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

Imagine you have a beautiful piece of aged Parmesan in front of you—a true treasure of Italian cuisine. You reach for a knife ...

Pesto is not, as many think, the Italian for ‘paste’. It means to pound, grind or crush, from the Genoese pesta(re), and refers to the method of making the pesto, as we today call the sauce known by ...

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 ...

For a whole baking dish, reheat the casserole in a 350°F until warmed through, about 15 minutes. Add some cheese and fresh basil before serving.