cake of three milks
see pastel de tres leches
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.
A nutritionist takes a look at the newest alternative milk beverages.
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.
We stopped by Milk Bar's test kitchen location in Brooklyn to see how the masterpiece comes together.
The answer is not as obvious as you might think. Check out the pros and cons of each before you fill your glass.
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.
Evaporated milk keeps for more than a year on the shelf and can stand in for milk or half-and-half in sweet and savory recipes. What more can you ask of a can?
Turns out, full-fat milk may be better for you than you think.
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?
Find out if this non-dairy drink is worth going bananas over.
Is freezing dairy liquids like milk and heavy cream a do or a don't? Here are our thoughts.