Discover how this overlooked part of Parmesan cheese transforms soups with savory, nutty flavor while cutting food waste.

Most of the fat in milk (around 99%) is in the form of triglycerides. Triglyceride molecules consist of a glycerol backbone with three fatty acids attached (or esterified) to it (hence the name “tri” ...

Chef’s picks: Easy-melting mild cheeses like Cheddar, American, Gruyère and more. By combining cheeses, you achieve a richer, more complex flavor and a gooey, stretchy texture. Get a correct ratio ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.

We cooked grilled cheese six different ways to find the best flavor and crispiest exterior. From classic butter to mayo and bacon fat, here’s how common cooking fats affected the flavor and crust of ...

Barb Williamson, a longtime advocate for drug addiction services in the Pennsylvania area, remembers when xylazine first showed up in her community. She said it was just over a year ago when patients ...