There are many varieties of grilled cheese out there, but Ruth Reichl, former editor of Gourmet Magazine, has a few tips to make each and every grilly out of this world.

That's right: Reichl recommends adding finely chopped onions, shallots, and scallions. Yep, she mixes a small amount of each of them! She also swears by grated cheese, lots of butter (never margarine), and a swipe of mustard for extra tang. Oh, and if you do decide to grate your cheese, sprinkle some on the outside of the bread for a crunchy twist.

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Photo by kelly bone