People's kitchens are different temperatures, so what is meant when a recipe calls for something to be “room temperature”?

Ricotta spoils quickly. We froze leftovers two different ways to see which one was most effective.

Can you make whipped cream using light instead of heavy cream?

Is there a non-dairy alternative that will lend the same buttermilk tang to baked and savory applications?

Is there a good way to revive Parmesan cheese that has dried out in the fridge?

Why does preshredded store-bought Parmesan seem to work better for coating food for baking or frying than freshly grated?

Why does cheese begin tasting metallic if wrapped and stored in aluminum foil?

Can Greek yogurt be substituted for sour cream in recipes?

I am lactose intolerant, and I’ve come to love almond milk in my coffee. Will it work as a milk replacement in desserts?

Does pricking eggs before cooking result in hard-cooked eggs that are easier to peel?

We were curious if frozen, then thawed, sour cream could work as well in recipes as never-frozen sour cream.

Some say that adding 2 tablespoons of vinegar per quart of water before hard-cooking eggs will make peeling easier. Is that true?

Whether crystalline or creamy, sharp or mild, blue or orange, cheese shows up in too many recipes to count here in the test kitchen. We’re profiling a dozen tha…

The eggs I buy from the farmers’ market have really bright orange yolks. Do brighter yolks mean fresher eggs?

Is there any way to substitute yogurt for buttermilk in recipes for pancakes and biscuits?

Some recipes for scrambled eggs call for water or milk. Does this do anything for the eggs?

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?

In cooked recipes, can sharp and extra-sharp cheddar be substituted for each other?

What’s the best way to reheat sour cream-heavy recipes while preventing curdling?

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.

Can I reconstitute evaporated milk and use it in place of ordinary milk in recipes?

Can leftover egg whites be whipped after defrosting?

Follow these simple steps for separating whites and yolks.

Greek yogurt costs so much. Is it worth the extra money?

How do cup measurements for cheese translate into weight measurements?

Is there really a difference between the different grades of eggs?

What does one look for when choosing goat cheese at the supermarket?

Is it possible to manipulate soy or rice milk to mimic buttermilk?

What is queso fresco and how can I use it?

Is it necessary to refrigerate the bowl and beater before whipping cream? Does it really make a difference?

What does a soft or a stiff peak look like? How will I know if I’ve over-whipped my egg whites?

How are eggs pasteurized? Can they be substituted for normal unpasteurized eggs?

All we ask of a good feta is for it to be moist, creamy, fresh-tasting, and tangy.

Are “cheese products” like Velveeta actually considered cheese?