Does the chickpea cooking liquid live up to its hype? Food editor Lucy Corry does some digging. Words: Lucy Corry If there was an award for least likely cooking ingredient, aquafaba (a made-up Latin name for the liquid in which chickpeas and other legumes have been cooked) would surely win it hands down. It’s unappealing … Continue reading What is aquafaba? How to cook with the vegan substitute for egg whites (plus: how to make vegan chocolate mousse)