Cheese connoisseurs are no doubt familiar with a particular kind of semi-hard Swiss cheese called "Tête de Moine." Rather than spreading or slicing the cheese, Tête de Moine is usually served by scraping the top of the cheese wheel in a circular motion using a specialized tool called a Girolle. This produces elegant thin shavings known as rosettes, since they resemble a frilly flower.
The method is both aesthetically pleasing and serves to enhance the aromas and mouth feel of the cheese, according to the authors of a new paper published in the journal Physical Review Letters (PRL). This group of physicists based in Paris noted a marked similarity between the frilly edges of those cheese flowers and certain leaves, fungi, corals, and even torn plastic sheets—all formed by different mechanisms. So naturally the physicists decided to conduct their own research to determine the underlying mechanism(s) for the delicate frills of Tête de Moine shavings.
Tête de Moine translates as "monk's head," and the name dates back to the 1790s, although the actual cheese originates back to a 12th-century Bellelay monastery in Switzerland. It's made from raw unpasteurized cow's milk and is matured for a minimum of 75 days on spruce boards and boasts a firm reddish-brown crust. The Girolle (named after the French word for chanterelles, which have a similar rosette shape) is a more recent innovation, invented in 1982 specifically for Tête de Moine by a man named Nicolas Crevoisier. It's just a round wooden plate with a pin stuck vertically in the middle—the better to skewer one's cheese wheel—and a crank handle to control the slicing blade.
Customs and Border Protection has called for tech companies to pitch real-time face recognition technology that can capture everyone in a vehicle—not just those in the front seats.
We're comparing the most popular cheese brands in the US and UK. We delve into the portion sizes, ingredients, price, and nutrition of Kraft, Sargento, Tillamook, Dairylea, Cathedral City, and more. This is "Food Wars."
Protein is also more filling than other foods, which can make it hard to eat a lot of.
Making high-protein swaps and splitting meals into snacks can help you hit your targets.
I calculated my recommended protein intake, as someone who works out and wants to build muscle. I needed a minimum of 53 grams of protein a day, but closer to 114 grams if I really wanted to make gains.
But hitting that isn't so easy. On a typical day, my morning oatmeal is 5-6 grams of protein, my lunch salad or grain bowl is a measly 10-15 grams, and my salmon fillet dinner is 25 grams — just 40-45 grams of protein total.
Morgan Walker, a sports nutritionist at Lebanon Valley College, said this is a common occurrence.
For one, high-protein foods fill you up faster because they're structurally more complex than most nutrients. Protein needs additional enzymes to be broken down in the body, Walker told Business Insider. When we consume protein, hormones are released that "help to promote satiety, too," she said.
Endurance training can sometimes lead to appetite loss.
Juan Algar/Getty Images
Additionally, if you work out a lot, you might even lose your appetite. "Exercise itself can be appetite-suppressant for a lot of individuals, especially high-intensity exercise and endurance-type training," Walker said, due to anti-hunger molecules that form in the body.
Ironically, very active people who need to eat more protein for muscle repair may struggle to get adequate amounts of protein in their diets.
Walker shared a few ways to eat enough protein if you feel too full to even think about another hard-boiled egg.
Use versatile ingredients like cottage cheese and Greek yogurt
Greek yogurt can easily be used in sauces and condiments.
They both have more amino acids than lower-protein foods, which help muscle-building by repairing and growing new muscle fibers.
You can also use them asprotein boosters in other meals. Cottage cheese, at about 200 calories and 23-28 grams of protein per cup, can be blended into pasta sauce or eggs. Greek yogurt, with similar levels of protein and caloric content, can be used in smoothies, dips, or condiments.
Make easy protein swaps
Cooking grains in bone broth instead of water can add extra protein.
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A balanced diet isn't all protein — you also need fiber and carbohydrates. Fitting all of that in can be tough, though.
Walker recommended protein swaps to get more protein and other nutrients, such as using farro or quinoa as a base instead of rice. You can also replace regular pastawith higher-protein versions that use lentils or chickpeas.
If you're cooking grains and want to sprinkle in some extra protein, Walker said you can also boil them in bone broth, which contains 9 to 11 grams of protein per cup.
Break your meals up into snacks
Smaller meals like yogurt with fruit and granola can be easier to digest.
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If fitting in three big, protein-heavy meals a day just isn't working for you, there's good news: snacking might be better for you in the long run, anyway.
"Consistent protein intake throughout the day is very beneficial for promoting muscle-protein synthesis," Walker said.
Breaking big meals down into smaller and more frequent protein-rich snacks also makes it easier to get more protein without stuffing yourself. In the long run, consistent protein intake is more important than chugging a huge protein shake after a workout.
Walker loves Greek yogurt, string cheese, hard-boiled eggs, turkey jerky, shelled edamame, nuts, and smoothies to graze on throughout the day.
Divvy up your protein powder
You can opt for partial scoops of protein powder throughout the day.
Still, not all protein drinks are the same. Walker said ready-to-drink shakes, which can pack 20-30 grams of protein per bottle, tend to be more filling. If they're too difficult to chug, she suggested incorporating protein powder in drinks and meals throughout the day, rather than all at once.
"Maybe it's scooping a little bit of the protein powder and mixing it into a yogurt, smoothie, or oatmeal," she said. If one scoop is 30 grams of protein, you can have 15 grams in your breakfast and 15 grams in a post-workout shake.
Add variety
Sheet pan dinners are easy and very customizable.
gbh007/Getty Images
Some active people assume gains require culinary sacrifice, subjecting themselves to the same cliché gym bro meal of chicken breasts, brown rice, and broccoli every night.
"I have a lot of clients who will eat very similar meals and even though they're extremely well-balanced, they're not getting a lot of variety," Walker said. Not only is variety important for gut health; it also keeps you from getting bored.
Walker said sheet pan dinners are an easy and versatile way to change up your main protein source, like chicken or fish, as well as your vegetables and seasonings. You can also use Greek yogurt or cottage cheese to create a high-protein sauce.
Fitting in enough daily protein, especially if you're strength-training, can take some creativity.
I thought the grilled cheese from Five Guys was overpriced.
Sonic's grilled cheese sandwich was my favorite for overall value.
A grilled cheese sandwich is one of the ultimate comfort foods. It's a simple meal to make at home, but I was curious to see which fast-food restaurant made the best version of the classic sandwich.
