Sauce making is considered one of the most complex elements in a chef’s repertoire. Expert sauce making separates good meals from great meals. One chef describes what is it that makes sauces so difficult to make; why a sauce might work once and then break the next time; and explains how to keep a sauce from turning murky or failing to reach the same taste parameters when it is “ramped up.”

An international team of researchers recently confirmed that children who drink fresh milk -- unprocessed and unpasteurized -- have a better immune response to allergens and are far less likely to develop asthma.

Vitamin B2, which is found in dairy products, can help lower high blood pressure, according to research by the University of Ulster.

Eating probiotic yogurt is known to calm troubled tummies; now, scientists have found it could boost virility as well.

Researchers at Michigan State University have shown a prebiotic may help the body's own natural killer cells fight bacterial infection and reduce inflammation, greatly decreasing the risk of colon cancer

An adult dairy cow in central California has contracted the first U.S. case of mad cow disease discovered in six years.

Nestle is to buy U.S. drugmaker Pfizer's infant nutrition business for $11.85 billion.

According to Bloomberg News, Starbucks will launch instant dairy products next year.

Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.

Kraft Foods is discontinuing its Athenos line of Greek yogurt.