Buttermilk

Buttermilk is a tangy, creamy liquid with a slightly sour taste, cherished for its ability to tenderize and add moisture to baked goods. Its velvety texture and subtle acidity make it a beloved ingredient in kitchens worldwide.

Notes

Traditionally made by churning butter and collecting the leftover liquid, modern buttermilk is cultured to achieve its signature tang. It's a dairy powerhouse, rich in probiotics and nutrients.

Uses

Baking (cakes, biscuits, pancakes)
Marinades for fried chicken
Smoothies and dressings

Replacements

Milk mixed with lemon juice or vinegar
Yogurt thinned with milk

Broccoli

Broccoli is a nutrient-dense vegetable belonging to the Brassica family, which includes cabbage and kale. Originating in the Mediterranean region, it has become a staple in many Western diets due to its health benefits and versatility. It offers a mild, slightly bitter flavor with a vegetal aroma that brightens when cooked. The florets have a firm texture that becomes tender with cooking, while the stalk is denser and requires longer to soften. In the kitchen, broccoli is known for its ability to hold up well to various cooking methods, from steaming and roasting to stir-frying, often maintaining a vibrant green color and a pleasant crunch when not overcooked.

Low-Sodium Chicken Broth

A gently simmered, golden elixir that captures the essence of tender chicken and aromatic vegetables, offering a rich, savory flavor without the extra salt.

Recipes to try

Lemon Raspberry Cheesecake Parfaits

Creamy layers of lemon cheesecake meet tangy raspberry swirls in a delightful parfait that's as pretty as it is delicious.

Shrimp Alfredo Stuffed Pasta Shells

Creamy, cheesy alfredo sauce stuffed into plump pasta shells and topped with succulent shrimp—comfort food at its finest.