Dairy & Eggs

When a recipe calls for just a cup or so of buttermilk, many cooks resist buying a whole quart. Can powdered buttermilk, which is shelf-stable, pinch hit for the liquid version?

Although some old cake recipes call for “sour milk, ” this doesn’t mean that you can use milk that has gone bad.

What’s the best way to stabilize whipped cream?

When a recipe calls for half-and-half, can you use evaporated milk as a substitute?

Cultured dairy is cream or milk with friendly live bacteria (cultures) added. The bacteria convert lactose, or milk sugar, into lactic acid, making these products thick and tangy.