I know. Your mouth is watering, tummy rumbling, because those two words placed side-by-side evoke utter deliciousness, amiright?
No? Just me?
Well what if I said aquafaba instead? Naturally this would be accompanied by an intense, piercing gaze and a completely over-the-top, arm-waving flourish of the hands. Because aquafaba is magic. And the magician of the moment is Zsu Dever.
Not to reveal the magician’s secret, but aquafaba is, in fact, bean water. Don’t for a second think that that humble detail makes it any less wonderful, though. In case you haven’t heard, aquafaba—the water leftover from cooking beans or the liquid that comes alongside them in a can—has some remarkable properties.