So, I went to Sonic, Shake Shack, and Five Guys to see how their grilled cheese sandwiches stacked up against each other. Here's how it went.
Prices may vary by location.
The first restaurant I visited was Sonic.
Sonic has more than 3,500 locations across the US.
Shutterstock
Sonic was originally founded in 1953 as a root beer stand in Shawnee, Oklahoma, called Top Hat. The chain's name was changed in 1959 and the rest is history. Sonic now has more than 3,500 locations across 46 states.
Sonic's grilled cheese was definitely priced to sell at just $3.25.
There certainly was plenty of cheese.
I was satisfied with Sonic's grilled cheese sandwich.
Steven John
Sonic's sandwich was the messiest of the bunch, with a decent amount of cheese oozing out the sides of the bread. However, the sandwich was full-sized, generously laden with cheese, and toasted well.
The bread was thick and spongy, and although the cheese definitely had a slightly artificial taste (as American cheese tends to, in my opinion), this was a satisfying sandwich that was 100% worth the money.
Next, I went to Shake Shack.
Shake Shack is known for its burgers, fries, and milkshakes, but it also serves grilled cheese.
Noam Galai/Getty Images
What once started as a Madison Square Park hot dog cart has grown into a chain with more than 580 locations worldwide. Although the chain is perhaps best known for its burgers and fries, it sells grilled cheese sandwiches, too.
Mine cost $6, which seemed a bit steep having just come from Sonic.
The sandwich tasted good, but was a bit small.
The grilled cheese from Shake Shack was on the smaller side.
Steven John
The sandwich tasted like a homemade grilled cheese, with a good balance of cheese and toasted bread.
However, it seemed to be much smaller than Sonic's offering, leaving me disappointed.
My last stop was Five Guys.
I ordered my last grilled cheese sandwich from Five Guys.
John Greim/Contributor/LightRocket via Getty Images
The famous burger chain was founded in 1986 and has expanded from a family business in Arlington, Virginia, to about 1,700 locations worldwide.
I paid $7 for my grilled cheese sandwich.
The sandwich was pricey but delicious.
I enjoyed the thick, buttery bread from Five Guys.
Steven John
The grilled cheese from Five Guys was the best tasting of the bunch. It was cooked fresh after I ordered, and was hot and melty when served.
The thick, buttery bread was delightful, and although the cheese was a bit overdone, it tasted great.
When I'm looking for a fast-food grilled cheese sandwich, price matters more than quality.
Sonic's grilled cheese sandwich offered the best overall value.
Steven John
The only problem I had with Five Guys' sandwich was the price tag. At $7, it cost more than double that of the grilled cheese from Sonic, and was neither twice as good nor twice as big.
So, next time I want a fast-food grilled cheese sandwich, I'm heading to Sonic because its tasty offering sells for a great price.
The dish turned out creamy and cheesy, and I loved the addition of broccoli to the mix.
Mac and cheese is one of my favorite quick comfort dishes to make when I'm feeling too lazy to cook.
So, when I learned that Martha Stewart had a way to make this classic recipe even quicker, I decided to give it a try. Stewart's "Cheater's Mac and Cheese" recipe includes just six ingredients and takes 20 minutes to prepare.
Here's how I made the one-pot meal.
I started by gathering and prepping the ingredients.
Stewart's mac and cheese recipe only called for six ingredients.
Paige Bennett
The recipe calls for six ingredients: 1 ½ cups of fresh or frozen broccoli, 4 ounces of a short pasta (penne is recommended), 2 ½ ounces (⅓ cup) of cream cheese, 1 tablespoon of unsalted butter, ½ ounce (⅓ cup) of Parmigiano-Reggiano, and salt. Black pepper is also optional, but I decided to use it.
I opted for frozen broccoli since I always keep florets in the freezer, and because it reduced my prep time.
The only minor obstacle I faced during the prep process was measuring the Parmigiano-Reggiano. I used my kitchen scale to weigh the ½ ounce (⅓ cup) of cheese, but when I added it to the measuring cup, it quickly overflowed despite the scale only reading 0.1 ounces.
I had to tightly pack the finely grated cheese into the cup to get the desired ½ ounce.
Next, I cooked the pasta and broccoli.
Before the pasta reached al dente, I added the broccoli to the pot.
Paige Bennett
I started by boiling the penne pasta in salted water. The recipe said to boil the noodles two minutes short of al dente, so I let them cook for nine minutes rather than the box's recommended 10-12 minutes.
When time was up, I scooped out 1 cup of pasta water to use later and added in the frozen broccoli. I let the broccoli cook with the pasta for two minutes before draining the water and setting aside them aside.
Then, it was time to make the cheese sauce.
I used a whisk to break up the cream cheese.
Paige Bennett
From there, I simmered the butter, cream cheese, and ⅔ of the cup of pasta water in my empty pot.
The cream cheese didn't initially break down in the pasta water, so I had to use a whisk to smooth out the sauce, which was a small inconvenience.
When the sauce was ready, I combined all my ingredients in the pot.
The cheese sauce was the perfect consistency for the pasta.
Paige Bennett
Then, I added the pasta, broccoli, and Parmigiano-Reggiano into the pot and stirred until the sauce completely coated the noodles.
The ½ ounce of cheese ended up being the right amount for the sauce, which was cheesy, but not overly salty, gritty, or stringy.
I didn't even need to add the final ⅓ cup of pasta water because the sauce was already clinging well to the noodles, creating a creamy, silky coating.
I finished the dish with an extra sprinkle of freshly grated cheese and some black pepper, as recommended.
This is now a go-to comfort recipe for me.
I really enjoyed the mac and cheese, and am looking forward to experimenting with other vegetables.
Paige Bennett
The final pasta had some tanginess from the cream cheese, but plenty of saltiness from the Parmigiano-Reggiano and some earthy notes from the broccoli.
I also loved how quickly this recipe came together. I had a creamy, comforting pasta dish ready for lunch in a matter of minutes on a very busy workday.
Although Stewart's recipe called for broccoli, it also said peas or cauliflower florets would be good alternatives. I think this recipe would taste good with lots of different vegetables, like asparagus and mushrooms, so I'm looking forward to experimenting in the future.
