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Sweet treats and salty science

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By Tara Kimura, CBCNews.ca


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Sugar-coated marshmallow Peeps are the unusual inspiration behind recipes including Peep and sour sauce.
(Rick Smith/Associated Press)


On this blustery April day, here's a mishmash of items on sweet treats, salty science and cash-saving tips.

Where my Peeps at?

With Easter around the corner, it's time to celebrate that inimitable, indestructible, sugar-coated holiday treat — the humble Peep. The Washington Post next week will announce the winner of its annual Peep show — a contest in which readers are invited to craft a diorama using the chick-shaped marshmallow as its main prop.

Last year's stunning entries included a jumpsuit wearing Elvis Peepsley, a runway strutting Project Peepway and the prize-winning Tomb of King Peepankhamun.

On the DIY side there are sites instructing on how to make your own peeps as well as recipe sites offering instructions on the art of Smeeps (a S'more made using Peeps), Peep Waldorf salad, Peep soufflé and Peep and sour sauce.


Decoding the powerful pull of bacon

Researchers have pinpointed why bacon — aptly deemed the "food of joy" by writer Sarah Vowell — is so very appealing. Elin Roberts of the Centre for Life science centre in Newcastle, England, told The Telegraph the allure of the salty, crispy food is a matter of chemistry. When bacon is heated, a reaction occurs between amino acids and reducing sugars that enhance the smell and taste of the food.

"The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There's something deeper going on inside. It's not just the idea of a tasty snack. There is some complex chemistry going on," she told the paper.


The truth about 'best before' dates

And finally, check our consumer page for a feature on 'best before' dates and some tips on how long you can keep foods in the fridge and the freezer without worry.

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Food Bytes »



About the blog

From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.

About the writers

Amber Hildebrandt Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.

Andrea Chiu Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food, don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.

Tara Kimura Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.

Andree Lau Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).

Jessica Wong Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.

Kevin Yarr Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.

Elizabeth Bridge Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.

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Chinese banquet dinner
Thursday, April 9, 2009
Share your Easter recipes
Thursday, April 9, 2009
Ode to the sandwich
Wednesday, April 8, 2009
Sweet treats and salty science
Monday, April 6, 2009
Peeking into your kitchen
Thursday, April 2, 2009
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