Acrylamide forms during the frying, grilling, baking, roasting and toasting of potatoes and grains. It gives foods their brown color, crusty texture and distinctive taste. But high levels have been linked to health risks.
The Arborio rice in this risotto absorbs up to five times its weight in liquid as it cooks, resulting in an extremely creamy dish. The golden color comes from the carrot juice used in the cooking liquid, a nice backdrop for the bright green peas.
These days, the bread aisle at the supermarket is crowded with choices far beyond white, whole-wheat, rye and pumpernickel. While bread-buying options are much better than before, it takes careful label reading to know what you’re putting in your cart.