What's the Difference Between Mozzarella and Burrata?Skills
We break down the differences and which cheese to use when.
The Best Cheese for Restaurant-Quality Pizza at HomeSkills
Never make a subpar pizza at home again.
The Best Ways to Reheat Leftover PizzaSkills
No soggy crusts here!
My Surprising One-Ingredient Party Trick for Serving Goat CheeseSkills
It's probably hiding in your pantry!
The Correct Way to Slice BrieSkills
Are you doing it wrong?
Looking to Step Up Your Pasta Game? You May Be Missing One ThingSkills
The perfect addition to tonight’s dinner!
Rosie Mayes’ Top 4 Tips for Making the Perfect Baked Mac and CheeseSkills
Tip 1: Don't overcook your pasta!
Feb 24, 2023
You Can (and Should) Eat Your Parmesan Rinds — Just Do This One Thing FirstSkills
Turns out a rind has so much more potential than flavoring soups and sauces.
Jan 24, 2023
Powdered Cheddar Cheese Is Going to Change How You Make Mac and CheeseSkills
The cheesiest solution comes from the pantry.
Dec 1, 2022
Martha Stewart’s Hack for Making Your Own Cheesecloth Uses an Item You Already Have in Your HouseSkills
In case you forget the cheesecloth again this year!
Nov 15, 2022
The Surprising Pantry Item That Makes It Easier to Clean Your Cheese GraterSkills
You don't have to deal with a sticky cheese grater!
Nov 11, 2022
This Super-Easy Hack Will Make Grating Cheese Less Messy and Much EasierSkills
The perfect hack for the holidays!
Nov 10, 2022
9 Essential Cheeses to Cover All Your Snacking, Cooking, and Entertaining NeedsSkills
Stock your fridge with these cheesemonger-approved picks.
Nov 10, 2022
Spice Up Your Cheese Boards This Fall with This Simple Trick from Giada De LaurentiisSkills
All you need is just a spoonful of this beloved ingredient.
Sep 3, 2022
4 Mistakes to Avoid When Making No-Bake CheesecakeSkills
Don't rush the chill, friends.
Sep 3, 2022
What Is Queso Fresco?Skills
Queso fresco may rival goat cheese, feta, and ricotta as one of the best cheeses to have on hand during hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vegetables. Here’s what you need to know about this versatile cheese.Queso Fresco is a soft, fresh Mexican cheese traditionally made from raw cow milk or a combination of cow and goat milk. In the U.S., pasteurized versions are the most common.
Aug 11, 2022
This Super-Simple Hack Makes Shredding Mozzarella the Easiest It’s Ever BeenSkills
This method makes so much sense.
Jun 2, 2022
Cook’s Tip: Always Keep Feta Cheese In Your RefrigeratorSkills
One cheese I always try to keep in the refrigerator is feta, and the most important reason for this is taste. Feta is a complex cheese that manages to be rich and creamy but also tangy and bright. It has much more character than other creamy cheeses, so on taste alone it wins my heart. But there is one other reason why feta should have a permanent place on your refrigerator’s shelves: how long it lasts! Feta can last up to several months if well-wrapped or submerged in a brine.
May 11, 2022
Sur La Table: Serious Culinary Tools for Serious CooksSkills
Sur La Table, French for On the table, first opened in Seattle’s Pike Place Market in 1972, selling gourmet cooking paraphernalia. 42 years later the store is as active as ever, with over 100 retail locations around the country and an impressive online store. With the high quality of brands and merchandise, and their emphasis on cooking classes and special events, Sur La Table remains a great place to browse for high-end tools and cookware.
May 11, 2022
Making Cheese at Home: A Round-up of Cheese-Making KitsSkills
Making cheese at home is something that we’ve been wanting to try for years. Now that we’ve gotten our feet wet with homemade paneer, we think we’re finally ready to take the plunge. Who wants to join us?!Click through for a round-up of the cheese-making kits we’ve been shopping…We’re thinking that mozzarella is the place to start. If all goes well, we can always work our way up to harder cheeses!
May 11, 2022
We Tried 7 Ways to Make a Grilled Cheese and the Winner Was Abundantly ClearSkills
If you think you make the best grilled cheese, think again!
Apr 16, 2022
This Burrata Hack Will Revolutionize Your at-Home Brunch RoutineSkills
The perfect sub-in for those times you're in a crunch.
Apr 8, 2022
This Tip for Reheating Mac and Cheese Is a True Game-ChangerSkills
You can officially say bye-bye to crumbly and dry leftover mac and cheese.
Feb 2, 2022
This Hack for Storing Cheese Straws Will Be Your New Go-ToSkills
You'll wonder why you didn't do this sooner.
