October is Harvest Month at The Kitchn! During Harvest Month we're trying to show how eating frugally and eating well are not mutually exclusive. We're spotlighting some of the best local, seasonal pr...
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!...
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!...
There was a time when we'd use a cup or two of ricotta for a specific recipe and scratch our heads over what to do with the rest. Not wanting to waste it, we started adding spoonfuls to our everyday r...
If you've shopped at Rainbow Grocery or Bi-Rite Market, you've probably seen those glass bottles with the cream-top milk and creamer. Most likely, they came from Straus Family Creamery in Sonoma Coun...
In light of the news earlier today about a new show sending up old episodes of Martha Stewart's TV shows, we thought we should feature just one more recipe from Martha in today's Daily Scoop. Blue c...
Allison Hooper, co-founder of the Vermont Butter & Cheese Company was the first person I met when I landed in San Diego for the Fancy Food Show; we were staying in the same hotel and shared a ride fro...
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