Brette Warshaw is an editor at Apple News and has worked at publications such as Lucky Peach and Food52. Her book “What’s the Difference?: Recreational Culinary Reference for the Curious and Confused” ...

A tub of crème fraîche is a weeknight saving grace for former assistant editor Lindsay Strand. Inspired by a test-kitchen visit from Portland chef Gabriel Rucker last year, she tosses crème fraîche ...

Crème fraîche is a rich cultured cream that acts as a thickener in soups, a topping on pasta, as the base of creamy dips, and a delicious dollop of tangy cream on top of sweet desserts. It's made by ...

A: Pronounced “krem fresh” this rich-tasting cream is the French version of sour cream. Like sour cream, crème fraîche has a fermenting agent that thickens it. What’s different about creme fraiche is ...

Crème fraîche, a French variation of sour cream, is a mildly acidic, high fat, slightly nutty tasting thick cream. Before dairy products were first pasteurised, crème fraîche developed naturally when ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Why America is in its 'fizz era'! Sparkling water is our new obsession, and with exciting new flavors like Guava Berry and Ruby Red Tangerine all with zero sugar and sweeteners, it just got a whole ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

It’s hard to imagine French home cooking without a dollop of creme fraiche, that silky, subtly tart cultured cream that has a way of making food taste better. In France, just about every home cook ...