Next weekend, one of my closest friends is getting married. A few days ago, the couple asked me and another friend who's a wine professional to organize a wine and cheese pairing for the welcome dinner. Last minute? Yep. Will I be able to taste the pairings beforehand? Nope. Even so, I'm not too worried. I've got some solid standbys that I've used in the past. Pairing anxiety? Not a chance. More

This is a tip for anyone who has ever made a complete mess while trying to spread crumbly goat cheese on baguette for a quick appetizer. No extra fuss, no strange tricks, just one secret ingredient that will make all the difference in the world. More

Q: I was inspired by your Homemade Mozzarella so I bought 2 gallons of fresh local milk. Unfortunately, I assumed I could find rennet at my local health food store, but I can only find Junket. Should I try 1 or 2 Junket tabs? Or freeze the milk until I can get better rennet?

Sent by Sara More

Watermelon is pretty darn good on its own, and I'm sure, come the dead of winter, we'd take it any way we could get it. But there are ways to eat watermelon that really balance out its inherently sweet flavor and watery texture. And one ingredient, in particular, is getting a lot of buzz. More

It's that time of year again, y'all! Yep, football season is upon us, and I'm busy dreaming up new appetizers, dips, chilis, and stews to carry me all the way through the fall. If you're like me, you have a few go-to appetizers that are simple to throw together and guaranteed to please. Yet I am still always in search of the new best recipe, and holy smokes, I think I just found it! More

We're spending some time this week with European food, and so I decided to inflict some serious pain by looking back on my photos from a month-long jaunt to Europe I took last summer, just to see what cheese-related lessons I could share. Or reshare. With hundreds of photos to choose from, I had a hard time picking, but here are my top five European cheese takeaways. More

Q: What's the best way to slice balls of fresh mozzarella cleanly and neatly? I'm usually able to get a few clean slices with a knife, but then the soft cheese start squishing. Any advice?

Sent by Jennifer More

Oh, cheese. If I have any say in the matter, cheese will be a significant part of my last meal. The fattier, the saltier, the better. But not everyone agrees. In fact, in the last few years the cheese industry has been under enormous pressure to produce low-fat, less-salty products that appeal to consumers. Unfortunately, they haven't been that successful, and here's why: when you take the fat out, you essentially turn cheese into an eraser... More

Stuffed fried squash blossoms are easy to make. Promise. If you don't mind frying, this is a 15-minute process from start to finish. Tops. There are also certain ways to ensure a most delicious outcome. And it mainly has to do with the cheese.
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I told my mother it was family recipes week here at The Kitchn and together we pondered over what cheesy family recipe I could post. (I know, cue joke about all family recipes being cheesy.) She was adamant that I write about her standby grits recipe that's been in the family for years. She knew I'd hesitate, though, since the key ingredient is a cheese that I'd never typically plug. But it kind of makes the dish, so onward we go. More