The title of the relevant Chowhound post sums it up nicely: "Best yogurt I've ever eaten—Sophia's Belmont." I couldn't agree more. More

Tangy, thick, and lusciously rich, there's a lot to love about Greek yogurt. While we love a bowlful of it for breakfast, one of Greek yogurt's many great qualities is its versatility. Throw it into a bundt cake batter to make it extra moist, marinate chicken in it, add it to mashed potatoes to make them ridiculously creamy, or just whip up a quick dip with garlic and lemon. Here are a few (no wait, a whoppin' 41!) of our favorite recipes using the stuff. More

I hate to consign a classic to the compost heap of history. I'm giving the Waldorf another try. First of all, I'm nixing the mayo. For a vegetarian version, use Fage Greek yogurt with a squeeze of lemon juice. It's healthier and higher in protein, and tastes better. More

As the resident yogurt obsessive at Serious Eats, I was pretty excited to hear that Yoplait was releasing a new line of Greek-style yogurt, in strawberry, blueberry, honey vanilla, and plain flavors. And after first taste, I'm still pretty happy. While the plain yogurt doesn't have quite the mouth-coating creaminess of Fage, it's a good deal thicker than most yogurts, and has that deep, sour tang that Greek yogurt fans love so much. More

For all you Greek yogurt fiends: here's yet another way to eat the stuff. These Greek yogurt pancakes take on a tarter twist, kind of like sour cream pancakes and since they're not too sweet, they're nice for the savory breakfast eaters who usually order eggs and hash browns. More

"It seems to spark an obsessive quality in people." As a Fage enthusiast, I was pretty excited to visit the yogurt's motherland. Within the first few hours of arriving in Greece, I wandered into a corner convenience store and zeroed in on the fridge section. There it was in Greek letters: ΦΑΓΈ (pronounced fah-yehhh). Greeks eat yogurt around the clock: at breakfast (even though they're not big breakfast people), as a snack, and definitely for dessert. To counter the tartness, they pour on the honey. Greeks have a lot of pride in their honey, especially thyme honey, claiming it's some of the best golden sticky stuff in the world. Because of the country's long sunshine periods, the Greek bees can... More

Where Greek yogurt is thick, dense, and strained of whey, in some cases, almost to chalkiness, Liberté has a looser consistency. If Fage can be likened to heavy cream whipped to firm peaks, Liberté is whipped to soft; both are rich, but one is airier on the tongue. More