What's the Difference? 15 Confusing Foods & Ingredients

What's the Difference? 15 Confusing Foods & Ingredients

7623e24f449c20c00e8943f6d2d220739fd2325a?w=240&h=240&fit=crop
Emma Christensen
Dec 29, 2010

Things can sometimes get confusing in the kitchen. Like when a recipe calls for a yellow onion, but you only have red - can they be substituted? Or what is the difference between white eggs and brown eggs? And why do some recipes call for both baking powder and baking soda, anyway? We explored the answers to all these questions and more this past year. Take a look!

PICTURED ABOVE:
• 1 What's the Difference? Yellow, White, and Red Onions
• 2 What's the Difference? Ales vs. Lager Beers
• 3 What's the Difference? White, Brown, and Blue Eggs
• 4 What's the Difference? Brown, Green, and Red Lentils

AND MORE...
• 5 What's the Difference? Soba, Udon, and Rice Noodles
• 6 French Buttercream: What's the Difference?
• 7 What's the Difference? Pinot Grigio vs. Pinot Griz
• 8 What's the Difference? Frangipane vs. Marzipan
• 9 What's the Difference? New vs. Fingerling Potatoes
• 10 What's the Difference? Evaporated Milk vs. Sweetened Milk
• 11 What's the Difference? Crumpets vs. English Muffins
• 12 What's the Difference? Panade, Strata, and Bread Pudding
• 13 The Difference Between Baking Soda and Baking Powder
• 14 What's the Difference? White and Yellow Peaches
• 15 What's the Difference? Ice Cream, Gelato, Sorbet, and Granita

* * *
Welcome to The Kitchn's end-of-year roundup! We are rounding up some of our favorite (and your favorite) posts from the last year, including lots of recipes. We are also shaking out our reader mailbag, and giving you a few more great guest posts from our friends.

(Images: See linked posts for full image credits)

Created with Sketch.