Word of the week: aquafaba
Here’s a word that was completely unknown to me 24 hours ago: aquafaba. As this definition on the Oxford Dictionaries website tells us, it’s “water in which chickpeas or other pulses have been cooked, used as a substitute for egg whites, particularly in vegan cooking.” Its origin is very recent (2015), “from Latin aqua ‘water’… Continue reading Word of the week: aquafaba