Acids, such as vinegar, react and dissolve calcium carbonate, which is found in eggshells, to produce carbon dioxide gas and dissolved salt; a protein membrane around the egg remains, creating a springy feel. TV crafter Jim "Figgy" Noonan shares his educational how-to.
Red cabbage contains a soluble pigment molecule, which produces blue and red hues, making it perfect to determine the pH levels of common household items. If you don't have cabbage, use berries or cherries instead. TV crafter Jim "Figgy" Noonan explains how to perform your at-home testing.
Nut lovers can add 1/2 cup chopped walnuts to the brownies. Walnuts pack a good dose of heart-healthy omega-3 fatty acids as well as protein and fiber. Pureed black beans replace some of the butter used in most brownies. Their earthy flavor and dark color are great matches for chocolate.
We used pitted cherries and raspberries for the glaze, but other fruits work, too. Puree the fruit in a blender until smooth, then pass it through a fine-mesh sieve. A white bean puree -- creamy, sweet, and mellow -- is an invisible addition to vanilla cupcakes.
"I particularly like McIntosh apples for a traditional applesauce, but using a mix of varieties gives dimension. Although the apples may be sweet enough on their own, stir in up to 3 tablespoons dark-brown sugar, if you like." -- Sarah Carey, editor in chief, Everyday Food