No, we haven't lost our collective kitchen minds.  We're not really making cheese cupcakes though it's a good idea.  What we'll discuss and enjoy on this week's GREAT TASTE are cupcakes and cheese-separately.

We're replaying one of our favorite shows because it's perfect for all the chilly weather we've been having (and the GREAT TASTE crew is on the road).  Don't miss
the ULTIMATE Grilled Cheese
served with oven fries,
homemade ketchup,
and MUSIC! 

A grilled cheese sandwich is pure comfort food when it's made right.  No gluey white bread or American cheese on these babies-artisanal goodness through and through.

Not a part of the Ultimate Grilled Cheese episode, but a bonus for reading this blog post is the following recipe for Winter Tomato Soup because there isn't much that goes better with grilled cheese.

WINTER TOMATO SOUP (unbelievably simple and delicious)

Serves 4-6

1 28 oz. can Muir Glenn Diced Tomatoes

1 28 oz. can of San Marzano DOP Tomatoes (imported)

You can use a 28 oz. can of Muir Glenn whole tomatoes if you can't find the San Marzanos.

WHIRLWIND CHEESE TOUR

Join us Wednesday @ 7:00 pm for 60 minutes of travel.  We're going to California, Quebec, Switzerland, Italy, and France to taste some of the world's best cheeses and learn about their creators.  Our guide is cheesemonger and owner of Di Bruno Bros., Emilio Mignucci.  On the way we'll give you a crash course on buying, storing, and serving great cheese.

Don't miss this episode of Great Taste.  Emilio is really excited!