Oct 18, 2021
Neufchâtel & Cream Cheese: What’s the Difference?Skills
They're always right next to each other at the store, in nearly identical packaging. Here's the real difference between these creamy cheeses.
Mar 1, 2021
How McDonald's Cheeseburgers Helped Me Fall Back in Love with Cooking
Personal Essay
It all started with a tip from Chrissy Teigen.
Feb 26, 2021
How To Store Cheese: What to Do When You Get It HomeSkills
Because you don't want to ruin a wedge or block with a lack of parenting skills!
Feb 16, 2021
What’s True (and Totally Not True) About Cheese and PregnancySkills
Avoiding certain cheeses is a key part of pregnancy. That said, there's some misinformation out there.
Dec 31, 2020
You’ve Been Grating Cheese Wrong Your Entire LifeSkills
Sorry to be the one to have to tell you.
Dec 16, 2020
Here’s How to Pack a Grilled Cheese Sandwich That’s Still Warm for LunchSkills
Because some days, you just gotta have grilled cheese.
Oct 20, 2020
Make Mongers of the Kids: My Picks to Help Introduce Children to Fine CheeseSkills
I don’t have kids. But I’m an aunt. And the other day, I decided to involve my twin niece and nephew in a tasting designed to gauge their openness to so-called grownup cheeses. Because while I can’t blame my busy sister for feeding her kids quesadillas with pre-shredded cheese, I’ve always wondered if she doesn’t give their palates enough credit.Here, the results on how various cheeses fared, plus other ideas for gateway cheeses to feed the kiddies.
Sep 30, 2020
The 3rd Step in Teaching My Kid to Cook: The Art of Grilled CheeseSkills
My sons are smart. They figured out how to make grilled cheese sandwiches on their own, but they were discerning enough to notice the sandwiches made by their parents were far superior. And they wanted to learn our secrets. We’ve had years of practice, and we agree that if there’s one thing we can teach our children, it’s how to make an excellent hot sandwich, any time of day, from breakfast to late-night snack time. Let’s start with breakfast.
Sep 30, 2020
The Mac & Cheese Alternative That My Family Loves (Yours Will, Too)Skills
Let me tell you how risotto saved my meal plan just this week: I had planned red beans and rice for dinner, only to realize that I had forgotten to grab both red beans and basmati rice at the grocery store. Scrounging my pantry I realized that I could still use the peppers and sausage I planned for this dinner to make a risotto without having to run to the grocery store. Every member of my family devoured this risotto and some even asked for seconds.
Sep 30, 2020
The 3-Cheese Formula for Better Homemade PizzaSkills
You really can't have too much of a good thing.
Sep 8, 2020
Finally! Here Is What All the Sides of Your Box Grater Are For.Skills
Even that crazy prickly side!
Jul 29, 2020
Upgrade Boxed Mac and Cheese with AvocadoSkills
This combination is asking you to take two of life’s greatest pleasures — macaroni and cheese and avocados — and bring them together in cheesy, creamy harmony. When you’re running low on ideas for a fast and truly enjoyable dinner, this quick mac and cheese hack is the one to turn to. Avocado adds an extra dose of creaminess to your mac and cheese without actually throwing in any more cheese or milk — although that is always an option.
Jul 17, 2020
Why a Snack Board Is Actually What Moms Want for Mother’s DaySkills
Make snack boards a no-cleanup meal!
May 8, 2020
This Simple Trick Is the Secret to Foolproof Cacio e PepeSkills
Making such a basic pasta seems like it should be easy, but there’s a lot that can go wrong.
Feb 22, 2020
The Fire and Soul of FondueSkills
Why do we crave food to bless a union, lavish a birth, or bury the dead? Why toast the future and savor the past? Why do we use bread and bones and salt and wine to tell the stories of ourselves and our people that cannot possibly be told in any other way? Because we like to give meaning to our food, and food to our meaning. Ask any anthropologist — humans like ritual. Food and ritual are bound together like birthday and cake, Easter and egg, or even breakfast and bed.
Jan 21, 2020
This $2 Ingredient Makes the Creamiest Pasta SauceSkills
See you later butter and cream.
Jan 11, 2020
Should You Be Pairing Your Cheese Board with Tequila?Skills
Today is National Cheese-Lover’s Day and, while pretty much every day feels like a good day to celebrate (and eat!) cheese (lots and lots of cheese), today is an especially good day for it. You may find yourself leaning toward a decadent triple-crème or a slightly salty blue or maybe something sharp and hard. Whatever the case, if you are like me and planning to make a meal of it, you may also find yourself wondering: What should I drink with my plate of cheese and accoutrements?
Dec 17, 2019
A Blue Cheese from Oregon Has Been Dubbed the Best Cheese in the WorldSkills
You can buy it at select Whole Foods.
