How can you make guac better? Add goat cheese! Try this creamy, sweet, and spicy dip over the weekend. Or now. Whatever, we won't judge.

Adding crumbled goat cheese to guacamole means it is irresistibly creamy. Beyond! Goat cheese also adds a bit of tang to the rich and creamy avocados. Corn is charred over a flame and adds those alluring bites of burnt but sweet corn. I like to be generous with the lemon juice and waaay heavy-handed with the pickled jalapeno. I want my guacamole so spicy it hurts so good.

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Photo by Joy the Baker

Stilton, the traditional blue cheese of Great Britain, is reportedly unpopular with young consumers because of its mold. If this trend continues, sales of Stilton (which is considered a delicacy overseas) are expected to plummet in its homeland.

Now the Co-operative, which actively supports British producers, is calling upon leading TV chefs to join their campaign to save the traditional cheese,
As well as producing new customer recipes which using Stilton, it believes that the likes of Jamie Oliver, Heston Blumenthal and Nigel Slater have can play a vital role in making Stilton great again.

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New York is one of the most prominent pizza capitals in the country, and if you love your Brooklyn-style slices, you've likely frequented one of these shops before. If not, get familiar.

A quick look at Adam's breakdown of NYC pizza cultural literacy underscores the astonishing diversity of the city's pizza scene. Of course, there's nothing wrong with spreading the love—and we love newer additions like Paulie Gee's, Motorino, and Best Pizza (to name but a few). But as dollar slices proliferate and Neapolitan, wood-fired pies seem to crop up on every corner, it seems high time to pause and showcase some of the old-school pizzerias—those that still exist, that is—that made New York the destination for pizza fanatics worldwide.

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Are you living in a tiny little town, believing you have no access to artisan cheese? Well, that's where you're wrong. You may not have a local cheese shop, or even an adequate grocery store dairy case, but you do have the Internet.

Online cheese retailers usually pack their cheese shipments in insulated containers full of icepacks and styrofoam peanuts, then ship them one- or two-day service to almost anywhere in the country. You may be inclined to doubt that a few icepacks will be enough to keep your precious order refrigerated enough to not spoil, but fear not. On more than one occasion I've received an order of cheese two days after its ship date, and the cheese is so cold, I have to leave it out on the counter for an hour to reach room temperature.

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Photo by Stephanie Stiavetti

So purely simple, so full of flavor. The classic combination of fresh goat cheese and beets is accompanied by wild arugula, caramelized walnuts, and raspberry vinaigrette on a soft, chewy roll. Sometimes, traditional is delicious.

What the Goat Cheese and Beet sandwich ($8.50) from Valley Shepherd Creamery lacks in meat, it makes up for in heft and flavor. There's a heavy smear of goat cheese that's made at the store's farm in Long Valley, New Jersey, and the Park Slope shop gets their pickled beets from just a few avenues over at Brooklyn Brine.

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Photo by Craig Cavallo

The seasonal turn from winter to spring is likely the most anticipated of the year. Days get longer, temperatures go up, and fresh, seasonal food appears as if by magic. For turophiles, fresh spring cheeses are the most exciting new arrivals.

To Lassa Skinner, a Napa cheesemonger and founder of Culture, a quarterly cheese magazine, the most notable quality in spring milk is its rich flavor.
"There's more going on in the feed because they're in the pasture," she says. "There's a lot of really full flavor and lushness to the milk being produced from grass."

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Photo by Mark DuFrene

Ah, the woes of creating an ice cream-cookie sandwich...the ratio is off, the cookies break, your ice cream wasn't packed as solid as you would have liked...but fret no more! Now it's easy to create the perfect ice cream sandwich, provided you have a pint of ice cream, some cookies, and a big knife.

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A great cocktail is an under-appreciated art, and like beer, wine, and cheese, cocktails can have their own terroir (okay, maybe not, but this is as close as it gets). This list of 50 unique drinks has a corresponding state to each, and a list of bars where you can order them if you don't feel like crafting one yourself.

You probably won't be able to hunt down every single obscure ingredient here, but that's the point. There's so much going on in America's bars right now that trying to keep track of it all is an impossible task. Better to simply make a drink, and toast the fact that it's an astonishing time for cocktails in America.

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Photo by Melissa Hom

When Vermont Butter and Cheese Creamery first opened, they relied on local farms to supply them with enough quality goat's milk to craft their now-famous cheese. But goat dairies are hard to come by in the Green Mountain State, so Allison Hooper and the rest of the VBCC crew thought up a solution crazy enough to work -- open their own dairy.

Under the current milk pricing system, many dairy farmers aren't seeing profits, and some are even losing money. But the road to change is a long and hard one, especially with farmers and processors unable to come to an agreement on a new price formula.

The drought and high input costs are making it difficult to turn a profit, but if dairymen were being paid the price of the milk they're producing, they at least wouldn't be losing money, he added.

"There's certainly no need for the four-class system anymore," Wailes said. "Forty years ago, it certainly made sense; different dairymen were producing different quality of milk.

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