According to Harold McGee, an author who writes about the chemistry and history of food science and cooking, pasta will absorb 1.6 to 1.8 times its weight (via Food52).When cooking pasta in a ...

"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from ...

Chefs weigh in on how much salt is needed for the best-tasting pasta after a video of Food Network celebrity chefs showing their approach to the task went viral on social media.

For the best texture and most robust flavor through and through, dressing the salad twice — once on the front end, and again ...