You can talk about your Peking duck and your pate de foie gras d'oie, but the single best dish in the world, it seems pretty obvious to me, is cheese toast—which is to say good cheese melted and browned atop a slab of good bread already lightly toasted on the non-cheese side. I can think of no other culinary preparation that is so instantly, dependably, and deeply satisfying. I believe there is literally nothing I'd rather eat. If cheese is, as Clifton Fadiman once famously proposed, "milk's leap towards immortality", then cheese toast must be milk when it gets there. I eat it for breakfast as often as I think I can get away with it, and sometimes for dinner too. I've made it with every kind of cheddar (from domestic rat-cheese to the finest English farmhouse stuff), a variety of cheeses both swiss and Swiss, monterey and sonoma jack, parmigiano-reggiano, mozzarella di bufala (and di New Jersey), all the blue-chip blues (stilton, roquefort, gorgonzola, Maytag), a panoply of tommes, and several Mexican melting cheeses. I draw the line only at those slices of "American cheese", which develop an unpleasant surface when broiled, and don't taste like much.