Don't be fooled by the pasta emoji; never serve your pasta with the sauce on top—mix it in with the ages-old technique from ...

I’ve cooked more pasta than I care to admit. It's in heavy rotation in our family meal plan and I can definitely tell you the difference between al dente and “someone fell asleep during a rom-com.” So ...

Restaurant pasta has a way of making us feel both amazed and mildly offended. How can something so simple taste so good? It’s not magic (and surprisingly, it’s not fresh pasta either!). It’s all ...

Chef Rosana Rivera of Chef and the Baker shares her recipe for Cherry Tomato, Eggplant and Asparagus Orecchiette, plus hacks to cut down the time and work on those busy weeknights. Instructions: Boil ...

Please don't sprinkle salt with a spoon.

Joey is a writer/editor, TV/radio personality, lifestyle expert, former entertainment publicist and author of "Basic Bitchen." His written work has been featured in major food and travel outlets, and ...

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 ...

Hunter Gentry, Chef de Cuisine at The Greenbrier, competed on the national television show Next Level Chef, where he learned to rely on instinct, adapt to pressure, and form relationships with ...