A Cheese Primer

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

Formaggio Kitchen

I’ll take one of each, please.

Beer and Cheese

Forget wine: This is the perfect pairing. (By Jordan Mackay)

Emergency Entertaining

Entertain in an instant with these 12 staples. (By Ari Weinzweig)

A Dash of Guinness

Cooking with Ireland’s famed brew. (By Roxanne Webber)

Essentials for the Home Baker

Baking supplies that won’t collect dust. (By Sara Lime)

The Taste of an Oyster

Plus a dozen oysters you should know. (By Rowan Jacobsen)

Slice the spuds superthin. (By Caitlin McGrath)

Take a note on strawberry cream pastry. (By Cicely Wedgeworth)

Use it on soup, pizza, pasta, and more. (By Caitlin McGrath)

Knockout combinations. (By Mark Hokoda)

The most important step in making an excellent French onion soup is to thoroughly, patiently caramelize your onions. (By Caitlin McGrath)

Who doesn’t have an old fondue set tucked away in the back of a cupboard? With winter approaching, it’s time to haul that sucker out and have a fondue party. ... (By C. Thi Nguyen)

This month’s edition of Cook’s Country reverse-engineers and scales up the Monte Cristo sandwich, an old-school Disneyland favorite. (By James Norton)

The scone situation in the United States is pretty sorry, says Havalinah. When they exist, they’re huge, hard monstrosities that would be better for recreating certain large, stone Druid landmarks than for eating. At its... (By C. Thi Nguyen)