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Dairy & Eggs

41 Helpful Cooking Tips

The Difference Between Grating and Shredding Cheese
The Difference Between Grating and Shredding Cheese
Is there a difference between grating and shredding cheese?
Published: February 2019
How Hot is "Room Temperature"?
People's kitchens are different temperatures, so what is meant when a recipe calls for something to be “room temperature”?
Published: December 2018
Can You Freeze Ricotta?
Ricotta spoils quickly. We froze leftovers two different ways to see which one was most effective.
Published: December 2017
Whipping Light Cream vs. Heavy Cream
Can you make whipped cream using light instead of heavy cream?
Published: December 2017
How to Substitute for Buttermilk
Is there a non-dairy alternative that will lend the same buttermilk tang to baked and savory applications?
Published: October 2017
What to Do with Hard Parmesan Cheese (and How to Prevent It From Drying Out in the First Place)
Is there a good way to revive Parmesan cheese that has dried out in the fridge?
Published: March 2017
Preshredded Cheese
Why does preshredded store-bought Parmesan seem to work better for coating food for baking or frying than freshly grated?
Published: December 2015
What Causes Metallic-Tasting Cheese
Why does cheese begin tasting metallic if wrapped and stored in aluminum foil?
Published: October 2015
Substituting Greek Yogurt for Sour Cream in Recipes
Can Greek yogurt be substituted for sour cream in recipes?
Published: October 2015
Substituting Almond Milk for Dairy Milk 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?
Published: December 2014
Does Pricking Eggs Before Cooking Make Them Easier to Peel?
Does pricking eggs before cooking result in hard-cooked eggs that are easier to peel?
Published: October 2014
Freezing Leftover Sour Cream
We were curious if frozen, then thawed, sour cream could work as well in recipes as never-frozen sour cream.
Published: February 2014
Does Hard-Cooking Eggs with Vinegar Make them Easier to Peel?
Some say that adding 2 tablespoons of vinegar per quart of water before hard-cooking eggs will make peeling easier. Is that true?
Published: December 2013
Cooking Cheeses
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…
Published: October 2012
Demystifying Egg Yolk Color
The eggs I buy from the farmers’ market have really bright orange yolks. Do brighter yolks mean fresher eggs?
Published: April 2012
How to Substitute Yogurt for Buttermilk
Is there any way to substitute yogurt for buttermilk in recipes for pancakes and biscuits?
Published: February 2012
Adding Liquid to Scrambled Eggs
Some recipes for scrambled eggs call for water or milk. Does this do anything for the eggs?
Published: December 2011
Substituting Evaporated Milk for Half-and-Half
When a recipe calls for half-and-half, can you use evaporated milk as a substitute?
Published: October 2010
Interchanging "Sharp" and "Extra Sharp" Cheddar
In cooked recipes, can sharp and extra-sharp cheddar be substituted for each other?
Published: February 2010
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.
Published: December 2009
Evaporated Milk as Milk Substitution
Can I reconstitute evaporated milk and use it in place of ordinary milk in recipes?
Published: December 2009
Freezing Leftover Egg Whites
Can leftover egg whites be whipped after defrosting?
Published: December 2009
Easy Egg Separation
Follow these simple steps for separating whites and yolks.
Published: August 2009
Greek Yogurt
Greek yogurt costs so much. Is it worth the extra money?
Published: June 2009
Weighing Cheese
How do cup measurements for cheese translate into weight measurements?
Published: April 2009
All Eggs Aren't Equal
Is there really a difference between the different grades of eggs?
Published: December 2008
Goat Cheese
What does one look for when choosing goat cheese at the supermarket?
Published: December 2008
Dairy-free Buttermilk
Is it possible to manipulate soy or rice milk to mimic buttermilk?
Published: October 2008
Queso Fresco
What is queso fresco and how can I use it?
Published: August 2008
Egg Whites 101
What does a soft or a stiff peak look like? How will I know if I’ve over-whipped my egg whites?
Published: August 2008
Pasteurized vs. Fresh Eggs
How are eggs pasteurized? Can they be substituted for normal unpasteurized eggs?
Published: August 2008
Feta Cheese
All we ask of a good feta is for it to be moist, creamy, fresh-tasting, and tangy.
Published: April 2008
Cheese Vs. Cheese Products
Are “cheese products” like Velveeta actually considered cheese?
Published: February 2008
Egg Rings
TV advertisements claim these make perfectly round eggs for sandwiches. But do egg rings really work?
Published: October 2007
Brie Rind
Is the white exterior of Brie cheese edible?
Published: August 2007
Crème Fraiche
What is crème fraiche? If I can’t find it at my grocery store, can I use a substitute?
Published: August 2007