Scoot over oat milk; there’s a new kid in town—potato milk.

In recent years, more and more nondairy milks have popped up on shelves and in local coffee shops. There are stalwarts like soy (the most popular), almond, and coconut, followed by more niche nut milks such as macadamia and hazelnut.

Then oat milk ent…

In recent years, more and more nondairy milks have popped up on shelves and in local coffee shops. There are stalwarts like soy (the most popular), almond, and coconut, followed by more niche nut milks such as macadamia and hazelnut.

Then oat milk entered the arena, upping the game for milk-alternative connoisseurs. Oat milk has a creamy consistency, like cow's milk, convincing even some of the naysayers.

Read More >>

The Chameleonic History of Malted Milk Powder

The typical person is said to change careers between three and seven times in their life. The reinvention of the individual is commonplace, but this kind of rebranding often happens in the world of ingredients, too. Consider malted milk powder, for one…

The typical person is said to change careers between three and seven times in their life. The reinvention of the individual is commonplace, but this kind of rebranding often happens in the world of ingredients, too. Consider malted milk powder, for one.

Malted milk powder’s story begins in the mid 1800s. British food manufacturers and brother duo James and William Horlick created malted milk powder as a nutritional supplement marketed for “infants and invalids.” The broader process of malting refers to the germination of grains through soaking them in water, followed by dehydrating with hot air to halt further sprouting. Such grains can be used in alcohol production, as with whiskey, but by grinding a barley-wheat blend then combining it with evaporated whole milk, the Horlicks concocted a more virtuous elixir.

Read More >>

How to Make Long-Lasting Whipped Cream

Don’t weep, whipped cream, it’s all going to be alright. Sure, you have a tendency to lose your spine as you sit out for a while (you fall, you run, and, no offense, you become a little unappetizing), but we’re about to fix that.

Chin up! There are lo…

Don't weep, whipped cream, it's all going to be alright. Sure, you have a tendency to lose your spine as you sit out for a while (you fall, you run, and, no offense, you become a little unappetizing), but we're about to fix that.

Chin up! There are lots of ways to make longer-lasting, more stable whipped cream that won't have a breakdown as it graces chocolate cake, strawberry ice, rhubarb buckle, or a pile of vegetables (yes, you read that right). That means more opportunity to prep in advance and less of an urge to rush through dinner to get to that cream-topped lemon custard pie (though, let's be real, I do that no matter what).

Read More >>

Out of Half & Half? Here Are 4 Easy Substitutes

Half-and-half is a delightful dairy product—it works just as well as a coffee creamer as it does for making luscious, rich mashed potatoes. But sometimes, you run out because life happens and you need a substitute for half-and-half. That’s where these …

Half-and-half is a delightful dairy product—it works just as well as a coffee creamer as it does for making luscious, rich mashed potatoes. But sometimes, you run out because life happens and you need a substitute for half-and-half. That’s where these genius swaps come in. Next time you’re using a recipe that calls for half-and-half and all you have is milk or cream in the fridge, turn to these savvy substitutions.

What Is Half-and-Half?

Well, it’s exactly what it sounds like! Half-and-half is a dairy product that is made by homogenizing a mixture of whole milk and heavy cream. According to the United States Department of Agriculture, which is the governing body that defines things like the difference between half-and-half and heavy whipping cream, half-and-half must contain at least 10.5 percent milkfat, but not more than 18 percent milkfat. Unlike heavy cream, half-and-half doesn’t hold its structure when whipped, so you can’t use it to make whipped cream. However, we have plenty of other brilliant recipes, like our Creamed Spinach & Parsnips, this refreshing, award-winning Lemon Basil Sherbet, and Cauliflower Gratin With Mornay Sauce.

Read More >>

Making Crème Fraîche at Home Has Never Been Easier

A few months into my first year in college, I realized that I hadn’t prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that la…

A few months into my first year in college, I realized that I hadn't prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that lasted maybe a few weeks, I had no relevant work experience. So when it came time for my interview, I did what I seem to do best: I winged it. I spoke about everything that wasn't relevanthow pretty the detailing on the general manager's shirt was, how nicely designed the restaurant was (it had a hideous interior), how challenging school was, etc.

Eventually I had to face the music and come clean, admitting to having no experience, but really, really needing money. The general manager was visibly bummed; she genuinely wanted to hire me, but how could she at this point? She looked down at my application and said, "Well, okay, so you have no experience. I can teach you how to juggle tables. I care more about people who know and like food. Can you answer this: What is crème fraîche?" My eyes lit up immediately.

Read More >>

Will Someone Please Just Tell Me WTF to Put in My Coffee?

