This week's question comes from Dianne: "I have a question about crème fraîche. I can’t find it in my supermarket ...  do you have a recipe for crème fraîche? Thanks in advance." First, a word on crème fraîche for those of you who may not be familiar: Crème fraîche is cream that has been inoculating with a bacteria that causes fermentation, not unlike yogurt or sour cream. It tastes similar to sour cream, but slightly less acidic. It's very versatile because, unlike sour cream or yogurt, it can be boiled without curdling. It's available commercially but sometimes it's difficult to find. If you are using it in a cold dish, say as a topping for fruit or a dessert, you can usually substitute sour cream. To answer Dianne's question, it's also easy to make. You will find directions in our recipe for Mille Feuille with Double Salmon and Crème Fraîche that uses sour cream and 35 per cent cream, or you can do the same thing with buttermilk and 35 per cent cream. Thanks for your question Dianne. Don't forget to sign up to have the foodie-file delivered direct to your email, two more days until I give away my first holiday cookbook! Click here to sign up for Christine's Food for Friends e-newsletter!