From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
If you’ve scanned the milk container at breakfast time, you’ll notice lots of terms on the carton. Ever wondered why milk is “homogenized” and “pasteurized” and why the heck is vitamin D added? We’ll iron out these terms and explain why they’re on your milk container.
Don’t like milk? Not a problem. There are many milk alternatives available these days -- perfect for the lactose intolerant or folks looking to change it up.
We're talking about cows' milk, that is. Many folks view milk as wholesome and healthy. Others, meanwhile, warn us away and say it's full of hormones or might make you phlegmy. So what’s the deal with milk: does it do your body good or not?
Amazing texture, flavor and creaminess, plus it's dairy free. Get to know this treasure that comes in a can: coconut milk.
Sometimes I go to the farmers’ market in search of items that have nothing to do with produce, like this profoundly delicious cheese.
Touted for its neutrality and creaminess, the non-dairy milk alternative is making its way into lattes and supermarket freezers.
Making almond milk from scratch is much easier than you'd think.
Sweet chocolate milk is causing bitter cafeteria showdowns around the country. School lunch advocates who want the chocolate stuff nixed from the cafeteria menu say it packs almost as much sugar as soda, but others say it's better for kids to drink chocolate milk than no milk at all.