Recently, Twitter users turned against oat milk (proving that you really never know who will be canceled next!). Citing an almost year-old deep-dive specifically calling out the popular brand Oatly, this article calls oat milk the “new Coke,” stating t…

Recently, Twitter users turned against oat milk (proving that you really never know who will be canceled next!). Citing an almost year-old deep-dive specifically calling out the popular brand Oatly, this article calls oat milk the “new Coke,” stating the company masquerades as a so-called healthy alternative to dairy (and other nondairy) milks, but is essentially sugar water cut with oil, and a “bad” choice when it comes to creamy beverages.

The article compares Oatly’s marketing strategy—its splashiest slogan being “it’s like milk but made for humans”—to Sugar Association ads from the 1970s (“only 18 calories per teaspoon, and it’s all energy”); 1930s cigarette brands (“give your throat a break”); and Coca-Cola’s 2009 “open happiness” campaign, the article launches into a very spooky breakdown of the science behind the oat milk. Essentially, during Oatly’s oat-liquefaction process, enzymes convert oat starch to a high-glycemic-index-ranking sugar, and rapeseed, or canola, oil is used as an emulsifier. The result is Oatly’s particularly velvety texture and non-watery flavor, both of which I personally count as wins when it comes to nondairy milk.

Read More >>

Our All-Time Favorite Desserts Starring Heavy Cream

We’ve partnered with Hood®—makers of great-tasting, high-quality cream made from real Hood Milk—to comb through our archives for our most-beloved desserts starring heavy cream. From dreamy mousse pies to easy no-churn ice cream, your bowls, plates, and…

We've partnered with Hood®—makers of great-tasting, high-quality cream made from real Hood Milk—to comb through our archives for our most-beloved desserts starring heavy cream. From dreamy mousse pies to easy no-churn ice cream, your bowls, plates, and spoons are in for a very sweet treat.


When it comes to desserts that delight—those heavenly recipes you come back to over and over again—there’s often one common denominator: heavy cream. The key ingredient in so many of the sweets we love, heavy cream (we're using Hood®) gives a sumptuousness—and yes, creaminess—to dishes that might otherwise be a little ho-hum.

Read More >>

The Best Heavy Cream Substitutes for Cooking & Baking

If you asked me what I dream about at night, the answer would be heavy cream in all its silky, creamy glory. Heavy cream is responsible for chart-topping recipes like Our Best Vanilla Ice Cream, Stovetop Mac & Cheese With Garlic Powder & White …

If you asked me what I dream about at night, the answer would be heavy cream in all its silky, creamy glory. Heavy cream is responsible for chart-topping recipes like Our Best Vanilla Ice Cream, Stovetop Mac & Cheese With Garlic Powder & White Pepper, Scalloped Potatoes with Caramelized Onions, and Warm Eggnog. If creamy comfort food is my dream, then running out of heavy cream is my nightmare. Few things hurt my soul more than pouring a generous amount of heavy cream into freshly mashed spuds only to find that there’s a drop or two left of the cream. What’s a girl to do? Cry. Panic. Call my mom. Or maybe do three minutes of breathwork and then open my refrigerator or pantry again to search for a substitute for heavy cream.

Alternatives for heavy cream may be another kind of dairy product or they may be vegan. There are thousands of recipes on our site that call for heavy cream, like penne alla vodka and creamed greens and frozen honey mousse. But do you actually need the cream? Can you replace it with milk? Or coconut milk? Or something else entirely? Today, we’re going to answer those questions and more. Ahead, find the best heavy cream substitutes that work every time...no tears necessary (but I’m still going to call my mom).

Read More >>

A Minimalist Dessert to Kick Off Berry Season

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, guest columnist Thalia Ho, creator of the award-winning blog Butter and Brioche, is sharing a recipe from her stunning new cookbook, Wild Sweetness.


I got the taste for tartness young. The earliest memories I have are of my aunt in Austria, her outstretched hand filled with wild berries: gooseberries, raspberries, and currants that shone like tiny jewels under the sun. There were even alpine strawberries, too early for picking, but so rare that I have never seen them again.

Read More >>

An Ode to Coffee Milk, New England’s Sweetest Sip

I wasn’t born in New England, but I did grow up here, and still call it home. I distinctly remember the first time I came across coffee milk. I was maybe 10 or so, in the school cafeteria, reaching for a carton of what I thought was chocolate milk. I s…

I wasn’t born in New England, but I did grow up here, and still call it home. I distinctly remember the first time I came across coffee milk. I was maybe 10 or so, in the school cafeteria, reaching for a carton of what I thought was chocolate milk. I sat down with my friends, excited to dig in (well, as excited as you could be to eat a school lunch in the ’90s). The first sip was startling, and I’m sure I reacted with all the grace and dignity you might expect from a 10-year-old.

Closer inspection of the carton revealed that it wasn’t chocolate milk at all—the label was a lighter shade of brown, for one, and sure enough, it said “coffee milk.” Huh. I’d lived in Chicago, Miami, and Cancún before moving to Maine, and I’d never heard of it. Chocolate milk, strawberry milk, sure. But this was new to me, a young transplant.

Read More >>