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

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 ...

Yes, you can make these potato skins in the air fryer. In Step 2, air-fry the potatoes at 400°F until a paring knife inserted ...

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 ...

This old-fashioned dessert that was once called a "funeral pie" has a rich, subtly-spiced raisin filling and a buttery, flaky ...

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 ...

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 ...

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

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 ...