Just read somewhere something a chef said about how much he relies on sel gris (to be precise ;) ) that piqued my curiosity. Looking for advice on how to use it, brands folks like? Thanks for any help.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese