Dairy & Eggs
What’s the best way to reheat sour cream-heavy recipes while preventing curdling?
In cooked recipes, can sharp and extra-sharp cheddar be substituted for each other?
For easier grating, start by giving cheese the freeze.
Can I reconstitute evaporated milk and use it in place of ordinary milk in recipes?
Can leftover egg whites be whipped after defrosting?
Italy is second only to France in the variety of cheeses it produces, but many of the “Italian” cheeses sold in American supermarkets are produced here.