I found six different brands of low-fat, small-curd cottage cheese from Daisy, Good Culture, Friendly Farms, 365, Trader Joe's, and Organic Valley.
Meredith Schneider
I tried six brands of cottage cheese from my local grocery store.
Daisy had the sweetest cottage cheese, and Good Culture's tasted a little bitter.
There were pros and cons to each, but Trader Joe's low-fat cottage cheese was my favorite.
Protein-rich cottage cheese can be savored with fruit, in recipes, as a dip, or by itself, and it's been a staple in my house my entire life.
I decided to taste-test six well-known brands to find the best one.
Although I'm not lactose intolerant, I have a sensitivity to milk, so I picked small-curd, low-fat options because I know they don't affect me as much.
Here's how the brands ranked, from worst to best.
6. Organic Valley
Organic Valley was the most expensive cottage cheese I tried.
Meredith Schneider
Organic Valley had my least favorite cottage cheese.
First of all, it was the most expensive purchase. I found a 16-ounce tub of 2% cottage cheese for $7 that was on sale for $6.29. But even with the discount, that's $0.40 an ounce.
Each ½ cup serving contains 15 grams of protein and 3 grams of sugar. The ingredients list had a few things I didn't quite recognize.
Unfortunately, the curd size was all over the place, and I found it unappetizingly firm. To me, it was also the most bitter-tasting of the bunch.
Because it was moisture-heavy, I found it difficult to spoon out. My serving kind of sat in a pool of its own liquid.
5. Daisy
Daisy's cottage cheese tasted very sweet to me.
Meredith Schneider
Although I didn't know it until now, sweet cottage cheese is not my favorite. Unfortunately, Daisy's 2%, extra creamy, small-curd cottage cheese was the sweetest.
It still had its fair share of protein at 13 grams a serving, and it only cost me $4 for 24 ounces, or $0.17 an ounce. It's also made from three identifiable ingredients, which I like.
However, it contains 4 grams of sugar, and I thought it tasted slightly more dessert-worthy than the others.
4. 365
Whole Foods' 365 had a nice, midlevel cottage cheese.
Meredith Schneider
A 16-ounce container of the low-fat, small-curd cottage cheese from Whole Foods' store brand, 365, cost me $4, or $0.25 an ounce.
It's made with 1.5% milk fat and has 13 grams of protein and 4 grams of sugar.
As far as texture goes, the curds seemed more spaced out and slippery because of the moisture content.
The cottage cheese didn't taste overly sweet, and it also didn't have a bitter aftertaste. I paired it with a pear, and I found it to have the perfect balanced flavor.
3. Good Culture
Good Culture was a pricier brand of cottage cheese.
Meredith Schneider
Good Culture's organic, low-fat, 2% cottage cheese was thick and creamy, as the label promised.
I found a 16-ounce container for $6, so at $0.38 an ounce — and it was one of the more expensive options I tried.
It's made of five identifiable ingredients, contains 3 grams of sugar, and packs 14 grams of protein per serving.
The cottage cheese tasted a little tangy to me, almost like the Greek yogurt equivalent of cottage cheese. I thought it would be particularly good for dipping chips or fruit for a high-protein snack.
The thick texture allows it to sit firmly. Next time, I'd try this on a bagel or even in crab rangoon as a slightly healthier alternative to cream cheese.
2. Friendly Farms
I usually buy Aldi's Friendly Farms cottage cheese.
Meredith Schneider
Aldi's Friendly Farms cottage cheese is my go-to, simply for my budget's sake. It's made with 1% milk fat (great for a sensitive stomach), has 12 grams of protein, and is only $2.40 for 24 ounces, or $0.10 an ounce.
It came out of the container a little more rigid than the other options, but it wasn't unappealing. For me, the drawbacks are that it's made with over 12 ingredients (I think the simpler, the better) and that it has 5 grams of sugar.
I thought it tasted a little less sweet than Daisy, making it great for breakfast bowls or smoothies. I could see this choice being especially good for families trying to please a wide range of palates.
1. Trader Joe’s
I was blown away by Trader Joe's cottage cheese.
Meredith Schneider
Trader Joe's only carries its store-brand cottage cheese in a few different curd sizes and milk-fat percentages, so it gets a star for making the decision-making process a little simpler.
It gets another star for its price. I bought a 16-ounce tub of small-curd, 1.5% cottage cheese for $3, or $0.19 an ounce. There was also a 24-ounce option for $4.
The product has 4 grams of sugar and 13 grams of protein, and much like Good Culture's, it had a thicker consistency without being whipped. I've always been a fan of the texture of cottage cheese, and this one delivered.
I thought the flavor was more cheese-like than the others, but I think you can dress it up or down for different recipes.
Overall, it was my favorite of the six cottage cheeses I tried.
This story was originally published on January 11, 2024, and most recently updated on March 28, 2025.
I tried all the cheese I could find from Trader Joe's.
Ted Berg
I tried all the cheeses I could find at Trader Joe's and ranked them from worst to best.
I didn't like the white Stilton cheese with apricots at all.
Trader Joe's creamy Toscano cheese soaked in syrah was my favorite.
Trader Joe's has so many cheese options on its shelves that it can be hard to pick just one.
To find out which varieties are worth the money, I purchased 17 different kinds at my New York City location and tasted each one.
Here's how I'd rank them from worst to best — and which I'd definitely buy again.
Trader Joe's white Stilton cheese with apricots was my least-favorite option.
I wasn't a fan of Trader Joe's white Stilton cheese with apricots.
Ted Berg
Trader Joe's white Stilton cheese with apricots primarily tasted like the fruit, so it was cloyingly sweet.
I'd only pair the sweet cheese with a breakfast pastry. Still, I'd prefer to use jam or butter instead.
The Comté cheese was too earthy for me.
I didn't like the strong flavors in Trader Joe's Comté cheese.
Ted Berg
I didn't like the Comté cheese because I thought it had a deep, unpleasant earthiness.
This option could be a conversation starter on a cheese board, but I'd pair it with fig jam to take the edge off the strong flavor.
The Cotswold double Gloucester cheese with onions and chives reminded me of a baked potato.
Trader Joe's Cotswold double Gloucester cheese with onions and chives had a good flavor profile.
