I have to admit, I had never heard of crème fraîche until a few years ago when I saw a cheftestant using it on Top Chef. Crème what? I immediately looked it up online, using my number one, trustworthy, foolproof, no-way-this-can-be-wrong source: Wikipedia. I found it described as sour cream, but less sour, and thicker, with 28 percent milk fat. Yes, please.

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