Dairy & Eggs
Whether crystalline or creamy, sharp or mild, blue or orange, cheese shows up in too many recipes to count here in the test kitchen. We’re profiling a dozen that we reach for often.
How do our favorite domestic cheddars stack up against the best of the old country?
The eggs I buy from the farmers’ market have really bright orange yolks. Do brighter yolks mean fresher eggs?
What is the best way to make neat poached eggs?
Is there any way to substitute yogurt for buttermilk in recipes for pancakes and biscuits?
Some recipes for scrambled eggs call for water or milk. Does this do anything for the eggs?