Ted Berg
The Cotswold double Gloucester cheese had a smooth, almost Velveeta-like texture. The assertive cheese's onion and chive flavors, which reminded me of a loaded baked potato, grew on me after a few bites.
I'd add this cheese to a steaming hot baked potato, with or without sour cream.
The New Zealand sharp cheddar cheese had a unique aftertaste.
Trader Joe's New Zealand sharp cheddar cheese reminded me of Swiss.
Ted Berg
Trader Joe's New Zealand sharp cheddar cheese had a subtle, Swiss-like aftertaste that I didn't love.
However, I liked it better when I tried it alongside pepperoni.
The fontina semisoft cheese wasn't memorable.
Trader Joe's fontina semisoft cheese tasted mild.
Ted Berg
The fontina was soft, mild, and one of the most forgettable cheeses I tried. Its subtle flavor, milky texture, and red-wax coating reminded me of the Babybel cheeses I pack in my kids' lunches.
I used it to make a particularly creamy mac and cheese, which my family enjoyed.
Trader Joe's Manchego cheese was fine.
Trader Joe's Manchego cheese was mild and slightly sweet.
Ted Berg
The Manchego had a mild, buttery flavor with a hint of sweetness. I'd describe it as a refined Monterey Jack.
It didn't wow me, but it would probably be good on a burger.
The cheddar cheese with scotch bonnet chile and red peppers had a nice kick to it.
Trader Joe's cheddar cheese with scotch bonnet chile and red peppers was spicy.
Ted Berg
The cheddar cheese with scotch bonnet chile and red peppers was one of the strongest options I tried. It was very sweet, fairly spicy, and soft like a classic pimento cheese.
I could see it serving as a great starter for a spicy cheese dip.
The creamy Danish Havarti cheese would be great on sandwiches.
Trader Joe's creamy Danish Havarti cheese was very mild.
Ted Berg
The Havarti had a creamy texture and mild flavor that could work in plenty of dishes.
It would probably be great on sandwiches, especially because Havarti tends to melt well.
Trader Joe's goat milk cheddar-style cheese was tangy.
I enjoyed the flavors of Trader Joe's goat milk cheddar-style cheese.
Ted Berg
Trader Joe's goat milk cheddar-style cheese was a great option. It had a sharp, familiar cheddar flavor and a tanginess from the goat milk.
It was surprisingly creamy for a firm cheese. I'd use it on a roasted-turkey sandwich with cranberry mayo.
Trader Joe's Camembert was a smooth, subtle cheese.
Trader Joe's Camembert cheese would likely pair well with bold flavors.
Ted Berg
Trader Joe's Camembert was silky and mildly earthy. It would be a great mild option on a cheese plate alongside bold flavors like salami or chorizo.
I might also spread some on a fresh baguette.
The Unexpected cheddar was one of the best cheeses I tried.
I loved the dry, tangy Unexpected cheddar cheese.
Ted Berg
I didn't expect Trader Joe's Unexpected Cheddar to be the best cheddar I tried, but its dry, pleasantly grainy texture and sharp, tangy flavor were addictive.
Next time I make chili, I'll be grating this on top.
The Chiave d' Oro raw milk hard cheese was nutty and mild.
Trader Joe's Chiave d' Oro raw milk hard cheese had a nutty bitterness to it.
Ted Berg
Trader Joe's Chiave d' Oro, which translates from Italian to "golden key," was a hard cheese that was surprisingly creamy in texture. It had a mild, nutty flavor and bitter rind.
I'd pair it with honey on a charcuterie board or add it to a salad with a sweet vinaigrette.
Trader Joe's goat's milk Gouda-style cheese was milder than I expected.
Trader Joe's goat's milk Gouda-style cheese was on the subtle side.
Ted Berg
I love Gouda-style goat cheese, so I was excited to try this option from Trader Joe's.
I was initially disappointed that the goat's milk Gouda-style cheese tasted milder than expected. Still, it had a subtle earthy flavor and a delicious creamy texture on a cracker. It was especially tasty when paired with a slice of spicy soppressata.
My kids were fans of the Iberico cheese.
Trader Joe's Iberico cheese tasted similar to Parmesan.
Ted Berg
This 4-month-old Spanish cheese made with cow, goat, and sheep's milk was hard and sharp, like a buttery Parmesan.
I could see it pairing well with red wine or fruit, like sliced pears. My Parmesan-loving kids liked this cheese the best.
Trader Joe's raw milk cave-aged Le Gruyère was delicious.
Trader Joe's raw milk cave-aged Le Gruyère was hearty and spicy.
Ted Berg
The cave-aged Le Gruyère was especially tasty because of its hearty spiciness, earthiness, and delicately granular texture.
It was a powerful cheese that I'd imagine pairing well with whiskey. To serve, it doesn't need much more than a simple cracker.
Trader Joe's bucheron was more flavorful than I expected it to be.
I was surprised by the tanginess of Trader Joe's bucheron.
Ted Berg
Though Trader Joe's bucheron was the last cheese I tried, it was the one I ate the most of. The soft-ripened goat's milk cheese had an intense flavor that came on slowly.
It had a soft, creamy texture and pleasant tanginess. It would likely make a tasty, indulgent addition to a salad.
The creamy Toscano cheese soaked in syrah was my winner.
My wife and I loved the sweet, sharp flavor of Trader Joe's creamy Toscano soaked in syrah.
Ted Berg
The creamy Toscano soaked in syrah was the clear-cut favorite for me and my wife. It was creamy and granular, sharp and sweet, with only a breath of wine flavor.
This cheese paired nicely with a sweet cracker — I'd recommend the Carr's whole-wheat variety or anything with dried fruit.
This story was originally published in April 2024 and most recently updated on March 3, 2025.
The world's supply of Brie and Camembert could be in danger. One mold, called Penicillium camemberti, is responsible for the cheeses' iconic white rinds and creamy, tangy centers. But the qualities that once made it a star of the cheese world are becoming a liability — driving some to hunt for colorful fungi in the wild to make completely new cheeses. So, are these famous French cheeses really facing catastrophe? And what does this mean for cheese lovers around the world?
We tried to find the best boxed mac and cheese to buy at the grocery store.
Ted Berg
My 4-year-old daughter and I tried boxed mac and cheese from Trader Joe's, Whole Foods, and Wegmans.
Overall, they were all incredibly similar, and I'd buy any of them again.
