We've all seen it. Scroll online for five minutes and you're basically bombarded with a proverbial alphabet soup of viral cooking "tricks" that promise glorious results. Add this. Flip that. Never ...

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 ...

Home cooks often follow recipes exactly and still end up with food that tastes kind of flat. The problem isn’t usually the recipe. It’s the little stuff that doesn’t make it into the instructions.

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 ...

"For some added nutrition and a pop of green, add 3 to 4 cups of fresh baby spinach to the pan after cooking the garlic, stirring until it wilts. Frozen green peas or frozen chopped broccoli are also ...

I dream of shirking my entire to-do list in favor of making a Bolognese sauce that takes all day, then spreading it between ...

Cacio e pepe, in its traditional form, consists of exactly five ingredients: pasta, pecorino Romano cheese, black pepper, salt and water. With such a short list, you might think it would be a cinch to ...

This collection of our best vegetarian pasta recipes includes roasted red pepper and mushroom lasagna, feta gnocchi with spring peas, broiled zucchini spaghetti, and orzo risotto with Swiss chard.

If I had to guess how often I eat pasta, it would be around four nights a week. There are lots of reasons for this, perhaps one of the simplest being that I just love pasta. One of the major downsides ...

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 ...