From Ann Hodgman, author of "Vegan Food for the Rest of Us": "I would never think about chocolate mousse unless I thought I could never have it again. Now I can! This is a simple version, but it gets ...

Wonderful desserts can be made with something most people pour down the drain: the liquid from a can of chickpeas. Called aquafaba as a compound of Latin's word for "water" and "bean," the peculiar ...

Aquafaba is gaining popularity as a replacement for eggs in a variety of dishes and is very popular among vegans and those with certain food allergies. And with only about five calories per tablespoon ...

OK, so it's not the playground rhyme you grew up with. But with the avid following that canned bean water — more appetizingly known as "aquafaba" — has gained in just a few short years, maybe it's ...

As GBBO's vegan week draws close, you might be wondering just how they're going to be baking sans eggs, butter, yoghurt or cream. Enter stage right, chickpeas—and not just the legumes themselves. If ...

People use aquafaba to prepare vegan versions of cocktails that traditionally include eggs. In Latin, 'aqua' means water and 'faba' means bean. Therefore, aquafaba stands for water in which any kind ...

Attention. That jar of canned chickpeas you just opened hides more than just legumes: it contains a little culinary secret called aquafaba. Before throwing that viscous, yellowish liquid down the ...

If you ever use canned beans and simply pour the liquid down the drain, you’re missing out on a highly versatile ingredient called aquafaba. “Aquafaba is the liquid that beans are cooked in,” says ...

Egg whites are a culinary workhorse that omnivores frequently take for granted. It took a lot of trial and error to figure out how to use aquafaba as an egg-free ...