Dairy & Eggs
Preventing Sour Cream from Curdling
What’s the best way to reheat sour cream-heavy recipes while preventing curdling?
Interchanging "Sharp" and "Extra Sharp" Cheddar
In cooked recipes, can sharp and extra-sharp cheddar be substituted for each other?
Chill the Cheese, Then Grate
For easier grating, start by giving cheese the freeze.
Evaporated Milk as Milk Substitution
Can I reconstitute evaporated milk and use it in place of ordinary milk in recipes?
Freezing Leftover Egg Whites
Can leftover egg whites be whipped after defrosting?
Getting to Know: Supermarket Italian Cheeses
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.
