Are dessert and sugar-laden sweets out of the question for you this Thanksgiving? Think again. Matt Ladewski, who has an elite total in spatula wielding, gives you a way to have your pie—well, kind of—and eat it too.
If you have fifteen minutes to spare, I have some easy tips for preparing what I call “flavor bases,” flavorings that you have on hand and can add to whatever you're making for flavor and texture. They don't add much in the way of calories but taste great and can be tweaked to mix things up when you get bored.
It is often said by futurists that there is an over-reaction to most new concepts in the short term, yet an under-reaction in the long term. We can all come up with countless examples of it – the high carb trend of a few years ago – which has become the zero carb trend recently.