Do you remember when you opened your first cookbook or recipe box as a child? Remember how confusing it was to try to determine the difference between t for teaspoon and T for tablespoon? Do you remember asking your mom or grandma over and over again ….which sugar is confectionary and which is granulated? How about all purpose vs self-rising flour? Entering the low carb cooking and baking arena can be just like starting completely over again as a young chef! Everything seems foreign. Everything is new. Everything is confusing. So where does a “young-at-heart” chef start?