Did you know that there's a difference between regular cottage cheese and dry cottage cheese? Here's how to use (and make) ...

For this, we can thank the the great minds behind the bar at Fiorella — a popular Italian restaurant in Philadelphia. The ...

Lucius Mhoon, owner of Pozza’s Pasta brand made in Springdale, bought the brand 20 years ago from Felix Pozza, who launched ...

One of the worst offenses, according to Chef Marchi, is adding expensive olive oil to pasta water thinking it will keep ...

Step 7: Cook the pasta in a large pot of boiling, salted water until a test strand is al dente when you bite into it and it has no raw flour taste. This will take as little as 2 minutes and up to 4 ...

Originated in Bari, Italy, in the late sixties, it is done almost like risotto, using a technique called risottatura ...

There's a common idea in the culinary scene that fresh pasta is always better than dried, but chef Jose Andres says dry pasta ...

As she tells her close friend, makeup artist Daniel Martin, “You put the dry pasta in, you pour the boiling water on top and that’s it!” As Meghan explains, this technique “allows all the ...

I made Ina Garten's orecchiette pasta with sausage and broccoli rabe. The delicious dish was easy to make and tasted even better as leftovers. Even though I almost lost my phone to a pot of ...