It used to be the milk we drank came mainly from cows. Today, supermarkets boast an array of milk choices. How do these alternatives compare when it comes to nutrition, flavor, and cooking?

Almond: It's not nearly as good a protein source as cow's milk, but almond milk is a stellar source of vitamin E. And since it doesn't curdle at high temperatures, almond milk will substitute for cow's milk in most recipes.

Flavored: Although they sport all the same nutrients as regular cow's milk, most strawberry, chocolate, and vanilla varieties come with about 15 extra grams of carbohydrates, mostly from added sugar. They're still a good nutritional deal, however, particularly for folks who wouldn't drink milk otherwise.

Goat: The milk of choice in most of the world, goat's milk has a nutrient profile similar to cow's milk, right down to its high calcium content. At 10 grams of fat per cup, however, it's a richer source of fat.

Organic: It's produced differently (no antibiotics, no growth hormones, and organic feed for the cows) than conventional milk, but that doesn't change its nutrient content, flavor, or cooking capability.

Rice: Although it's low in protein, rice milk has a mild flavor and texture that makes it one of the most popular nondairy milk substitutes. With 4 grams of fat per cup, it has less fat than whole milk, yet is slightly higher in fat than 2-percent milk. Many chefs find it suitable for use in savory dishes, particularly curries and sauces.

Soy: Flavor varies widely from brand to brand, but soy milk generally has a thicker, richer texture than cow's milk. Like the legumes it's made from, soy milk contains lots of soy protein and averages about 4 grams of fat per cup. It can curdle at high temperatures.