Like varieties and styles of wine, cuts of beef also have different flavors, textures, and degrees of marbling, which all play in a good pairing.

This dairy alternative, made by soaking, grinding, boiling, and filtering soy beans, has a few things going for it.With eight grams of protein and four grams of fat per serving, it’s about as nutritionally similar to whole and reduced-fat dairy milk as you can get.

It’s also one of the few nondairy milks that has the thick, creamy consistency of whole milk.As long as you choose an unsweetened and unflavored variety, it won’t impart any strong or off flavors into your baking..Taste Test: The Plant-Based Meat Products You Need to Try.

Runner-up: pea milk.With a similar nutritional profile to soy and dairy milk, pea milk, which is made by extracting pea protein from yellow peas, then soaking and blending it with water, is another good option for baking.

The reason we downgraded it to “runner-up” status is because it tends to be thinner and more watery in consistency than whole or even reduced-fat milk.

It can work just fine in thinner batters like muffin or pancake batter, but might affect the consistency of doughs that require more specific hydration, like bread and biscuit doughs.Citrus, Beet, and Arugula Salad with Halloumi Croutons.

Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to next-level status courtesy of crispy halloumi croutons.. Get the Recipe.Baked Asparagus.

Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley.Asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with Parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking.