Food! (But mostly bread...)
A few years ago, a friend talked about some kind of zero-calorie noodle she had just discovered. "Zero calories?" I scoffed. I thought that such a thing wouldn't be tasty or worth my time, but I picked some up recently and was converted. Shirataki noodles are great everyday noodles, and you should give them a try, too!
NYT Cooking: Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Traditionally, it’s cooked over steam in a conical woven basket. If you don’t have such a st...