Will Salsa Conquer Processed Cheese?

This week’s mission: a sports drink aimed at the ladies, and lower-cal dishes from Taco Bell. (By James Norton)

A Cheese Primer

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

Total Cheese

How to make, choose, and use the best cheeses.

What Makes Cheddar Cheese Sharp?

The nutty tang is so good. (By Roxanne Webber)

Why Can Lactose-Intolerant People Eat Some Cheeses and Not Others?

It has to do with how long the cheese is aged. (By Jason Horn)

Why Does Cheese Get Rubbery when Melted in the Microwave?

Keep it creamy and soft by following a few simple tips. (By Roxanne Webber)

Great Grater, and Now Greater Graters

Microplane changed cheese graters forever. It just keeps getting better. (By Louisa Chu)

Cheez-Its Still Doin' It for Me

This week’s mission: candy-bar themed cookies, and new cheese flavors of Cheez-Its. (By James Norton)

Cheesy Italian-esque Hot Pocket

This week’s mission: doughy calzone-type treats and a desperate cranberry move. (By James Norton)

What to Do with Plain Yogurt

Drink it, make cheese with it, cook with it instead of sour cream or buttermilk. (By Aida Mollenkamp and Regan Burns)

What Is Nutritional Yeast?

Is it different from other kinds of yeast? (By Jason Horn)

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. (By Matt Palmquist)

What Else Besides Corn Pops, and How?

Steam is powerful stuff. (By Jason Horn)

Fast-Food Pizza Chains Attempt Gourmet

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy. (By James Norton)

The Basics: How to Make Lasagne

The tried-and-true recipe you’ll hang onto forever.