"[I]t’s literally like listening to a symphony of color and aroma, with comfort-inducing aftereffects." —Guess what it is. Go ahead, GUESS!
"Eating Roquefort cheese could help guard against cardiovascular disease despite its high fat and salt content, according to new research that suggests why the French enjoy good health."
If you own a toaster but not a frying pan, your long, melted-cheeseless ordeal is over.
What is the best cheese in the world? It's a ripe subject for debate. And since we all know that taste is perhaps the most subjective of the senses, it is probably one for which there is no right answer. But if your top three aren't 1) Parmigiano Reggiano, 2) Stilton and 3) Camembert you are completely ignorant and probably very boring to boot.
I have been wondering about Denny's Fried Cheese Melt ever since I first heard of the bread/American cheese/mozzerella sticks concoction earlier this week. Why pair American cheese with the mozzerella sticks, and not something more compatible like, say, provolone? Why does the official image of the sandwich make it seem like the cheese within each layer is completely unmeltable, thus food-styling away one of the biggest competitve advantages of the grilled-cheese sandwich as opposed to, say, a BLT? (Hands up if you thought those were chicken fingers inside the sandwich.) Will the marinara sauce have any spice beyond salt in it? And, perhaps most importantly, how would it stack [...]
What happens if you actually print out our recipes for steak and mac and cheese and take them to your kitchen? One Awl reader, a lass by the name of Amy, decided to find out while back on the homestead for Thanksgiving.