It comes down to fat. Although often used in conjunction in recipes (and stocked right next to each other in most grocery stores), half-and-half and heavy cream are not quite the same thing.

Can you use them interchangeably, or would that ruin your recipe? In my experience as someone who loves to cook and bake at home, choosing the right dairy product is essential. Making the wrong ...

I use half-and-half, but it curdles. Is it the heat or the acidic tomatoes that causes this to happen? Heavy cream is a little too heavy, but it doesn't curdle. Can you reduce the fat and keep ...