The Kitchen Studio

10/04/2026

This is how the cookie crumbles

09/21/2026

The window over the sink was fogged from the dishwater. Outside, the yard. Inside, a room that smelled like onions and knew exactly what it was for.

09/21/2026

Walk into a house built in 1912 and shut the door behind you. The sound of the street just stops.

07/23/2026

05/18/2026

Dumplings

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

12/31/2025

Happy New Year

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