"To make sure the pasta cooks evenly, it's important to keep it as submerged as possible throughout the process. There are ...

Pamela Vachon is a full-time freelance writer who covers food and drinks. She is a certified sommelier, former fine dining captain and bartender, and culinary school graduate. Although it’s often ...

White sauce is delicate. High heat can scorch the butter, overcook the flour and cause the sauce to split later. Keep the ...

Choose noodles with denser, spiral shapes: Use twisty shapes like cavatappi or tortellini so ridges grab dressing and fillings to maximize the amount of flavor in each bite. Undercook, chill, dress ...

When chef Carla Lalli Music recently made pasta with sausage and broccoli rabe for dinner, it came out too salty. Her error? She used oversalted pasta water to finish her sauce. “Sometimes it’s better ...

The lasagna at Ceci’s is phenomenal and comes served traditionally with meat Bolognese or with pesto (a style of lasagna ...

This cooking technique gets thrown around in every kitchen show and cookbook, but it's completely wrong. According to Harold McGee, food scientist extraordinaire and author of On Food and Cooking, ...

Once you know the secrets of restaurant quality pasta, you won't be disappointed by your homemade noodle dishes. Here are ...

Martha Stewart’s One-Pan Pasta will forever live in my memory as one of the first—if not THE first—truly viral recipes of the internet. It was published over 10 years ago before social media ruled our ...