The Kitchen Studio

02/25/2026

“The curds are heated a second time so they all melt back together,” he explains. “That creates a smooth, uniform texture and the ability for the cheese to melt beautifully once it’s fully set. Pressed cheeses like cheddar lack that step, which is why they tend to separate.” This is why even the most beloved cheeses - Parmigiano-Reggiano, aged Gouda, sharp cheddar - are better admired from afar when fondue is on the menu.

Chefs and cheesemongers share which cheeses melt smoothly and emulsify reliably — plus the right ratio of each for foolproof fondue.

02/15/2026

A-lot a chocolate

01/04/2026

12/31/2025

Happy New Year

1.3M likes, 12.5K comments. “ ”

12/21/2025

In 1963 Julia Child's first TV show, "The French Chef," introduced millions of Americans to French cooking.

Inspiring exhibits, thought-provoking programs, live performances, and action-packed discovery. The History Center feeds your curiosity about Minnesota’s stories, people, and places.

11/29/2025

AI Slop Recipes Are Taking Over the Internet — And Thanksgiving Dinner
Food bloggers see traffic dip as home cooks turn to AI, inspired by impossible pictures. Yummy Frankenrecipes!

10/22/2025

It is not too early to start installing an arbor for next year's growing season.

10/19/2025

Culinary epitaphs offer a point of connection to the deceased’s descendants and anyone else who comes across them

09/28/2025

France Is Food Really Better in France Than the US? The question comes up all the time: does food in France actually taste better than in the United States? People who have spent time in both countries usually give the same answer: yes. The reasons go beyond stereotypes about French cuisine. From fa...