Add Yahoo as a preferred source to see more of our stories on Google. The Masters has plenty of traditions, but few are as beloved as the pimento cheese sandwich. If you're searching for the Masters ...

If there is one concession item the Masters is known for, it’s pimento cheese. For those lucky enough to be onsite at Augusta National this week, the famous sandwich is still available for only $1.50.

There's always an occasion for pimiento cheese, so we found the perfect one for your spread. It wouldn't be an exaggeration to say that Southerners are crazy for pimiento cheese. It is without a doubt ...

Welcome to GOLF.com‘s Clubhouse Eats with 3 Pieces of Pecan, where Chance Cozby –– our contributing at-home chef –– turns on the camera to walk you through signature dishes and drinks synonymous with ...

Everyone knows that Martha Stewart is the queen of homemaking. So when she drops her menu for a special event, obviously, we take notes. I'll be the first to tell you that her secret-ingredient ...

BBQ pitmaster and founder of Meat Church BBQ Matt Pittman demonstrates how to make the legendary Masters pimento cheese sandwich with his signature twist.

Pimento cheese is a favorite spread among Southerners — but that doesn’t mean Northerners, Easterners, Westerners or anyone else can’t enjoy this simple dip and the many, many ways to eat it. At its ...

Our search for the best pimento cheese recipe begins with not one cheese but three. And wow! What a rich and flavorful combination it is: Extra-sharp cheddar, Gouda and Gruyere cheese. Our search for ...

We had a great time getting to know WBOC news reporter and anchor Lindsay Tuchman in the DelmarvaLife kitchen today. Her mom is a chef and a restaurant owner and her dad is a familiar name around WBOC ...

I love pimento cheese. Like really, really love it. I'd eat it every day if I could and it's what I'd request as my last meal. I've made some good batches, some not-so-good batches, and some truly ...

It used to feel impossible to improve on something as tasty as pimento cheese. That was before I started collaborating with other chefs. By Lisa Donovan In a world in which we hope to be seduced and ...