cheese

9 common mistakes people make when cooking mac and cheese

Macaroni and cheese is a staple comfort food, but with so many ways to prepare it, there are a lot of mistakes one can make when cooking it.

Whether you’re making a simple stovetop mac and cheese or an upscale variant with pricey cheeses, chefs and culinary experts agree on many of the most common issues home cooks face when attempting the dish. Here are nine mistakes to avoid when making mac and how to avoid them.

1. The bechamel-making process was rushed

Bechamel sauce is a mixture of butter (or oil), flour and milk, and is the base for the sauce in many mac and cheese recipes. While the ingredients are simple, the process of making a roux, then adding milk, requires a lot of care and a lot can go wrong if the process is rushed. Adding milk to the sauce too quickly is one major mistake to

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What’s the difference between Parmesan cheese and Parmigiano-Reggiano?

When cooking pasta, you’ve likely noticed some recipes call for Parmigiano-Reggiano while others call for Parmesan, but what really is the difference between these two tasty cheeses?

If a creamy, dreamy fettuccine Alfredo ingredient list specifies Parmigiano-Reggiano, is it OK to dump in a cup of shelf-stable, grated Parmesan from a plastic container? Will the dish’s final flavor be any different? With many of us spending more time in the kitchen than usual, rolling out our own pasta and pizzas to be topped with this Italian staple, TODAY Food turned to an expert to get some cheesy answers.

Chef Anthony Contrino, food stylist and host of TODAY digital series, “Saucy,”knows his Italian food — especially Parmigiano-Reggiano.

“Parmigiano-Reggiano is arguably one of the most famous cheeses in the world!” Contrino told TODAY. “True PR is produced in select provinces

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