Nov 5, 2019
The High-Protein Throwback Ingredient I Add to Every SmoothieSkills
It's gut friendly, it's tasty, and it's *not* Greek yogurt.
Oct 24, 2019
The Ultimate Addition to Soup? A Cheesy, Toasty TopSkills
Love French onion soup more for the topping than for the soup itself? Look no further for some inspiration to French onion-ify your other favorite soups.Think of this soup topper as a tasty lid that’ll make any soup beneath even more delicious. With the addition of bread and cheese, any soup transforms into an instant meal, and the process is just about as easy as it gets. The options are endless for which soups make the best candidates, too.
Sep 13, 2019
Just Face It: The 2 Best Ways to Rid Your Cheese of MoldSkills
The cheese questions we field the most mainly pertain to the lifespan of cheese: How long does cheese last? How do I know when a cheese has gone bad?What’s good versus bad mold?Armed with some of our helpful tutorials on how to store cheese best, you may never have to confront the issue of unwanted mold again. But if you do, there’s a new verb to learn: To face.It’s simple. If cheese has mold on it, you can be rid of it in one of two ways.
Sep 12, 2019
Paired! Humboldt Fog Cheese with Ficoco SpreadSkills
Have you ever heard of Ficoco? No? Well, let us introduce you then. Ficoco is a rich, dark spread made in Croatia out of figs and cocoa. It’s lightly sweet, but full of flavor, and it is superb when paired with cheese. Here’s our latest favorite pairing: Humboldt Blue Fog.
Sep 11, 2019
These Copycat Starbucks Bistro Boxes Are Here to Help You Embrace the Snunch
Snapshot Cooking
The easiest, tastiest way to eat a bunch of snacks for lunch.
Aug 15, 2019
Rainbow Rice and Cheese on Trees: All the Ways I’ve Renamed Dishes So My Kids Will Actually Eat ThemSkills
I’ve said it before, but it bears repeating: A simple trick for getting our children to eat better is marketing. Chickpea nuggets just sounds friendlier to a 5-year-old than falafel ever will. Over the last few years I’ve had fun retitling classic dishes as, much to delight, my children increase their appetites for new foods. Here are some of my favorite nicknames for dishes renamed for tiny eaters. When you’ve already said “It’s broccoli; you love broccoli!
Jul 25, 2019
The Cheesemonger: Our Top Ten Cheeses for Cheap(er)Skills
Have you been seeing cheese prices climbing upwards of $30 or even $40 per pound? If cheese is on your list of staples, we know what you’re thinking: Stop the insanity!There’s so much potential for economic change to take place in today’s election, but until our economy shakes off the brutality of the past few months (or years, depending on how you’re looking at things), we’ll continue to monitor our budgets.
Jul 12, 2019
The Cheesemonger: SticheltonSkills
For those of you who have never understood the intrigue of Stilton, or especially if you’re among the many who support its well-known title as “The King of Cheese,” a new cheese beckons, and is in actuality a closer embodiment of that moniker than anything being marketed as Stilton today. It also happens to be a cheese that made me stop entirely in my tracks from pure gustatory satisfaction.By unfortunate law, all Stilton must be made from pasteurized milk.
Jul 12, 2019
The Cheesemonger: Tomme de SavoieSkills
Name: Tomme de SavoieProducer: Various (Haute-Savoie)Milk: Raw/Pasteurized CowAge: 2 monthsPrice: $16.00-$18.99 I had intended to start this article by clarifying the meaning of the word “tomme”, as there seems to be some confusion about tomme cheeses being a family of similar flavors. As it turns out, after consulting three different sources, I got three different definitions.
Jun 9, 2019
A Twist and a Surprise: Armenian String CheeseSkills
The obvious choice cheese-wise for lunch is a piece of shrink-wrapped string cheese. Pretty mundane. In the spirit of keeping with our week’s theme of great contenders for lunch boxes, we’re profiling something far more compelling, but along the same vein: Armenian string cheese, speckled with black caraway seeds, infused with one of the most obscure spices around, and with strings so long they put those stubby cheese sticks to shame.
Jun 5, 2019
3 Reasons Why Tiny Cheese Balls Are BetterSkills
There are plenty of times in life when thinking big is best, but not when it comes to making cheese balls. This kitschy, retro appetizer is an exception to the bigger-is-better thinking. Whether you’re feeding the whole crew or just a couple people, here’s why tiny cheese balls make more sense. Choosing tiny cheese balls (over a single, large ball) is your ticket to embracing variety with this irresistible app.
Jun 5, 2019
Quick Tip: Make Goat Cheese Softer & More SpreadableSkills
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.The key to a soft and spreadable goat cheese is simply mixing it with a spoonful or two of milk or cream. Mash them together in a small bowl, and within seconds, the goat cheese will be just softened enough to be spreadable.
