Aquafaba is kind of what it sounds like; pseudo-Latin (or Italian) for “bean water”. And so far in the boonies is Rome that until this morning, it meant nothing to me. You know how bean water froths? That’s because it contains surfactants, and apparently vegans have been doing all sorts of things that make use of its surfactant abilities as a replacement for egg yolks. The latest commercial product, turning 20,000 gallons of hummus waste aquafaba into gold, is Fabanaise. Read all about it at Food52.