Finish with salty cheese. A finishing grating of Pecorino Romano, Parmesan, or aged Asiago improves nearly any ...

It works with every style of pasta salad.

Choosing the right pasta shape is a good place to start. Shapes with ridges, twists or curves tend to hold onto dressing ...

An Italian chef reacts to Jamie Oliver’s most popular pasta recipes and breaks down the technique, ingredients, and ...

Insider asked Michelin-starred chefs to share their favorite pasta dishes, plus tips and tricks so you can re-create them.

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 ...

Rome is famous for its four classic pastas: cacio e pepe, gricia, amatriciana and carbonara. But there's actually a fifth pasta that combines the best elements of these four — and, according to one ...

James Beard Award-winning chef and restaurateur Karen Akunowicz has become known for her bold, Italian-inspired cooking and ...

You may think that not many things can go wrong with simply boiling some pasta — but one Michelin star chef has warned about four “unforgivable” mistakes. As we know, boiling pasta is straight forward ...

A viral video showing how nine Food Network chefs salt their pasta water has gotten people talking – and prompted questions about just how much salt a person should be using when making spaghetti. The ...

A creamy seafood pasta is whipped up in our studio kitchen by Executive Chef, Alex Guido with Fanny Bay Oyster Bar and ...