Cheese

Taste a fig first to see how sweet it is... and thus how much honey you want to add.

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Use store-bought meringues and skip the first step, if you prefer.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

The only way to make flatbread even better? Grill it.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.