However, the version from Trader Joe's was my personal favorite.
Like a lot of busy parents, I keep at least one box of mac and cheese in my cupboard at all times. It's inexpensive, easy to prepare, and something my kids will reliably eat.
However, practically every supermarket chain offers its own house-brand mac and cheese, so I was curious to see which one was best.
So, I grabbed boxes from Trader Joe's, Whole Foods, and Wegmans and tasted them with my 4-year-old daughter. Here's what we thought of each one.
The Trader Joe's mac and cheese was my favorite.
The sauce on Trader Joe's cheddar mac and cheese was nice and creamy.
Ted Berg
At first taste, my favorite was the Trader Joe's version. To me, it looked like it had the richest orange hue of the three brands and the creamiest, meltiest texture to the cheese sauce.
I thought it tasted like it had a hint more salt than the others, bringing out more of the cheese flavor.
My daughter preferred Wegmans' mac and cheese over the other two we tried.
The Wegmans mac and cheese had a buttery taste.
Ted Berg
My daughter liked the Wegmans version best, but personally, it was my second favorite.
The cheese powder didn't seem to dissolve as evenly in the Wegmans pasta as it did in the other two, which actually made it feel a little more like real cheese.
To me, it had a mellow, buttery taste that was a little less assertive than the Trader Joe's version.
The 365 by Whole Foods version was pretty good, too.
The 365 by Whole Foods mac and cheese called for less butter and milk.
Ted Berg
Although neither of us chose the 365 by Whole Foods mac and cheese as our favorite, it wasn't bad.
However, the Wegmans and Trader Joe's recipes called for the same amount of butter and milk, while this version called for less of both.
That said, it was similar enough to the other two that it felt reasonable to wonder if the only difference was how it was prepared.
I thought it had a milky flavor, was a touch less cheesy than the other two, and had the smoothest sauce.
Overall, I'd buy all of these again.
We enjoyed all of the mac and cheese we tried.
Ted Berg
After tasting all the boxes of mac and cheese, my daughter and I conducted blind taste tests to see if we could correctly identify which was which. However, neither of us could identify them with any sort of consistency.
They were all incredibly similar and perfectly suitable for my boxed mac and cheese needs. Truthfully, I'd buy any of them again.
I tried to find the best mozzarella, Brie, white cheddar, Gouda, goat cheese, and ricotta at Trader Joe's and Aldi.
Meredith Schneider
I tried mozzarella, Brie, white cheddar, Gouda, goat cheese, and ricotta from Trader Joe's and Aldi.
Aldi had better deals on mozzarella, goat cheese, ricotta, and Gouda, and they all tasted nice.
I think I'd only go back to Trader Joe's for its Brie and white cheddar.
Cheese is a staple in my kitchen, whether I'm throwing together a fancy board, baking savory scones, tossing a salad, or cooking pasta.
Grocery retailers Aldi and Trader Joe's both sell an impressive variety of cheeses, but I was curious which store's options I preferred in terms of taste.
Here's how the stores' mozzarella, Brie, white cheddar, Gouda, goat cheese, and ricotta stacked up.
I could barely tell the difference between Trader Joe's and Aldi's mozzarella.
Trader Joe's and Aldi's mozzarella were very similar.
Meredith Schneider
I expect mozzarella to have a more milky and subdued flavor compared to other cheeses, and I typically use it for pizza, pasta, and salads.
I got an 8-ounce ball of fresh mozzarella for $4, or $0.50 an ounce, at Trader Joe's. The same-sized ball of cheese at Aldi was just $3.40, or $0.43 an ounce.
The two balls tasted nearly identical to me.
The only difference I noticed was that Trader Joe's mozzarella felt firmer. However, they seemed to have the same stringy texture and light flavor.
Trader Joe's Brie caught my attention.
The double-cream Brie at Trader Joe's and Aldi is similarly priced.
Meredith Schneider
Aldi's double-creme Brie has always been my go-to for cheese boards and melty dishes. An 8-ounce wheel only costs $4, or about $0.50 an ounce, which I think is a great deal.
Trader Joe's sells its double-crème Brie for $8 a pound. The price depends on the size of your wedge, but it's still also about $0.50 an ounce. I got a 9.6-ounce wedge for $4.80.
Although these cheeses looked almost identical after I cut into them, Trader Joe's wedge tasted a little more flavorful to me. My wheel from Aldi also felt slightly harder.
The blocks of white cheddar cost the same but tasted different.
I think the packaging of the white cheddar from Trader Joe's and Aldi looks similar.
Meredith Schneider
Cheddar is the ultimate snacking cheese, and I ones with a good strong flavor.
One of Trader Joe's most popular cheeses is its Unexpected cheddar, with its creamy texture and a flavor almost reminiscent of Parmesan.
The closest thing I found at Aldi seemed to be its Emporium Selection vintage English cheddar, which is imported from England.
The cheeses come in similar-looking 7-ounce packages for $4 each, or $0.57 an ounce.
Aldi's cheddar seemed to have milder, more subdued flavors, and its texture was more crumbly. Trader Joe's cheddar, on the other hand, brought a punch of that tangy flavor often found in aged cheeses.
Aldi took the cake when it came to smoked Gouda.
I preferred the taste of Aldi's Gouda.
Meredith Schneider
A thick smoked Gouda is one of my favorite varieties for a cheese board. It also adds rich smokiness to things like grilled-cheese sandwiches and burgers.
Aldi's Emporium Selection smoked Gouda and Trader Joe's Dutch smoked Cheese looked super similar.
However, Aldi's costs $3.40 for about 8 ounces, or $0.43 an ounce, and Trader Joe's is $8 for 16 ounces, or $0.50 an ounce. The price difference may not be that stark, but I always like to know where the better deal is.
Both options had a creamy texture, but Aldi's Gouda tasted sweeter. I thought it was a little better for snacking than Trader Joe's offering.
The goat cheeses had one of the starkest price differences.
Aldi's goat cheese was much cheaper than Trader Joe's.
Meredith Schneider
Goat cheese is another great addition to a cheese board, and it also pairs nicely with salads.
The 5-ounce log at Trader Joe's costs $3, or about $0.60 an ounce, but the 4-ounce log at Aldi only costs $1.60, or about $0.40 an ounce.
