You've been cooking pasta for years, maybe decades. Water, salt, noodles.Simple enough, right? Here's the thing: that pot of ...

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 ...

White sauce is delicate. High heat can scorch the butter, overcook the flour and cause the sauce to split later. Keep the flame low when making the base and while adding milk. Slow cooking allows the ...

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 ...

"To make sure the pasta cooks evenly, it's important to keep it as submerged as possible throughout the process. There are ...

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 ...

This cooking technique gets thrown around in every kitchen show and cookbook, but it's completely wrong. According to Harold McGee, food scientist extraordinaire and author of On Food and Cooking, ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...