"Uh oh, there was no cream cheese at the store. Now what?" Faced with an empty dairy case at the market, you may find ...

Since baking is a precise science, you'll want to be careful when substituting sour cream in your recipes. Find out which ...

Did you run out of yoghurt in the middle of baking? Don't panic! You can save your recipe by relying on certain substitutes that you can easily find in your kitchen ... Did you know you could use ...

To substitute with feta cheese, add about 3/4 of the amount you’d use goat’s cheese. You can always adjust to taste! Another ...

When it comes to the crust of your next cheesecake, you're going to want to grab something specific to replace the butter in ...

There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date. Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening.

Grease an 8–inch square baking pan with cooking spray. Line the pan with a long piece of parchment paper that extends up and over two opposite sides of the pan. Cut the cream cheese into 24 ...

Vigorously whisk in the baking powder, then the baking soda ... “Bread,” omit the capers and, in place of the cream cheese, substitute 6 ounces (170 g) of Greek feta cheese, cut into ½ ...

Korean Garlic Cream Cheese Buns were the Technical Bake for Savoury Week in Season 8 of The Great Canadian Baking Show. Heat the oven to 350 F. Combine the warm water, yeast and 1 teaspoon of ...

Nothing says Thanksgiving like pumpkin pie — but what if you also added cheesecake and a gingersnap cookie crust to the mix?