Cheese

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

A collection of our favorite fondue recipes, perfect for parties or a casual night at home

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

Hate them if you will, but the classic cheese ball is a tasty, crowd-pleasing holiday treat

If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.

Transform leftover turkey into the ultimate grilled cheese.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

How FoodBeast.com's Becky McKay transformed the Uh-Oh! kiddie dinner into a bizarrely compelling dessert

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

This tangy, rich cheddar cheese spread is an easy, crowd-pleasing party appetizer. Serve it with crackers or on toast.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Hot-smoked salmon, unlike cured, is fully cooked.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.