Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Literally translated as "hot bath," this garlicky hot oil dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet.
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall—luckily, they can be found canned.
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?
3/13
