Green-carpeted hills roll away from Maryland Farm in Somerset, England, where a man named Daniel Barber began making farmstead cheese in 1833. Nearly 200 years later, his family’s Barber’s Farmhouse ...

Here is what happens, chemically, when you bake a pizza. (Warning: The following description will be ever-so-slightly disgusting.) The water molecules contained in the cheese atop the pizza—all those ...

Pamela Vachon is a full-time freelance writer who covers food and drinks. She is a certified sommelier, former fine dining captain and bartender, and culinary school graduate. White and orange cheddar ...