What Is Nondairy Creamer?

It makes coffee so creamy, yet it’s not cream. (By Roxanne Webber)

McSkillet Burrito and International Delight Coffee Creamer

This week’s mission: McDonald’s new breakfast offering, and holiday flavored nondairy creamers. (By James Norton)

Campari's Made from Bugs

A lot of stuff you thought was vegan isn’t. (By Jason Horn)

Mapping the Mustache

CHOW’s milk taste test. (By Lessley Anderson)

Garden Harvest Toasted Chips and Hemp Bliss Organic Hempmilk

This week’s mission: Quasi-healthy chips containing fruit, and nondairy “milk” that tastes like rancid nuts. (By James Norton)

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Church Bake Sale Chic

Two new NYC public food markets. (By Lessley Anderson)

Soy milk: many, many chowhounds like Silk, either in plain or vanilla flavor. It’s got that creamy feeling, like whole milk. Many also love Silk’s chocolate flavor. (By C. Thi Nguyen)

What’s the difference between heavy cream and whipping cream? The major difference, says C. Hamster, is the fat content. (By C. Thi Nguyen)

The New York Times reports on pint-size creameries and Nancy Nipples the Milkmaid. (By James Norton)

With a set of ice pop molds, you can whip up your own version of the classic chocolatey summer treat, with or without dairy. Pat Hammond simply stirs enough Ovaltine into whole milk to get a dark chocolate mixture and freezes in... (By C. Thi Nguyen)

No one can resist Harmony Frozen Yogurt’s sole offering (By C. Thi Nguyen)

Delicieuse, Scoops, Milk, and Café Lucca offer inventive flavors. (By Cicely Wedgeworth)

A New York magazine piece deconstructs the first meal of the day. (By Traci Vogel)

In an interview, Michael Mina dishes about the glories of micro-veggies, locally grown produce, and diver scallops—a delicacy that gives us pause, knowing what we know about sustainable seafood. (By Christy Harrison)