We love a bit of creamy foam topping our morning coffee, but haven't really wanted to invest the funds or the counterspace in an actual milk steamer. Here's how we get around it with just a jar and ...
This whipped cream won't be going on top of the cake. No, it's destined to go inside! This unusual technique calls for folding whipped cream into the cake batter, and the result? The most luscious, ve...
We just tried Siggi's yogurt for the first time, and whoa this stuff is thick! Siggi's yogurt is actually a strained version of yogurt, and it's made with traditional Icelandic methods. In Iceland, th...
We admit to being a bit fanatical when it comes to making real whipped cream. There's just no way we'd make a beautiful homemade pie and then top it off with whipped cream from a can! Especially when ...
Our craving for popovers last week brought back another craving: honey butter. As kids, this was the must-have accompaniment to popovers in our house. It's so simple to make and yet so completely addi...
We honestly think we could eat scrambled eggs for breakfast, lunch, and dinner, and be very happy. Ok, maybe not every day, but definitely more frequently than is probably good for us! But when you ea...
It's happened to all of us at least once. We're heating milk for a sauce, or oatmeal, or any number of things, but there are just a few bubbles around the edge. We turn away for just a minute to do so...
A few years back, we were whipping up a bowl of cream and got distracted. When we turned back to the mixer, the whipped cream had gone past the point of fluffy peaks and was now a grainy, watery mess....
It's time for Greek yogurt to stop hogging all the attention. This yogurt from Montreal is our new favorite for breakfast. It's outrageously delicious, and we could eat four or five containers at a ti...
In honor of Escapes Month, I made a quick — or so I thought — escape Wednesday afternoon to a goat farm on the North Fork of Long Island, which led to an all-day meander to farm stands, a ...
No, I don't mean caviar and chocolate covered strawberries, at least not necessarily. The Fancy Food show is a bi-annual event sponsored by the National Association for the Specialty Food Trade and it...
Have you ever had a craving for homemade ice cream, but just couldn't summon the willpower to drag out a sauce pan and make the custard base? We have four words (and a hyphen) for you: Philadelphia-St...
For us, the chewy skin that forms on the top of puddings has always been a special treat. It actually wasn't until culinary school that we learned it wasn't as universally desirable as we'd thought! W...
This weekend, we were halfway through assembling ingredients for a yellow cake when we realized that we'd forgotten to set out butter to soften. Again. We keep sticks of butter in the freezer, so set...
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 ...
From breakfast ideas to vacation tips to seasonal strawberry treats, we've had scones on the brain in recent weeks. As any cream tea enthusiast will tell you, scones are best served with a spoonful of...
Wow. There's a lot of advise out there on how to poach an egg, much of it controversial. Some add vinegar, some don't. Some swirl the water, some don't. Some insist on 2-to-4-day old eggs and othe...
Regular pasteurization we can understand and even get on board with to a certain extent. Since the vast majority of our milk is still pooled from several different sources, it makes sense to take some...
Yesterday, we went shopping for buttermilk for a cake recipe and found two choices: low-fat or Bulgarian. Bulgarian?...
No matter how many times we do it, whipping cream from a liquid into a solid always seems like kitchen magic to us. Just what's going on in that cup of cream? Let's take a look!...
Last year Elizabeth played the skeptical shopper and intrepidly tested Born Free's hard boiled peeled eggs. (Verdict: too rubbery.) Most of you were slightly grossed out by the whole eggs-in-a-bag thi...
Here's something new and unusual: smoked goat cheese! ...
We made Heidi Swanson's Mushroom Casserole the other day, which uses a small scoop of sour cream to round out the flavors. The casserole was fabulous, but because we don't use a lot of sour cream in o...
Mmm...butter. We're big fans of its rich flavor in our dishes and the melt-in-the-mouth texture it adds to our pastries. Not surprisingly, we've had a lot to say on the subject over the years - take a...
We find half and half to be one of the most versatile ingredients in our refrigerator. We use it every morning in our coffee, but it is handy for so many other things. Not as heavy as cream, more roun...
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