Yogurt

For those of us in the United States who watched the Olympics, it was very hard to ignore the continuous Chobani yogurt commercials. And Chobani should be acknowledged as the New York company that introduced and has spear-headed the Greek-style yogurt craze. (Chobani, which was only created four years ago, is actually a fascinating story; if anyone is interested, here's a good Forbes article, The $700 Million Yogurt Start-Up, on the history of the company.)

For those who may not know the difference, Greek-style yogurt has been strained, which makes it creamier and thicker, as well as tangier ( there's less water to dilute the tangy yogurt flavor). For many who love yogurt, this difference has made Greek-style yogurt the preferred choice. It's useful to note, by the way, that there is a difference between Greek-style and Greek yogurts; the latter is always made with full-fat milk and often has added cream. It's also usually made from sheep's or goat's milk.

Cook's Illustrated ran a taste test on Greek-style yogurt, "Low-Fat Greek Yogurt" and has made the results available here. If you'd like a spoiler, Chobani did well, earning second place, but Fage won top placing. And now that you know the best Greek yogurts, from the EYB library here's an intriguing list, sorted by buzz, of online recipes that call for Greek yogurt.