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

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 ...

When it comes to cooking pasta, the region of Puglia in southern Italy takes a bit of a different approach. Instead of boiling the pasta in water in a large pot, Apulians throw their pasta right ...

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 ...