Ten years ago, Marc Vetri wrote the acclaimed Mastering Pasta — equal parts dough science and cookbook. Now consider the last ...

To start, cook half a pound of pasta, according to the package’s direction. Before straining, reserve about 1/2 cup of the starchy pasta water. The original recipe calls for linguine, but you can ...

When regular pasta is boiled in salted water, the gluten inside of it maintains its structure, and the starch granules are ...

Make sure to scrape up any browned bits on the bottom and sides of the pan. Next, add your beef stock, water and thyme, then ...

Spanakopita is a delicious Greek savory pastry that consists of flaky layers of phyllo wrapped around a flavorful cheesy-spinach filling. I decided to break tradition and give the filling top billing ...

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If fall had a flavor, most people would argue it’s pumpkin spice or apple cinnamon. But if you ask me, I’m convinced it would taste exactly like Jamie Milne’s Butternut Squash & Roasted Garlic Pasta.

What could be better than colorful corkscrew pasta tossed with salami, cheese, olives, veggies and a garlicky, herby, lemon dressing? Not much. This is, quite possibly, the best pasta salad you will ...

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. During the summer, there are few things I want to eat more regularly than ...