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Molasses is made from the juice of sugar cane or sugar beets. It is the syrup left over after the sugar crystals precipitate from the juice during boiling. Manufacturers may add sulfur dioxide as a preservative to molass... More »

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Boston brown bread was developed by early colonists who preferred wheat bread, but had better access to corn and rye flours, so they made a heavy brown bread with a mixture of the three grains. Because ovens were also sc... More »

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There was a time in America's history where snacking between meals was common, but snack foods were not. Brothers Frederick and Louis Rueckheim changed that with the creation of Cracker Jack, the molasses-coated popcorn-... More »

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Common molasses is made from sugar beets and sugarcane, although other molasses-like syrups can be produced from sorghum, carob, grapes, pomegranates, mulberries and dates. Sugarcane molasses, known as black treacle in B... More »

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Tone down spicy foods by adding a small amount of sugar or stirring in an acidic product such as vinegar or citrus juice. Alternate methods include incorporating dairy products such as sour cream, milk, cream or yogurt i... More »

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Evaporated cane juice refers to the crystals left behind when sugar cane juice evaporates. It retains its natural tan color and the nutrients lost during processing, making it a healthier natural sweetener than processed... More »

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Sucanat is a brand name for dehydrated cane juice that was introduced in the 1970s and is a registered trademark of Ragus Holding, Inc. Sucanat is an abbreviation of "sucre de canne natural," or "sugar cane natural." More »

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