Kraft introduced Velveeta in 1928, and its special cooking properties quickly caught on: When melted, it was as smooth as velvet (hence the name), and it would never curdle when heated. While many Americans today prefer regional or handmade cheeses, a lot of them still secretly indulge in a little Velveeta. After all, Grandma’s macaroni and cheese would never be the same without it. Velveeta makes this dip unbelievably creamy, too; scoop it up with tortilla chips, or try it in tacos.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.