You've been cooking pasta for years, maybe decades. Water, salt, noodles.Simple enough, right? Here's the thing: that pot of ...

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 ...

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

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, ...

When it's chilly outside, turn to Grandpa's recipe box for warm and comforting ideas, from classic Baked Ziti to Instant Pot Spaghetti and Meatballs.

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta. Anna Theoktisto is a recipe ...

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