Tools and Techniques - Icecream makers produce a smooth, light ice cream, because constant churning allows more air into the mixture and the agitation reduces the size of the ice crystals, writes home economist Jacque Malouf.
Jellies, jams, preserves, conserves, marmalades and butters -- jellied or thickened and preserved with sugar -- can turn a bland piece of bread into a banquet. Though no clear definition exists of when a jam becomes a