Q. I have a friend who has been using “aquafaba” in baking? What is it, and is it a healthy choice?

A. Nicola McKeown, PhD, associate professor at the Freidman School of Nutrition Science and Policy, answers: “Aquafaba is the name given to the viscous water in which legumes such as chickpeas have been soaked or cooked. For reasons that are still not fully understood, the brine from canned chickpeas can be whipped into merengue-like foams […]
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