Barbara Rich is a full-time chef instructor at Natural Gourmet Institute. She holds a bachelor’s degree from Washington University in St. Louis, Miss., and a culinary degree from California Culinary Academy. Before teaching, she worked at Cardwells Restaurant in St. Louis, Zuni Café in San Francisco, and Danal in New York City. She is also an avid athlete and has competed in half-ironman triathlons, long-distance open water swim races, and trail races, including the Trans Rockies 6-Day Ultra.
Whether you're lactose-intolerant, follow a vegan diet, or just want to switch it up, non-dairy milks make a tasty and versatile addition to try. There are many varieties on the market today—we aren’t limited to just soy milk anymore. While the milks may come across as straightforward, here's some important label lingo to know.