When we first got curious about this question after making Jamie Oliver's chicken-in-milk recipe, we had no idea how complicated the answer would turn out to be. It definitely requires a trip back to high school chemistry, so put on your lab goggles and bear with us while we figure this one out! More

More nights than I care to admit, getting dinner on the table can feel like a feat. Let alone an interesting dinner (pizza, again!?). It's all I can do not to reach for the phone and call my beloved Chinese take-out spot. I'm sure I'm not the only one in this boat. Right? You've had those nights too, right?

Well, even if I'm alone on this one it's still nice to have a cache of simple recipes at hand. So, as of late, I've been collecting recipes that are effortless, flavorful, engaging, and most importantly, quick! Simple suppers, if you will. More

We saw these onion savers in the produce department at our neighborhood grocery last night, and we were intrigued. Apparently the saver is designed so that when your unused half (or 3/4) of an onion is sealed inside, the saver helps keep the onion fresh, moist, and airtight. Have you ever used one of these, and do you think it's useful?

The recipe comes to us from Milk by Anne Mendelson, and it was the hands-down favorite from all the recipes we tested. Whatever it lacks in visual attractiveness, this dish definitely makes up it for in the flavor department. Tender slivers of beef in a tangy mushroom cream sauce... We may have licked the plate. Maybe. More

We've been slowly savoring this book for several weeks now, reading a few lovely snippets before bed and poring over recipes during breakfast. It's started to feel like a constant companion - always ready to share some fascinating bit of milk-related trivia we never knew! Take a look... More

We're in the middle of reading Milk by Anne Mendelson (full review to come soon!), and have naturally found ourselves becoming curious about the milk we buy for drinking fresh and for using in our cooking. What kind do you keep in your fridge? More

We're big tea drinkers, so yesterday's Chicago Tribune got our attention with a list of nine things to "unlearn" about the stuff. For instance, there might be some good news for those of you who like to add milk, but not-so-good news for anyone drinking green tea to slim down.

Which myths were busted? Read on to find out. More

The other night I was looking for something warming to sip and decided to try out a recipe from a cocktail book brought back by a friend on a recent trip to Belfast: The Merchant Hotel Bar Book. As I flipped through the "Hot Drinks" section, something immediately caught my eye: Hot Rum Cow.

With its whimsical name and tempting list of ingredients (piping hot milk, dark rum, vanilla, aromatic bitters, and sugar), this Cow sounded like a winner. More

Last week we talked about how milk is homogenized and what that means for its nutritional value. This week, we talk about a related issue: how milk is pasteurized and why! More

Kathryn's post about the cream on top of non-homogenized milk made us curious about what's going on with the homogenized milk most common in grocery stores. Let's take a look! More