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🍳 Recipes & Cooking
Cooking with cheese: melting, baking, frying, and crowd-pleasing dishes. 55 articles.
Recipes & Cooking
Air-Fryer Cheese Recipes
The best air-fryer cheese recipes — from mozzarella sticks and halloumi fries to baked brie and grilled cheese. Tips for crisp, gooey results.
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Baked Brie: 10 Ways
How to make baked brie, plus 10 delicious topping and wrapping ideas. The easy technique for a molten, crowd-pleasing appetizer.
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Cacio e Pepe: Mastering the Technique
How to master cacio e pepe — the Roman pasta of cheese and pepper. The technique for a creamy, emulsified sauce that never clumps.
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Cannoli and Ricotta Fillings
How to make cannoli and ricotta fillings — the sweet ricotta cream, the crisp shells, and the trick to keeping them crunchy.
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Cheese and Charcuterie for Beginners
A beginner's guide to building a cheese and charcuterie board — choosing cheeses and meats, accompaniments, arrangement, and quantities.
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Cheese Dumplings and Pierogi
How to make cheese dumplings and pierogi — the fresh cheese fillings, the dough, and the technique for tender Eastern European cheese-filled dumplings.
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Cheese Enchiladas and Mexican Bakes
How to make cheese enchiladas and Mexican cheese bakes — the best melting cheeses, the sauce, and tips for a gooey, non-soggy result.
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Cheese Scones and Biscuits
How to make light, cheesy cheese scones and biscuits — the best cheese, the technique for a tender crumb, and tips for a golden, savory bake.
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Cheese Straws and Savory Pastries
How to make cheese straws and other savory cheese pastries — the best cheeses, easy puff-pastry methods, and tips for crisp, flavorful results.
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Cheese-Based Dips for Parties
The best cheese dips for parties — from queso and beer cheese to baked dips and fondue. Recipes, the right cheeses, and how to keep them smooth.
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Cheese-Stuffed Burgers (Juicy Lucy)
How to make a Juicy Lucy — the cheese-stuffed burger with a molten core. The best cheeses, the sealing technique, and how to avoid blowouts.
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Cheese-Topped Soups (French Onion and Beyond)
How to make French onion soup and other cheese-topped soups — the melty, golden cheese crust, the best cheeses, and the technique.
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Cheesy Garlic Bread Done Right
How to make the best cheesy garlic bread — the bread, the garlic butter, the right cheese blend, and the technique for a crisp, gooey result.
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Chicken Parmesan: The Cheese Layer
How to make chicken parmesan — the crispy cutlet, the tomato sauce, and the all-important cheese layer of mozzarella and Parmesan.
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Classic Cheese Fondue at Home
How to make classic Swiss cheese fondue at home — the best cheeses, why wine and cornstarch matter, and how to avoid a grainy, separated pot.
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Croque Monsieur and Croque Madame
How to make croque monsieur and croque madame — the classic French grilled ham-and-cheese with béchamel. The cheeses, the sauce, and the technique.
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Eggplant Parmesan from Scratch
How to make eggplant parmesan from scratch — preparing the eggplant, the three cheeses, layering, and tips for a non-soggy, golden bake.
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Gougères: French Cheese Puffs
How to make gougères — the light, airy French cheese puffs made from choux pastry. The technique, the best cheeses, and tips for a perfect rise.
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Homemade Cheese Sauce That Never Splits
How to make a smooth homemade cheese sauce that never splits or turns grainy. The roux method, the right cheeses, and pro fixes.
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Homemade Pimento Cheese
How to make homemade pimento cheese — the Southern "caviar" spread. The classic ingredients, the best cheddar, and ways to use it.
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How to Build the Perfect Cheese Toastie
How to build the perfect cheese toastie — the bread, the cheese blend, fillings, and the technique for a crisp, molten toasted sandwich.
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How to Make a Cheese Board Centerpiece
How to build a stunning cheese board — choosing the cheeses, accompaniments, arrangement, and quantities for an impressive centerpiece.
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How to Make a Cheese Frittata
How to make a cheese frittata — the open-faced Italian egg dish. The best cheeses, the technique for a fluffy set, and endless filling ideas.
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How to Make a Cheese Soufflé
How to make a classic cheese soufflé — the technique behind its dramatic rise, the best cheeses to use, and tips to keep it from collapsing.
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How to Make a Perfect Grilled Cheese Sandwich
How to make the perfect grilled cheese sandwich — the best cheese and bread, butter vs. mayo, heat control, and pro techniques for a golden, gooey result.
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How to Make Cheese Curds and Poutine
A guide to cheese curds and poutine — what curds are, why they squeak, and how to assemble Quebec's iconic fries-curds-and-gravy dish.
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How to Make Cheese-Stuffed Arancini
How to make arancini — crispy Italian stuffed rice balls with a molten cheese center. The risotto base, the cheese, and the breading technique.