Trader Joe's cheese tasted wonderfully tart. It also had a softer, more crumbly texture, making it easier to sprinkle over salads.
I thought Aldi's goat cheese had a smoother taste and held together a little easier, making it ideal for a cheese board.
I didn't notice much of a difference between Trader Joe's and Aldi's ricotta.
Trader Joe's ricotta seemed to be a little softer than Aldi's.
Meredith Schneider
Ricotta is a wonderful addition to pasta dishes and baked goods, but it's also a nice, fluffy dip on its own. It may not be the center of attention flavor-wise, but I like the texture it brings.
I found a 16-ounce tub of whole-milk ricotta at Trader Joe's for $4, or about $0.25 an ounce, and a 15-ounce tub of whole-milk ricotta at Aldi for $2.30, or about $0.15 an ounce.
Both cheeses tasted similar — I could hardly tell them apart. However, Trader Joe's ricotta felt a little softer and, therefore, was a little more spreadable.
Aldi is the place to go for budget cheeses.
I liked all the cheeses I tried, but Aldi had some better prices.
Meredith Schneider
The overall winner when it comes to cost-efficiency is Aldi — and flavorwise, its cheeses held up pretty well.
There were times when I thought Trader Joe's cheeses felt a little higher quality, but nothing was impressive enough to stop me from going for the cheaper choice.
However, I was surprised to find that the Brie and white cheddar at both stores cost the same. I may be heading to TJ's for those in the future.
What could go wrong with eating an extremely high-fat diet of beef, cheese, and sticks of butter? Well, for one thing, your cholesterol levels could reach such stratospheric levels that lipids start oozing from your blood vessels, forming yellowish nodules on your skin.
That was the disturbing case of a man in Florida who showed up at a Tampa hospital with a three-week history of painless, yellow eruptions on the palms of his hands, soles of his feet, and elbows. His case was published today in JAMA Cardiology.
Painless yellowish nodules were observed on the patient’s palms (A) and elbows. B, Magnified view of the palmar lesions. These lesions are consistent with xanthelasma, likely resulting from severe hypercholesterolemia associated with a high-fat carnivore diet.
Credit:
JAMA Cardiologym 2024, Marmagkiolis et al.
The man, said to be in his 40s, told doctors that he had adopted a "carnivore diet" eight months prior. His diet included between 6 lbs and 9 lbs of cheese, sticks of butter, and daily hamburgers that had additional fat incorporated into them. Since taking on this brow-raising food plan, he claimed his weight dropped, his energy levels increased, and his "mental clarity" improved.
Although I still like whey protein powder, collagen is my new favorite protein booster.
My morning brew is sacred. However, I know drinking it first thing on an empty stomach isn't great.
Luckily, my social-media feeds have been full of "proffee" (protein coffee) recipes lately, and it turns out the internet trend actually has some merit.
"Consuming protein along with coffee can help to stabilize blood-sugar levels," registered dietitian Bianca Coats told Business Insider. "Protein will help to slow down the absorption of simple carbohydrates and caffeine into the bloodstream and reduce the likelihood of a crash."
According to nutrition coach Adrianne M. Ortiz, we should be getting about 20 to 30 grams of protein within the first half an hour of waking up.
I knew I wanted to find a go-to way to add protein to my morning cup of Joe, so I tested five different ingredients to see which one was best.
Here's how they stacked up.
Flavored protein powder was an easy place to start.
I regularly use vanilla protein powder, so this wasn't new for me.
Meredith Schneider
I've used vanilla protein powder to sweeten and add protein to my coffee before, so I knew what to expect with this one. Although I've tried plant-based options, I usually go for whey because I think it blends more easily into liquids.
For this recipe, I used 8 ounces of freshly brewed espresso, a serving of Nutrisystem's Prosync sweet vanilla shake mix (15 grams of protein), ice, and a splash of maple syrup.
I really enjoyed how it tasted, and using a simple flavor like vanilla or chocolate will allow me to change up the recipe when I want to. Unfortunately, the powder did become a little gritty after a couple of minutes.
PB2 is a nice option for a low-sugar protein boost.
PB2 is a form of powdered peanut butter.
Meredith Schneider
I've had some incredible Reese's-inspired lattes and love adding peanut butter to coffee-flavored protein shakes, so I was excited to try adding PB2 (a powdered peanut-butter alternative) to my coffee.
It notably has less fat and fewer calories than the spread. A 2-tablespoon serving of peanut butter has 190 calories, but the same serving of PB2 only has 45.
I brewed two espresso shots and added a serving of PB2, some 2% milk, and honey to taste.
If I were to recreate it, I'd use chocolate milk or add chocolate syrup — this recipe definitely needed more sweetener for my tastes.
Egg whites make for a fluffier protein option.
I need to get better at whipping egg whites before I add them to my coffee again.
Meredith Schneider
Egg whites were probably the most intimidating protein-boost option.
I whipped ¼ cup of egg whites (3.6 grams of protein) and used them as a base for ¼ cup of espresso and a splash of maple-flavored oat-milk creamer.
I don't think I whipped my egg whites correctly — they weren't quite as fluffy as they should've been — which made the whole experience a little less pleasant.
But I loved the flavor of this drink, so I'd definitely try it again using a stand mixer or high-speed blender to get really fluffy whites.
Cottage cheese didn't work out so well for me.
The cottage cheese separated a little in my coffee.
Meredith Schneider
I probably wouldn't have thought of it myself, but cottage cheese can be a great protein addition to coffee. I blended a ¼-cup serving of low-fat cottage cheese with a cup of caramel-flavored coffee and a dash of oat milk.
The drink tasted good, but the cottage cheese separated pretty quickly, which was a little unpleasant.
I probably won't use it in regular coffee again, but I'm open to adding a serving of cottage cheese to protein shakes or frozen, blended coffee beverages.
Collagen has the benefit of being unflavored.
The Vital Proteins collagen powder I used was unflavored.
Meredith Schneider
Collagen is naturally found in animals, including humans. But according to Ortiz, our collagen levels tend to diminish after 30.
Powdered collagen peptides typically have about 18 grams of protein per serving and are often flavorless. However, it's important to note that collagen isn't a complete protein source because it doesn't contain all the essential amino acids our body needs. It's best to pair it with other foods and complete protein sources throughout the day.
