Articles written by Molly McDonough
Former Senior Editor Molly McDonough worked for cheesemakers in Switzerland and the US before earning a Master's degree in Agriculture and Food Science at the Ecole Supérieure d'Agriculture in Angers, France. After spending a year in Romania working on rural development projects with Heifer International, she returned home to Boston and joined the culture team in 2015.
3 Pro Tips for the Best DIY Ice Cream
With all the tantalizing scoops and pints available these days, you might be wondering: Why bother making ice cream at home? Trust us, super-fresh spoonfuls right out of the churner just taste better.
In Living Color: How Hues Hoodwink Flavor
Our eyes play tricks on our other senses—and that’s a good thing.
Not Your Grandmother’s Pairings: Aroma Science Shakes Up Old Combos
Aroma science is changing the way we combine ingredients, in the professional kitchen and at home.
Dispatches from the Salon du Fromage
Contributing Editor Molly McDonough makes a stop at one of France’s premier food and cheese shows
Pasture Perfect: Traditional Swiss Cheeses
Swiss cheese producers are targeting the global market to preserve traditions at home
Behind the Scenes of Swiss Cheesemaking
A gorgeous photo essay on making your favorite Swiss cheeses on the alpage
