Cheese

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

Textures matter: Baking the cheesecake in a water bath insulates it, so it stays creamy and moist; the crunchy streusel topping adds contrast.

When it came to food, the 1970s got a lot of things wrong. Fondue wasn’t one of them. Cheesemonger Anne Saxelby explains.

Different types of dates require different types of cheese; let the cheese you serve do the talking.

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