In Overheard, we're sharing all of the best tidbits we couldn't help picking up on—from smart tips on the Hotline to funny quotes heard around the water cooler and more.
Aquafaba (leftover chickpea liquid) is having a moment. We were a little late to its debut party though: Where have we bean—er, been? Somehow we missed Dan Barber whipping it up into fluffy piles in his March pop-up restaurant, wastED and French chef Joël Roessel using it to create vegan versions of treats like meringue and chocolate mousse.
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When we were finally introduced to this magical egg replacement earlier this week, we didn't waste any time testing it out ourselves. Here's the play-by-play: