Since baking is a precise science, you'll want to be careful when substituting sour cream in your recipes. Find out which ...

Sometimes the mood or the recipe calls for sour cream but you haven't got any in the fridge. Luckily homemade sour cream is ...

For decades scientists agreed on four basic food tastes: sweet, salty, sour and bitter. In recent years ... In the study, subjects had their blood fat levels checked before and after the test. The ...

Yogurt and sour cream are actually made via the same process of lactic acid fermentation, except yogurt is made with milk ...

If this idea gives you pause, take a moment to consider the properties of sour cream before dismissing it. It's thick, creamy, and slightly tangy. Adding it to brownies introduces extra liquid and fat ...

When sour cream is frozen, water expands, and the liquid freezes before the fat and other elements. As a result, the texture may be lumpy, and liquids and solids may separate during thawing ...

Refreezing the ice cream makes larger ice crystals which makes the ice cream too crunchy. It’s the fat. The milk fat in ice cream is mostly what gives ice cream that creamy rich taste and feeling in ...

This trio of vegan hors d’oeuvres is simple, satisfying and appealing to guests with a wide variety of food preferences.

but the taste of farm shop-sourced cream is vastly superlative. Creams with higher fat contents, such as double cream, are more 'stable', which makes them easier to whip and less likely to curdle ...

Cookbook author Caroline Chambers is back with a delicious and easy weeknight dinner that won't break your budget. The online ...

She also noted that while they make the soup with zero-sodium vegetable stock to keep it vegetarian, chicken stock would make a delicious substitution. At the restaurant they prep ...

Some have a very thin texture, while others are as thick as buttermilk or heavy cream ... it’s too sour,’” Haub says. Still, ...