Claudia Hamilto - from Wilmington, NC
Unless the recipe specifically states the type of milk to use, you can assume that the recipe was created using whole milk, and will be the best when made with whole milk. That said, I often substitute nonfat, skim milk for my recipes - it's usually the only milk I keep in the refrigerator! Whole milk has more fat, which makes baked good more tender and moist. Most people, however, won't be able to notice a difference unless they have a sample of each side by side.