Many biscuits, cornbread, and soda bread contain buttermilk—an acidic dairy product that gives a pleasant tang to foods, and reacts with alkali ingredients (like baking soda) to cause a chemical rise ...

With its delightful tang, subtle richness, and tenderizing capabilities, buttermilk has so many uses in cooking and baking. Blaine Moats This dairy-case staple has so much culinary potential—it ...

Add creamy and tangy buttermilk to the list of hot ingredients for the ’90s. Yes, plain old buttermilk now has cachet–it’s turning up on menus all over the country. Chef David Page of Home restaurant ...

In days gone by, when butter was still made at home, the liquid left at the bottom of the churn was not wasted. The milky suspension was usually flecked with bits of butter, and when it combined with ...

Each year, right about October when the weather is cooling, sales of buttermilk increase. Perhaps it's due to the fact that the acid in buttermilk works with baking soda to make foods such as pancakes ...

Buttermilk is a Southern staple, as necessary in the Dixie kitchen as grits and ham — probably because most Southern cooks are bakers at heart. Southern cooks are famous for their breads, biscuits and ...

Add creamy and tangy buttermilk to the list of hot ingredients for the ’90s. Plain old buttermilk now has cachet — it’s turning up on menus from the best restaurants all over the country. Years ago, ...