Parmesan rind is a protective layer that forms on the cheese as it ages. While it's safe to eat, its commonly discarded ...

Yet in the fertile valleys of Parma, Italy — the birthplace of Parmigiano Reggiano — cheese is practically currency. Like other coveted goods, it is susceptible to copycats and counterfeits ...

You may have seen cotija and queso fresco on restaurant menus or at the grocery store and wondered how they were different.

All cheese deserves a seat at the table, but cotija and Parmesan enjoy particular fame. Here's what makes each of these umami ...

Think mouth-watering cheeses and prosciutto with ancient structures, castles and historical landmarks all easily explored on ...

Starting at the capital Bologna, rich, hearty flavours of its famous bolognese sauce dominate the local cuisine, while ...

Legend has it tortellini were born in Bologna, the capital of the Emilia-Romagna region dubbed the “foodie valley”, where ...

Like any business that's been around for decades, Whole Foods has its share of secrets. Here's what you should know about the ...

The process of freezing cheese is simple, but you should know that defrosting can make or break your cheese's flavor and texture if you aren't careful.

By Melissa Clark Eric Kim’s sheet-pan japchae.Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.