The pasta shouldn't be hard, but it should have a tiny amount of resistance when you bite into it. But it seems many are botching up this cooking basic, and Christopher Kimball, the man behind ...

Italians call fettuccine Alfredo "tourist food," but there is a dish they actually eat lurking behind the Americanized ...

semolina flour and vinegar — and tomatoes and pasta. The cuisine is as diverse as the country's regions — so diverse that Christopher Kimball, founder, and J.M. Hirsch, editorial director, of ...