sour

GiggleSugar — Thu, 19 Jun 2008 11:00:00 PDT

These vids of babies tasting lemons never get old. You'd think Emma here was sampling a fine wine, the way she savors this tasting. She takes an initial nibble, inspects the slice, goes in for another taste, and then gnaws on it a bit. The verdict? Fast forward to 1:05. I think that pretty much speaks for itself.

The Ultimate Baby Vs. Lemon Compilation

GiggleSugar — Fri, 20 Jul 2007 09:00:00 PDT

You'd have to be a serious sourpuss not to giggle during this one. We've seen a few of these taste-tasting tots before, but most are new (lemon fresh?) and equally as entertaining. My fave is the curly haired cutie in the beginning who throws down the lemon in disgust and then throws a diva tantrum. (What I want to know is, why is everyone feeding their babies lemons? Did I miss the news on the scurvy epidemic?!)

Baby Puckers Up

GiggleSugar — Wed, 11 Jul 2007 09:18:02 PDT

Yet another baby. Yet another lemon. And yet, I never tire of seeing these first-time reactions. (Thanks, College Humor!)

This Baby Can Handle The Sour!

GiggleSugar — Tue, 03 Jul 2007 16:00:00 PDT

There's something oddly amusing about babies tasting new foods for the first time. Watch this little guy pucker up after sucking on a lemon, and just when you think he'll return to chewing on a plastic lid instead, he goes in for another lick of lemon. Is this boy trying to torture himself? Or is he just a sour patch kid at heart? To be determined.

Healthy Side Dishes, Dips, and More

Michele Foley — Sat, 26 May 2012 19:27:57 PDT

Memorial Day is a great weekend to kick off the beginning of Summer. Keep the barbecue healthy by offering nutritious options that are low in calories. From a potato salad without mayo, to a guacamole made with edamame, these delicious dishes have something for everyone.

Side Salads

Israeli Couscous With Tomato, Feta, and Mint

Sweet and Sour Cucumbers

Potato Salad With Cornichons and Capers

Dips

Edamole

Black Bean Veggie Dip

Mango Red Pepper Salsa

Skewers

Grilled Chicken Skewers

Fruit Kebabs

Mango Grilled Shrimp

Vegetarian Fare

Grilled Veggie Pizza

Portobello Mushroom Burgers

Grilled Tofu

What will you be serving or taking to your Memorial Day barbecue?

Source: Flickr User avlxyz

Happy Hour: Jalisco Flower

Susannah Chen — Fri, 25 May 2012 13:18:53 PDT

There's no better hair of the dog after a long night out than brunch filled with bottomless mimosas. But if you've grown weary of that mundane combination of orange juice and bubbly, switch up your drinking routine with another Champagne cocktail that's twice as exciting to sip, but just about as easy to prepare.

The Jalisco Flower is a combination of ruby red grapefruit juice and sparkling wine - with a bit of tequila and St-Germain added in to throw your taste buds for a loop. Tart tequila pairs well with the sweet-sour grapefruit juice, while the elderflower liqueur adds complex floral notes and softens the spirit's aggressiveness.

For a delicious new fizzy beverage, read more.

The Bachelorette Is Short on Entertaining Drama

Annie Scudder — Tue, 22 May 2012 11:40:30 PDT

I never thought I'd say this, but I kind of miss Jake and Vienna. The Bachelor vets brought lots of crazy to the franchise and gave viewers a reason to tune in. The only contestant from this season of The Bachelorette who could possibly make the cut for Bachelor Pad, the offshoot that is more blatant about capitalizing on unstable cast members, would be Kalon. He's this season's villain, who made his grand entrance in a helicopter. The other guys take offense to Kalon's supposedly sophisticated vocabulary and choice of luggage. Could it get more tame than that?

Between baking cookies and Muppets, Kalon, aka Chopper, did sour the saccharine season momentarily last night in episode two, picking a fight with single dad Doug while lounging in the pool with his stunna-shades on. Kalon accused Doug of taking time off from being a dad to compete on the show and said, "I always imagined that my first child would be my actual child." Uh oh. I see tears in the future when Emily gets wind of that. Watch the clip of the pool fight now, and tell me if you think viewers would rather be entertained by the reality TV dating show than see the contestants "find love."

In Season: Cherimoyas

Sara Yoo — Mon, 21 May 2012 04:07:06 PDT

Don't be fooled by the cherimoya: though this fruit resembles a tiny dragon curled up for a nap, it's quite the opposite from a sour-tempered, fire-breathing reptile. With a texture that resembles custard or ice cream, the cherimoya surprises with a sweet flavor that tasters liken to a blend of bananas, pineapple, papaya, and strawberry. And fortunately for us, it's in season for another few weeks. To learn more about how to prepare this produce curiosity, just read on.

A Texan Take on Blueberry Muffins

Anna Monette Roberts — Fri, 18 May 2012 13:00:56 PDT

As a food enthusiast growing up in Texas, it was blueberry muffins for breakfast and cornbread for dinner. I always wondered what would happen if the two collided - which is why I created this a rich, buttery cornbread muffin oozing with fresh blueberries. It's subtly sweet and surprisingly light on the palate. With a sour pungency from the Greek yogurt and a bright, floral flavor from the lemon zest and honey, the flavors are perfectly balanced and complex, making this one delightful love child of two Texan quick bread recipes. Try the cornbread muffin recipe here.

A Different Dinner Roll For the Table

Anna Monette Roberts — Tue, 15 May 2012 12:05:09 PDT

If you've never had a pain d'epi, this pull-apart baguette is intended to mimic the appearance of the flower of the wheat stalk, or "epi" in French. Each little ear of wheat can be easily pulled apart, which makes this bread shape ideal to pass around the table at dinner parties or picnics.

If you don't have time to create a sourdough bread starter, this overnight dough is the next best thing. Complete the first step of the recipe the night before, allowing the bread to ferment overnight. This imparts a slightly sour yet floral aroma and taste.

Creating the baguette shape may seem daunting at first, but the process becomes more natural by the second or third try. To spread the dough into a rectangle shape with an even thickness, press your fingers in the center of the dough and then slowly knead it outward.

To cut even epi pieces, maintain the same 45-degree angle and spacing between each cut, then use your fingers to alternate the side that each "wheat petal" rests.

The bread will rise when it cooks, so space each loaf several inches apart. To learn how to make these beautiful pain d'epi loaves, keep reading