Dairy & Milk

For those who love bananas Foster, you're in for a treat.

No cream needed!

It's amazing in blondies, traditional haystack cookies, and so much more.

Butter brings the flavor, but here's how it can bring crunch, chew, and more.

Doing this will give you better sauces, desserts, and more.

In case you forget the cheesecloth again this year!

You don't have to deal with a sticky cheese grater!

The perfect hack for the holidays!

Stock your fridge with these cheesemonger-approved picks.

They're not always interchangeable.

We have all the details on regular pasteurization, ultra pasteurization, and shelf-stable milk.

Is this another go-to method for softening butter quickly?

A board covered in flavorful butter? Yes, please!

Half-and-half sits quietly next to regular milk and cream in the dairy section, a constant presence that doesn’t seem to be as widely used as its neighbors. Is there something special about it, and how do you use it besides in morning coffee? Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream.

All you need is just a spoonful of this beloved ingredient.

Queso fresco may rival goat cheese, feta, and ricotta as one of the best cheeses to have on hand during hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vegetables. Here’s what you need to know about this versatile cheese.Queso Fresco is a soft, fresh Mexican cheese traditionally made from raw cow milk or a combination of cow and goat milk. In the U.S., pasteurized versions are the most common.

The options in the yogurt aisle at the grocery store have increased greatly over the years, with Greek yogurt taking up just as much space on the shelves as the regular stuff. What’s the difference between Greek and regular yogurt? It comes down to straining: Greek yogurt is regular yogurt with the bulk of its the liquid components removed, a process that make Greek yogurt thicker and gives Greek yogurt more protein and fat per serving than regular yogurt. So which one should you buy?

Oils, applesauce, and yogurt will all work in a pinch.

Until recently I was constantly confusing evaporated and condensed milk — especially at the grocery store when trying to remember which one a recipe called for. It didn’t help that the cans look nearly identical. The differences are small, but they can have a big impact on your finished dish. The main differences between evaporated milk and condensed milk are sweetness and consistency.

Don't let one bit go to waste with these easy recipe ideas.

Butter does go bad, but with proper storage you can extend its life for days, weeks, and even months.

Fresh mozzarella and burrata are two types of semi-soft Italian cheeses. They’re both creamy, white, and utterly delicious. With just a quick glance, these cheeses look similar, but they are different in all the best ways. Fresh mozzarella cheese is made from cow’s or water buffalo’s milk with a firm but elastic texture. You can slice and it will hold its shape.

This method makes so much sense.

One cheese I always try to keep in the refrigerator is feta, and the most important reason for this is taste. Feta is a complex cheese that manages to be rich and creamy but also tangy and bright. It has much more character than other creamy cheeses, so on taste alone it wins my heart. But there is one other reason why feta should have a permanent place on your refrigerator’s shelves: how long it lasts! Feta can last up to several months if well-wrapped or submerged in a brine.

Sur La Table, French for On the table, first opened in Seattle’s Pike Place Market in 1972, selling gourmet cooking paraphernalia. 42 years later the store is as active as ever, with over 100 retail locations around the country and an impressive online store. With the high quality of brands and merchandise, and their emphasis on cooking classes and special events, Sur La Table remains a great place to browse for high-end tools and cookware.

My go-to sub was beaten out by a surprising choice.

If you think you make the best grilled cheese, think again!

It's easier than you think!

The perfect sub-in for those times you're in a crunch.

There's more to butter than just "salted" and "unsalted." Here's what you need to know.

You can officially say bye-bye to crumbly and dry leftover mac and cheese.

No more melted mess in the microwave.

Stabilize your whipped cream with one of these pantry and fridge staples.

We found several great ways to make fluffy whipped cream ... and one method for splattering it everywhere.

You'll wonder why you didn't do this sooner.

Bonus: It cuts down on waste!

No muss, no fuss.

They're always right next to each other at the store, in nearly identical packaging. Here's the real difference between these creamy cheeses.

It all started with a tip from Chrissy Teigen.

Hint: Just add water.

No more buttery messes in your microwave!

Sorry to be the one to have to tell you.

Which one gets it to the perfect cookie-making consistency?

Because who wants to whip out the mixer after a few glasses of holiday wine?

I don’t have kids. But I’m an aunt. And the other day, I decided to involve my twin niece and nephew in a tasting designed to gauge their openness to so-called grownup cheeses. Because while I can’t blame my busy sister for feeding her kids quesadillas with pre-shredded cheese, I’ve always wondered if she doesn’t give their palates enough credit.Here, the results on how various cheeses fared, plus other ideas for gateway cheeses to feed the kiddies.

You really can't have too much of a good thing.

It’s hard to deny just how much Julia Child taught us about cooking. Thanks to Julia, we know how to make perfect poached eggs, whip up mayonnaise by hand, and avert serious kitchen disasters. But perhaps one of the most valuable things she instilled in us is her appreciation for butter — and lots of it. Butter played a role in practically all of her cooking — especially in many of her most famous recipes.

We're all wondering.

Plus how to spot funky PB!

Plus when to use which for what!

Even that crazy prickly side!

First things first: They're not always interchangeable!

Plus it doesn't take up extra fridge space.

You might already have it in your pantry.

This goes for all types of milk.

Make snack boards a no-cleanup meal!

Yes, you can totally pan-fry and more with butter.

Making such a basic pasta seems like it should be easy, but there’s a lot that can go wrong.

Here's everything you need to know — including how to sub it for regular butter in recipes.

I have spent years perfecting this method.