Dairy & Eggs
We sought heat, smooth meltability, and cheese with character.
Why do some goat cheeses boast creamy texture and a bright and lemony taste, while others are chalky, gamy, or—worse—utterly flavorless?
Plain, rubbery American cheddars never measured up to the British stuff. But by merging Old and New World techniques, some domestic creameries are waging a revolution.
The range of mayonnaise varieties on the shelf can make our heads spin. Do any of the new formulations really make our favorite condiment better?
When it comes to butter, whether or not a brand is a fancy, high-fat European style may not matter as much as how it’s wrapped.
Whipped cream in a can is convenient, but do the flavor and texture measure up to homemade?