Featured by Chris Cohen
Marco Canora is Showing Just How Great Whole Wheat Pasta Can Be
The health-conscious chef of Hearth in New York is milling his own flour for superior nutrition—and flavor
Why One of America’s Greatest Pasta Chefs is Switching to Fast Food
After years of development, Mark Ladner's Pasta Flyer is aiming to become the Chipotle of noodles
Have You Tried These Chefs’ Favorite Pastas?
The dried pasta Italian food obsessives are crazy about
How a New Pasta Shape Gets Invented
Fourth-generation pasta maker Giuseppe Di Martino on what goes into developing a brand-new type of pasta
Is Any Pasta Worth $11 a pound?
We blind tasted 16 dried spaghetti brands to find out
Seamus Mullen Makes the Case for Food as Medicine
Scenes from our #saveursupper with the chef and author of Real Food Heals
What to Cook This Weekend: Coming to Terms With the Sub-Recipe
Our senior editor makes the case for do-ahead condiments to amp up other recipes
Who Invented Fine Dining in America?
A new book explores the lives of our first chefs and restaurateurs
What to Cook This Weekend: Liquid Air Conditioning
Senior editor Chris Cohen's summertime ritual: fridging the booze and keeping cool with low-ABV drinks
Chef Sheldon Simeon Gives Us a Taste of Hawaii
We'll take ginger scallion pesto on everything from now on, thanks