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

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?

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?

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?

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?

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

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?

TV advertisements claim these make perfectly round eggs for sandwiches. But do egg rings really work?

Is the white exterior of Brie cheese edible?

What is crème fraiche? If I can’t find it at my grocery store, can I use a substitute?

Can you use milk and half-and-half interchangeably in recipes?

What’s the best way to center egg yolks?

Which cheeses, if any, can be safely frozen?