I added two scoops of Vital Proteins unflavored collagen peptides to 6 ounces of caramel-flavored coffee and topped it off with some maple-flavored oat-milk creamer.
I used a frother to whip everything together, which gave the drink a beautiful ombré effect. Plus, I didn't notice the collagen at all as I enjoyed the cup.
Everyone will have their preferences, but I loved the collagen coffee.
I'm willing to try a number of these protein-packed coffee add-ins again.
Meredith Schneider
I don't think it's essential to add protein to your coffee — although it's smart to pair your regular cup with a balanced snack or meal to avoid a crash. But I had fun trying the different add-ins.
Collagen powder is my new favorite way to add protein to my morning coffee because it doesn't impact the flavor or drinking experience at all.
I'll keep using scoops of chocolate or vanilla whey protein powder when I want a sweeter cup of Joe, and I'm excited to try most of these recipes again with a few tweaks.
This story was originally published on July 23, 2024, and most recently updated on January 15, 2025.
To put the appliance to the test, I decided to try making a week's worth of dinners in my air fryer.
Here's what I will and won't be making again.
First, I tried making air-fryer eggplant
This was my first time cooking eggplant.
Chelsea Davis
The eggplant recipe I found from food blogger Melanie Cooks couldn't be more straightforward.
First, I chopped the eggplant into 1-inch cubes. Then, I tossed them in olive oil, garlic powder, red pepper, paprika, Italian seasoning, salt, and pepper.
Prepping the eggplant was super simple.
Chelsea Davis
I placed my seasoned cubes into the preheated air fryer at 375 degrees Fahrenheit for 20 minutes, shaking halfway through.
I'd make this again as a side dish
The texture wasn't overly soggy, as many eggplant dishes can be.
Chelsea Davis
This was my first time cooking eggplant, and I thought the dish turned out surprisingly well.
The bites were flavorful and a bit crispy — not overly mushy, which can happen often with eggplant dishes.
Overall, this was super easy to make and delicious, just not super filling. I'd make it again as a side for a heartier main course.
The next recipe was for hot dogs, which seemed weird to me
I had only ever cooked hot dogs in boiling water.
Chelsea Davis
Food blogger Little Sunny Kitchen said these were the "best hot dogs" I would ever make.
I was skeptical about making a hot dog in an air fryer, but I loved not having to boil them and deal with the gross-smelling water that results from that.
It was too easy to mess up
The cuts in the hot dog end up making it look professional.
Chelsea Davis
After preheating the air fryer to 390 degrees Fahrenheit, I made a few shallow cuts on the hot dogs to prevent them from inflating or exploding.
Next, I put them in the air fryer for six minutes. I also toasted my buns in the air fryer.
These hot dogs were great
I loved the toasted bun.
Chelsea Davis
The buns were the true game changer. Before this, I'd eat my hot dogs with untoasted buns because I found them difficult to crisp properly in a regular toaster.
But, after just a few minutes in the air fryer, they were perfect for the well-cooked hot dogs. I will definitely make this recipe again.
The next dinner was an air-fryer pizza
I used a frozen pizza as my crust.
Chelsea Davis
I loosely followed a recipe from the blogger Fabulessly Frugal, who wrote you could make this pizza in the oven for 10 minutes and get the same results as doing so in the air fryer.
This recipe calls for premade crust, but I used a frozen pizza as my base. Fortunately, this wasn't an issue.
My air-fryer baskets are small, so I had to cut my pizza before cooking it. I put the pizza in the air fryer for about six to seven minutes at 350 degrees Fahrenheit.
I wasn’t the biggest fan of having to cut the pizza in quarters for it to fit in the fryer.
Chelsea Davis
The crust cooked quickly. Then, I followed the directions like it was a plain crust and topped it with slices of mozzarella and tomato.
The recipe said to use Campari tomatoes, but I used cherry ones. They were so small that they slid off my pizza while it heated up in the air fryer.
I don't suggest using cherry tomatoes.
Chelsea Davis
Still, I popped my pizza slices back into the air-fryer baskets and cooked them for five or so minutes at 350 degrees Fahrenheit.
The cheese quickly melted, and I topped my slices with fresh basil and olive oil.
The finished product came out tasty, with good texture and flavor
I was a big fan of the fresh basil on top.
Chelsea Davis
I liked how crispy the crust turned out, and the pizza had a nice flavor.
Although this was delicious, it was more complicated than just placing a whole pizza in the oven. My air-fryer baskets are small, so I had to cook four slices at a time instead of an entire pie at once.
I'm sure it'd be just as tasty with a plain crust, too. Even so, it seemed unnecessary to use an air fryer instead of my oven.
Next up was air-fryer chicken
This simple and straightforward recipe is a winner.
I shook my chicken thighs in a large bag with kosher salt, smoked paprika, garlic powder, oregano, and onion powder to coat it in seasonings. Once the air fryer was preheated to 380 degrees Fahrenheit, it was time to cook them.
This method is so much easier than using the broiler.
Chelsea Davis
First, I sprayed the baskets with oil and placed the thighs skin-side down for 12 minutes. I then flipped them and cooked them for another 10 minutes.
This recipe was my favorite
I will definitely cook these again because they're quick to make and delicious.
Chelsea Davis
I was impressed by how quickly and easily this recipe came together.
The resulting chicken thighs had crispy, well-seasoned skin and juicy, tender meat.
I had fun making mozzarella sticks
I enjoyed making these.
Chelsea Davis
The food blogger Kimspired's quick mozarella-stick recipe calls for light string cheese, Italian breadcrumbs, an egg, and flour, plus marinara sauce for dipping.
First, I put my egg, breadcrumbs, and flour in three separate containers.
Rolling the sticks in the flour was oddly satisfying for me.
Chelsea Davis
After unwrapping the cheese, I coated it in flour, dipped it in egg, and then breadcrumbs. My favorite part was making sure each stick was perfectly coated in crumbles, which felt therapeutic and oddly satisfying.
Then, the cheese sticks needed to be frozen for about an hour so they could firm up before being fried.
Once they were done chilling, I popped the sticks into my 400-degree-Fahrenheit air fryer for four minutes, flipped them, and cooked them for another four minutes.
These came out cheesy and delicious
These were delicious and a great party snack.
Chelsea Davis
Some of the cheese ended up oozing out of the breading, especially after I flipped them.
