What to cook with a pound of curds.
Recipes from the publication's test kitchen. Each one tested at least three times. Each one written for someone who's never made it before.
The greatest hits.
Beer-battered curds, fried at home.
The fryer-temp graph that separates good from forgettable.
Honest poutine, Quebec-style.
A gravy you can actually pour. No xanthan, no shame.
The curd-stuffed burger.
Melted from the inside. Two ground-beef tricks worth keeping.
Skillet mac, broiled with curds on top.
The crust that holds because we stopped overthinking it.
A cold-curd salad for hot weather.
Tomato, cucumber, dill, mustard vinaigrette. Lunch in twelve minutes.
Sheet-pan curd nachos.
For the people who don't want a recipe — but here's one anyway.
The rest of the publication.
Every curd, scored.
Squeak, texture, salt, flavor, shipping, value. Roundups and single-brand verdicts.
How a curd works.
What a curd actually is, why it squeaks, how to fry it, how to keep it alive.
Every flavor, mapped.
Ghost pepper to hot honey. Heat levels, best brands, and who doesn't make one.
Who makes them.
Producer profiles. Who ships, who doesn't, and who's worth the drive.