What's the difference between homemade crackers and store-bought ones? A whole lot of syllables. Maltodextrin. Hydrolyzed corn protein. Disodium inosinate. Disodium guanylate. Heard of'em? Well, they're all ingredients in Triscuit's baked whole-grain wheat fire-roasted tomato cracker, along with the chemical colorings red 40, yellow 5, and blue 1 thrown in for good measure. Tongue-twisting ingredient lists-and a desire to eat foods grown in a garden, not a lab-could be among the reasons Americans are increasingly resorting to home cooking. Plus, making food from scratch can keep wallets fatter in tough economic times.
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