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  2. Dessert sauce - Wikipedia

    en.wikipedia.org/wiki/Dessert_sauce

    Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, [2] dulce de leche, [3] fruit sauces such as blueberry sauce, [4] raspberry sauce [5] [6] and strawberry sauce. [6] Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. [6] Dessert sauce adds flavor, moisture, texture, and color ...

  3. Food psychology - Wikipedia

    en.wikipedia.org/wiki/Food_psychology

    Food psychology is the psychological study of how people choose the food they eat (food choice), along with food and eating behaviors. [1] Food psychology is an applied psychology , using existing psychological methods and findings to understand food choice and eating behaviors. [ 2 ]

  4. List of dessert sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_dessert_sauces

    This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts . [ 1 ] Dessert sauces may be cooked or uncooked.

  5. The scientific reasons why we eat dessert last - AOL

    www.aol.com/article/lifestyle/2016/11/14/the...

    A dessert course tricks our brain into wanting more food. "As we eat the savory course, we rapidly reduce our hunger pangs and become full — the pleasure of the first course has passed (savory ...

  6. Panpsychism - Wikipedia

    en.wikipedia.org/wiki/Panpsychism

    The term panpsychism comes from the Greek pan (πᾶν: "all, everything, whole") and psyche (ψυχή: "soul, mind"). [7]: 1 The use of "psyche" is controversial because it is synonymous with "soul", a term usually taken to refer to something supernatural; more common terms now found in the literature include mind, mental properties, mental aspect, and experience.

  7. Saucepan - Wikipedia

    en.wikipedia.org/wiki/Saucepan

    Copper saucepan without lid Saucepan with a lid. A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically 3.5 to 4 inches (90 to 100 mm) deep, and wide enough to hold at least 1 US quart (33 imp fl oz; 950 ml) of water, with sizes typically ranging up to 4 US quarts (130 imp fl oz; 3.8 L), [1] and having a long handle protruding from the vessel.

  8. Soufflé - Wikipedia

    en.wikipedia.org/wiki/Soufflé

    It may be served with a sauce atop the soufflé, such as a sweet dessert sauce, [13] [14] [15] or with a sorbet or ice cream on the side. [16] When served, the top of a soufflé may be punctured with serving utensils to separate it into individual servings. [17] This can also enable a sauce to integrate into the dish.

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!