Still, they stayed together pretty well and tasted delicious. I also liked dipping the sticks in marinara.
Next, I tried making vegan air-fryer taquitos
I needed a potato for my taquitos.
Chelsea Davis
The vegan taquito recipe I used is from Allrecipes, and its main ingredients include potato, onion, and corn tortillas.
The potato had to be cooked so I could make my filling, so I microwaved it for a bit to try to speed up the process.
While the potato cooked, I made the sauce by simmering minced garlic and chopped onion in vegan butter. Next, I mashed my potato and combined it with salt, pepper, almond milk, and the buttery mixture.
Then, I put the filling aside and heated my tortillas so I could roll the taquitos up.
I heated the tortillas on the grate of a gas stove to make them easily rollable. This was tedious, and I found they could burn quickly if I looked away for even a minute.
Once I had my tortilla perfectly heated, I put a spoonful of my mashed-potato mixture inside it and rolled it up.
I placed the mashed potatoes in my tortilla.
Chelsea Davis
Finally, I put the rolled taquitos in the preheated air fryer at 400 degrees Fahrenheit.
After seven minutes, I flipped them, sprayed them with oil, then cooked them for three more minutes.
These came out OK but were more work than I'd prefer
They didn't quite come out crunchy enough.
Chelsea Davis
These taquitos took a little more time to prepare than I'd anticipated.
The filling was good and tasted like garlic mashed potatoes, but I would've preferred to eat it without the semi-crunchy tortilla wrapper that almost overpowered its flavor.
It's nice that these were vegan, but I almost wish I'd chosen a recipe with meat to add some texture. Even so, the taquitos weren't too hard to make and tasted good enough for a snack.
The last thing I made was air-fryer grilled cheese
This was another easy recipe.
Chelsea Davis
Food blogger This Old Gal makes her grilled cheese with three simple, classic ingredients: bread, cheese, and butter.
I buttered one side of each piece of bread, placed cheese inside, then cooked my sandwich in a preheated air fryer at 370 degrees Fahrenheit for four minutes on each side.
My sandwich turned out wonderfully cheesy
This sandwich was cheesy, gooey and crunchy.
Chelsea Davis
The recipe recommends using toothpicks to hold the bread down, but I didn't have any, so I had to rearrange the bread midway through cooking, as it had blown off.
Still, these sandwiches came out cheesy and fabulous — though I could've almost as easily made them in a pan.
Each recipe was good enough to try, and I'd probably make all but 2 again
I'd make nearly every recipe again, except the pizza and taquitos.
Chelsea Davis
I wouldn't cook the pizza or taquitos in the air fryer next time, but everything else felt surprisingly easier to make in the small-but-mighty appliance.
The hot dog, grilled cheese, eggplant, and mozzarella sticks were all winners — and the chicken thighs took the crown for most filling and worthwhile.
This story was originally published on June 29, 2021, and most recently updated on December 9, 2024.
I couldn't believe how easy it was to make baked Brie.
Meredith Schneider
As we head into the holiday party season, the bar for homemade apps and snacks is raised.
Luckily, I figured out how to make baked Brie in my air fryer, and it's super simple.
Fluffy bread and gooey cheese are winter essentials, and it doesn't take much.
With holiday parties and gatherings filling up my calendar this month, I came up with an easy, affordable, and delicious appetizer to impress my family and friends with.
My air-fryer baked Brie only requires two ingredients, and it's criminally simple to make.
Here's how I do it.
I only need two ingredients for a show-stopping dish.
I get my cheese and crescent dough at Aldi.
Meredith Schneider
Instead of crowding my fridge with holiday-cooking ingredients, I just get two things: Brie and premade dough.
For this recipe, I purchased a wheel of double-creme Brie and a tube of crescent dough from Aldi.
I think it's easier to neatly wrap the dough around the wheeled cheese, but this recipe can also be made with a wedge or slice of Brie.
I start by prepping the dough.
I'm always a little scared to open the crescent dough.
Meredith Schneider
One of the most difficult parts of this recipe is peeling the paper off the crescent-dough canister and waiting in anticipation for it to pop open with a loud "thwap."
I take half of the dough and lay it out flat on my countertop. If it's perforated — as many crescent doughs are — you'll want to overlap those lines a bit and smooth it out.
The goal is to get the dough as smooth as possible so there are no holes for the cheese to escape through.
Then I cover the cheese.
I wrap the Brie like a Christmas present.
Meredith Schneider
After laying out the dough, I place the wheel of Brie directly in the center of the rectangle.
Then, I take the second half of the crescent dough and smooth it out like I did with the first layer.
This rectangle of dough goes on top of the cheese. Be sure to line it up so that the edges of the bottom and top layers of dough come as close to touching as possible.
Before proceeding, I seal any holes between the two sheets of dough and ensure the cheese is securely wrapped.
For the perfect pastry finish, add an egg wash.
Brushing a little egg on the crescent dough has worked for me in the past.
Meredith Schneider
I think the dough ends up looking a little nicer if I brush it with a quick egg wash before placing it in the air fryer.
Crack one egg into a glass or bowl and add 1 to 2 tablespoons of water. This mixture can be brushed directly on the dough.
Using the air fryer saves me some time.
This generally crisps up quicker in my air fryer than in my oven.
Meredith Schneider
I like to line my air-fryer basket with a piece of oiled aluminum foil to prevent any sticking.
Once that's prepped, I place the wrapped cheese inside and cook it at 370 degrees Fahrenheit for 10 minutes.
At that point, I open the basket, flip the doughy disc with a spatula, and pop it back in for another four minutes to ensure both sides are even.
The crispy, gooey, pastry-wrapped cheese is perfect for holiday gatherings.
I could eat this baked Brie all season (and I probably will).
Meredith Schneider
I frequently bake Brie in my oven and toaster oven, which takes closer to 40 minutes (not including prep time). In comparison, this method was absurdly quick, and I enjoyed it right out of the air fryer.
The air-fried dough baked up similarly to how it does in the oven, and there was no noticeable difference in flavor or texture.
Going forward, I'll definitely be using the air fryer for my Brie, especially during the busy holiday season.
If you want to spruce up the dish for a specific event, you can easily add a layer of jam or preserves — sweet, savory, or spicy — on top of the cheese before you cover it.
