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Dairy & Eggs

52 Helpful Cooking Tips

Published: December 2018
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 2017
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: October 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: March 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: December 2015
Preshredded Cheese
Why does preshredded store-bought Parmesan seem to work better for coating food for baking or frying than freshly grated?
Published: October 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: December 2014
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: October 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: February 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: December 2013
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: October 2012
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: July 2012
British vs. American Cheddar: It's a Tie
How do our favorite domestic cheddars stack up against the best of the old country?
Published: April 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: February 2012
How to Substitute Yogurt for Buttermilk
Is there any way to substitute yogurt for buttermilk in recipes for pancakes and biscuits?
Published: December 2011
Adding Liquid to Scrambled Eggs
Some recipes for scrambled eggs call for water or milk. Does this do anything for the eggs?
Published: December 2010
Sour Milk
Although some old cake recipes call for “sour milk, ” this doesn’t mean that you can use milk that has gone bad.
Published: October 2010
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
Stabilizing Whipped Cream
What’s the best way to stabilize whipped cream?
Published: April 2010
All About Cultured Dairy
Cultured dairy is cream or milk with friendly live bacteria (cultures) added. The bacteria convert lactose, or milk sugar, into lactic acid, making these produc…
Published: February 2010
Preventing Sour Cream from Curdling
What’s the best way to reheat sour cream-heavy recipes while preventing curdling?
Published: February 2010
Interchanging "Sharp" and "Extra Sharp" Cheddar
In cooked recipes, can sharp and extra-sharp cheddar be substituted for each other?
Published: February 2010
Chill the Cheese, Then Grate
For easier grating, start by giving cheese the freeze.
Published: December 2009
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: August 2009
Easy Egg Separation
Follow these simple steps for separating whites and yolks.
Published: June 2009
Greek Yogurt
Greek yogurt costs so much. Is it worth the extra money?
Published: April 2009
Weighing Cheese
How do cup measurements for cheese translate into weight measurements?
Published: December 2008
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: October 2008
Dairy-free Buttermilk
Is it possible to manipulate soy or rice milk to mimic buttermilk?
Published: August 2008
Whipping Cream
Is it necessary to refrigerate the bowl and beater before whipping cream? Does it really make a difference?
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
Queso Fresco
What is queso fresco and how can I use it?