Buttermilk is a fermented milk without butter, containing 22% DVA calcium. Modern buttermilk is made through industrial fermentation at 69°F. Traditional buttermilk is leftover from butter churning, requiring 1 gallon cream. Commercial buttermilk is thicker, more acidic, and works better with baking soda
Crisco was introduced in 1911 as first vegetable-based shortening. B&G Foods acquired Crisco from J.M. Smucker Co. in 2020 for $550 million. Made from hydrogenated vegetable oil, originally cottonseed oil
Recipe yields 8 croissants using 605g flour and 120g milk. Process takes 24-12 hours total, including 24 hours for dough preparation. Recipe includes detailed instructions and video demonstration
Butter melts between 82-97°F (28-36°C). Cut butter into small pieces for faster melting. Cover microwave bowl with paper towel to prevent splattering. Heat in 10-second intervals until fully melted
Family-loved creamy dressing that's neither overly garlicky nor fishy. Made with mayonnaise instead of olive oil and raw eggs. Kids can make it themselves while cooking. Keeps well in fridge for about a week
Copycat version of famous KFC coleslaw with sweet, tangy, creamy texture. Perfect for spring, summer, potlucks, BBQs, and weeknight dinners. Makes 4 servings, requires 3-4 hours refrigeration time