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

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

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

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

She was the type of woman who always packed a lunch—with enough to spare. And like most Georgia-bred ladies of her generation, she also had a killer pimiento cheese recipe. “My grandmother was like ...

The clip from 2017 showed the 49-year-old TV chef preparing his version of a carbonara, with Oliver describing his variation ...

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

This one-skillet dish with hearty escarole is stewed in a rich tomato sauce, lots of cannellini beans, and Parmigiano cheese, featuring heaps of Mediterranean flavor.

Mix with your hands but don't overmix. Ball them up and set them on a plate. Then heat beef tallow in a pan and fry 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.

Although it’s time to look at food trends and predictions, I couldn’t resist a look back at 2024. Fifty-two columns: a lot to ...

Before I dive into all the good eats 2025 will bring, let's take a look back at our favorite dishes of 2024. As always, ...