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How to Make Halloumi Fries
How to make crispy halloumi fries — the cut, the coating, baking vs. frying, and the dips that make this trendy snack irresistible.
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How to Make Khachapuri
How to make khachapuri — Georgia's iconic cheese bread, including the boat-shaped Adjarian version with egg. The cheese, the dough, and the technique.
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How to Make Paneer Tikka
How to make paneer tikka — the spiced, grilled Indian appetizer. The yogurt marinade, skewering and charring, and tips for tender, flavorful paneer.
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How to Make Raclette at Home
How to make raclette at home — with or without a special grill. The cheese, the accompaniments, and how to host a fun raclette night.
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Keto Cheese Recipes
The best keto cheese recipes — low-carb ways to enjoy cheese, from cheese crisps and chaffles to fat-head dough and baked cheese dishes.
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Leftover Cheese: 15 Ways to Use It Up
15 clever ways to use up leftover cheese — from fridge-clearing fondue and frittatas to cheese crisps, sauces, and freezing tips.
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Mac and Cheese Variations Around the World
Mac and cheese variations from around the world and across regions — from baked Southern style to lobster mac, and global takes on cheesy pasta.
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Mozzarella Sticks from Scratch
How to make mozzarella sticks from scratch — the breading method, the crucial freezing step, and how to get a crisp coating with a gooey center.
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No-Bake Cheesecake Techniques
How to make a perfect no-bake cheesecake — the setting methods, the right cream cheese, and how to get a firm, sliceable result without an oven.
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Palak Paneer at Home
How to make palak paneer at home — paneer in a creamy spiced spinach sauce. The technique for a vibrant green gravy and tender paneer.
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Philly Cheesesteak: Cheez Whiz vs. Provolone
The great Philly cheesesteak cheese debate — Cheez Whiz vs. provolone vs. American. What goes on an authentic cheesesteak and how to choose.
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Quesadillas: Choosing the Right Cheese
How to make the perfect quesadilla — choosing the best melting cheese, the technique for a crisp tortilla and gooey center, and filling tips.
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Quiche Lorraine and Cheese Quiches
How to make quiche Lorraine and other cheese quiches — the custard ratio, the best cheeses, and tips for a creamy filling and crisp crust.
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Ricotta Gnocchi from Scratch
How to make light, pillowy ricotta gnocchi from scratch — the right ricotta, the minimal-flour technique, and how to avoid dense, gummy dumplings.
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Risotto with Parmesan: Getting It Right
How to make creamy Parmesan risotto — the rice, the technique of gradual stock, and the all-important final mantecatura with cheese and butter.
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Saganaki: Fried Greek Cheese
How to make saganaki — the Greek fried cheese appetizer. The best cheeses, the technique for a golden crust, and the flaming version.
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Savory Cheese Tarts and Galettes
How to make savory cheese tarts and galettes — the pastry, the best cheeses, and tips for a crisp base and flavorful filling.
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Spaghetti alla Carbonara: Pecorino vs. Parmesan
How to make authentic spaghetti alla carbonara — the cheese debate of Pecorino vs. Parmesan, the egg technique, and how to avoid scrambling.
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Spanakopita and Cheese Phyllo Pies
How to make spanakopita and other cheese phyllo pies — the spinach-and-feta filling, working with phyllo, and tips for a crisp, golden result.
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The Best Cheesecake: New York Style
How to make the best New York-style cheesecake — the dense, rich, tangy classic. The cream cheese base, the technique, and how to avoid cracks.
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The Best Cheeses for a Burger
The best cheeses for a burger — from classic American to sharp cheddar, Swiss, blue, and pepper jack. Which melts best and which flavor suits your burger.
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The Best Cheeses for Pizza
The best cheeses for pizza — why mozzarella reigns, the role of provolone and Parmesan, and how to build the perfect pizza cheese blend.
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The Perfect Cheese Omelette
How to make the perfect cheese omelette — the best melting cheeses, French vs. American styles, and the technique for a tender, gooey result.
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The Science of a Smooth Cheese Sauce
The science behind a smooth cheese sauce — why cheese splits, how emulsifiers and starch work, and the chemistry of melting cheese.
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The Ultimate Macaroni and Cheese Guide
The ultimate guide to macaroni and cheese — the best cheeses to use, how to make a silky sauce, baked vs. stovetop, and pro tips.
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Three-Cheese Lasagna from Scratch
How to make a rich three-cheese lasagna from scratch — the classic cheese trio, building the layers, and tips for a perfect bake.
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Tiramisu and Mascarpone Desserts
How to make tiramisu and other mascarpone desserts — the rich Italian cream, the assembly, and tips for a perfect, stable result.
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Welsh Rarebit Explained
What is Welsh rarebit? A guide to the classic British cheese-on-toast dish — the savory sauce, the best cheese and beer, and how to make it.
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