Too delicious to throw away. (By Sarah Perry)

CHOW’s guide to the major cheese types. (By James Norton)

Baked brie is a surefire hit at parties, and very easy to put together. Many chowhounds favor sweet additions to the cheese, but there are delicious savory versions, too. Most place toppings on a wheel of brie, wrap the whole in... (By C. Thi Nguyen)

The perfect brown-bag lunch would be part store-bought, part easy-home-made, it wouldn’t take long to assemble the night before. Just like childhood lunch-box spreads, it would have multiple pieces, including snack and cookies.

A Passover menu with Southern flair.

How to build a cheese plate. (By Stephanie V.W. Lucianovic)

The Silver Palate duo makes nice and makes dinner. (By Sara Dickerman)

Cheeses you probably don’t know about, but should. (By Michele Foley)

Sheila Lukins and Julee Rosso talk about life before arugula and The Silver Palate Cookbook, 25 years later. (By Sara Dickerman)

Brie is one of the most of delectable cheeses. It’s creamy white, and robed in an edible rind. (By Pat Hammond)

The pear-and-Brie sandwich at Elements. (By C. Thi Nguyen)

The Times opens up an ’80s time capsule. (By Miriam Wolf)

Warning: That cheese in your luggage might explode at any moment. (By Stephanie V.W. Lucianovic)

A glossary of cheese terms. (By Stephanie V.W. Lucianovic)

You know, it’s just not a party until somebody busts out the illegal substance. That somebody can be you. (By Brendan Vaughan)