Culinary News from The Culinary Institute of America

CIA Professor Loves his “Ooey and Gooey” Cheeses

In his regular column for the San Antonio Express-News, CIA Assistant Professor Justin Ward of the CIA San Antonio writes about what makes certain cheeses melt better than others and which melting cheeses are best to use in different kinds of dishes. Chef Ward also shares a recipe for Potato Gnocchi with a Quick Fondue.

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