Crème fraîche is a thick, cultured cream that is very popular in France and is growing in popularity in the US. The cream has a slightly nutty, slightly tangy taste to it but is much milder and with a more distinct cream flavor than sour cream. It has a high fat content, a …
The term “half and half” shows up very frequently in cooking and baking recipes in the US, but it is not particularly well known outside of the US (or the term refers to something completely different). When it appears in a recipe, it sometimes generates a little confusion as to what it is. …
Whipped cream is a great way to finish off just about any dessert, adding a light sweetness to contrast with rich berry flavors and intense chocolate ones. For many, using whipped cream means picking up a can from the refrigerated section of the grocery store. This isn’t a bad solution in a …
Pasteurization is the process of heating a food – usually a liquid – to a specific temperature for the purpose of slowing microbial growth, extending the shelf life of a product by slowing the spoilage process. The technique was first developed to prevent wine and beer from souring quickly, but it is very …
 
Heavy cream, also known as whipping cream, is an ingredient that is frequently called for in recipes. Cream is the thick, fat-rich part of milk, which rises to the top when milk is fresh and is skimmed off. The type of cream is determined by its fat content. Heavy cream has a fat …
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