It's the ingredient that elevates caprese salad to a creamy masterpiece, helps pizza achieve all its ooey-gooey glory, and satisfies that much-anticipated cheese pull from a certain breaded appetizer.

After the first euphoric pumpkin purchase, you’ve probably had a few pumpkins lying around for a while now. Decorative, no ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Fresh tomato pasta is hardly a new invention: there are countless ...

At Capella Cheese shop in Atlanta, mozzarella is made fresh daily. Brittany Billups places curds in a bucket before dousing them in 190-degree Fahrenheit water. She swishes the curds around with salt ...

Once the sauce is done, simply toss it with the pasta, put it all in a baking dish, top with the remaining cheese, and let it ...

Yossy roasts the bacon and vegetables on a sheet pan to effortlessly caramelize everything before tossing it into the pot ...