Chris Cohen

The health-conscious chef of Hearth in New York is milling his own flour for superior nutrition—and flavor

After years of development, Mark Ladner's Pasta Flyer is aiming to become the Chipotle of noodles

The dried pasta Italian food obsessives are crazy about

Fourth-generation pasta maker Giuseppe Di Martino on what goes into developing a brand-new type of pasta

We blind tasted 16 dried spaghetti brands to find out

Scenes from our #saveursupper with the chef and author of Real Food Heals

Our senior editor makes the case for do-ahead condiments to amp up other recipes

A new book explores the lives of our first chefs and restaurateurs

Senior editor Chris Cohen's summertime ritual: fridging the booze and keeping cool with low-ABV drinks

We'll take ginger scallion pesto on everything from now on, thanks