Cheese know-how, technique and honest gear advice from the people who cook our recipes every day.
Prep components, not identical meals. A simple Sunday game plan that makes cheesy, satisfying weeknight dinners fast without eating the same thing five days in a row.
By Marisol Vance
Fluffy Parmesan, melty cheddar shreds, and paper-thin shavings each need a different tool. Here is how to match the cut to the cheese and the dish.
Both promise pizzeria-style crust from a home oven, but they cook very differently. Here is how stones and steels compare, and how to get the most from each.
Classic cheese fondue needs just a few ingredients and a little patience. Here is how to keep it smooth, what to dip, and how to fix it if it seizes.
Honing is not sharpening, glass boards are edge killers, and the dishwasher is off limits. Everything you need to keep your knives sharp and safe.
Plastic wrap suffocates cheese, and the fridge door is too warm. Here is how to wrap, store, and revive every kind of cheese in your kitchen.
Grainy, greasy, or gloppy mac and cheese is a broken emulsion. Learn what keeps a cheese sauce smooth and how to rescue one that splits.
Carbon steel heats fast, sears hard, and lasts for decades. Here is how to season it, cook in it, and keep that nonstick patina going strong.
Why does fontina turn silky while feta just sits there? A practical guide to the cheeses that melt beautifully and the reasons behind it.