Processed cheese has long been a staple of the fast-food industry. Its meltability, long shelf life, and uniform texture make it ideal for quick-service restaurants. However, processed cheese often ...

Korin Miller has spent nearly two decades covering food, health, and nutrition for digital, print, and TV platforms. Her work has appeared in Women's Health, SELF, Prevention, The Washington Post, and ...

Here's a fun bit of food facts trivia that's sure to amaze: Every week, more than 110 million Americans eat at least once ...

You think you want a cheese with pedigree. The kind that reeks of washed rinds, that crunches with tyrosine crystals, that bears the name of a tiny European village in delicate, old-world type. But ...

Adam Ehrlichman has worked behind the cheese counter at Pennsylvania Macaroni Co. going on 20 years. It’s a challenging but tasty job that has allowed him to sample hundreds of hard and soft cheeses ...