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.
Is there really a difference in flavor between yellow and white cheddar cheese? We donned blindfolds to find out.