Let’s face it, eggnog is an acquired taste, even Mrs. Madison Reid agrees. In this week’s episode of Take 2 with Mrs. Madi, ...

Biscuits and gravy—that soul-satisfying Southern classic that’s found a happy home in Ohio—features house-made biscuits that strike the ideal balance between flaky and substantial. The gravy is ...

Making something out of seemingly nothing is one of the best kitchen tricks imaginable. It’s a skill that can save you time, money and ingredients, helping you take care of yourself and the ...

There are plenty of decent plain yogurts we've taste-tested and ranked here at The Takeout, and several perfectly fine grocery store Greek and European yogurts out there. Yet nothing seems to beat ...

What if I told you ants might be able to make delicious yogurt? NPR's Regina Barber reports on a study out of Denmark that put a traditional fermenting method to the test. REGINA BARBER, BYLINE: ...

Made for busy mornings and big appetites. Easy protein bagels require no boiling, rising, or stand mixer—just pantry staples and Greek yogurt. Air fry or bake for golden, chewy bagels customizable ...

Making your own Yogurt could not be simpler when you follow my easy, step-by-step recipe. Watch and find out how you can make Homemade Yogurt and use it for my Frozen Yogurt recipe and more. So let’s ...

There was a not-so-secret ingredient in the ice cream sandwiches, creamy cheese and milk-wash cocktails being served at Alchemist, a two Michelin-star restaurant in Copenhagen, Denmark, in recent ...

In parts of Eurasia, the key to a tangy yogurt treat scurries along the forest floor. Red wood ants and their microbes acidify and thicken milk, helping ferment the liquid into creamy yogurt, ...

Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of Bulgaria and ...