Canned tomatoes pack even more of the antioxidant lycopene than fresh ones do, plus they’re rich in vitamins A and C, and ...

Cacio e pepe’s sauce is so simple—just cheese, pasta water, and pepper—but the emulsification can be painfully tricky to ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...

If you want a quality pasta dish at home that rivals any restaurant's, there's one crucial factor you cannot overlook when choosing your ingredients.

If you look at the pasta display in your local supermarket, you’ll be overwhelmed by the choice — not just of shapes, but of composition. Concern about gluten, carbohydrates and healthy cooking in ...

What began as a simple idea to share homemade pasta lessons with tourists has grown into an international phenomenon ...

The Italian Trick for Making Your Pasta 10x Better originally appeared on Parade. When it’s hot and humid and the very idea of cooking feels like a battle, pasta might not be the first thing that ...

Step into Illinois’ most beloved old-school Italian pasta joints, from Chicago legends to small-town classics, where red ...