Jun 5, 2019
Why Don’t Pigs Make Cheese?Skills
It’s a fair enough question. All the other barnyard friends — cows, sheep and goats — give milk that is made into cheese. But why not the pig? From the ubiquitous image of a mama pig nursing her piglets, we know they have milk.I always thought perhaps they just didn’t give enough milk.
Jun 4, 2019
Quick Tip: Make Cheese Rind Stock! The CheesemongerSkills
We’ve known for a long time that adding cheese rinds to soups and stews adds depth to your dish. But have you thought of making a stock with your rinds? You can use it in place of chicken or vegetable stock or broth and we guarantee you’ll love the results.
Jun 4, 2019
Word of Mouth: LabnehSkills
labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls.Several of us here at the Kitchn were traveling over the holidays, and this is just one of the foods we fell in love with while eating overseas. We ate labneh for breakfast every morning while on a trip to Abu Dhabi, in the United Arab Emirates.Unfortunately, we kept forgetting to bring our camera to breakfast.
Jun 4, 2019
Can I Grate Cheese in a Food Processor?Skills
Q: I have a new Kenmore blender/food processor combo. I love it for chopping vegetables, but I just cannot get the hang of using it to grate cheese. All I get is a bunch of tiny “chunks” that are going to be very hard to get off my blades and the bowl. Please help!Sent by LindaEditor: My food processor has a special blade for grating cheese, called a “shredding disk.” If your food processor didn’t come with one of these blades, you may want to look into getting one.
May 30, 2019
Why French Comté Cheese Needs to Be In Your FridgeSkills
Cheese, generally speaking, is not a tough sell. Even so, it can be hard to convince someone — even a cheese-loving someone, like myself — to stray from the usual cheesy standbys and try something new. Sure, we’ll pick up a little round of artisan goat cheese or a wedge of imported Brie for a party, but when it comes to weeknight frittatas and grilled cheese, we all have our favorites. Here’s one that is perhaps new to you: Comté cheese.
May 30, 2019
What a Greek Restaurant Owner Taught Me About Feta CheeseSkills
What is there to know about feta cheese? A couple simple rules will give you the best Greek salad imaginable, as I discovered in my book research. The chef-owner at the Greek restaurant Taverna Kyclades in Astoria, New York, schooled me to never buy crumbled feta again. Ardian Skenderi says it’s best to buy feta cheese wedges instead of the crumbled varieties: “When the cheese is crushed up, you don’t know how good it is.
May 24, 2019
Trust Me: You Should Be Grilling Frozen PizzaSkills
Get ready for a charred, crispy crust and bubbling, caramelized cheese.
May 21, 2019
The Cheesemonger: Serra da EstrelaSkills
Name: Serra da EstrelaProducer: Various (Serra da Estrela, Portugal)Milk: Raw SheepAge: 60 days+Price: $26.00-$32.50/lb High in the Serra da Estrela mountain range of Portugal, artisanal cheesemakers have been producing this, their namesake cheese, almost the same way for centuries. Starting with raw sheep’s milk (it has to, since the cheese is DOP protected), Serra da Estrela is completely handmade; even the curds are cut by hand!
May 3, 2019
The Cheesemonger: Rajya MetokSkills
Name: Rajya MetokProducer: Village of Ragya, TibetMilk: Pasteurized YakAge: 2 months+Price: $21.98/lb “Tibetan Yak Cheese”. The name itself sounds a bit mysterious and more than a little absurd.I first heard about Yak cheese in May, during Tibetan Yak Cheese Week. Ironically, having to sell cheese prevented me from going to the event, but I kept the thought in the back of my head. When I found out iGourmet* carried it, I had to try some.
May 3, 2019
The Cheesemonger: ReblochonSkills
Name: ReblochonProducer: Various (Savoie, France)Milk: Raw Cow’s MilkAge: 30 days+Price: $14.00-$21.50/lb I’ve seen signs, at both cheese counters where I’ve worked, describing a cheese as “sexy”. In the past, I just laughed it off. Now, I find myself using the very same word to describe Reblochon. This cheese is so lush, rich and impossibly silken in texture, it creates a very sensual experience on the tongue.
May 3, 2019
The Cheesemonger: Gorwydd CaerphillySkills
Name: Gorwydd CaerphillyProducer: Gorwydd Farm (Ceredigion, Wales)Milk: Raw Cow’s MilkAge: 2 monthsPrice: $22.99-29.00/lb. I never expected to be impressed by Caerphilly. I had tasted examples of this cheese before and its straightforward, dry, citrus-like flavor was good, if not uninspiring. Then I tasted Gorwydd Caerphilly and everything was illuminated. This is what Caerphillly should taste like!
May 3, 2019