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The complete guide to big fat Greek—and Middle Eastern—cigar-shaped snacks

Lessons for the best ravioli, tortellini, and everything else you fold out of pasta dough

Toasty, nutty grano arso pasta—made with 'burnt' wheat—is a longtime Apulian staple, and now it's making a comeback

Loaded with seeds and unapologetically twangy, this is the ultimate whole grain bread

Fermented and layered with loads of butter, Tartine's signature croissant dough is the building block for so many more flaky twists, buns, and danish

Your complete guide to making the beloved cheese bread of Georgia

Khachapuri: it’s a verb now. Here are our favorite variations

Ditch the store bought stuff for the fresh taste of real corn, then whip up superlative tacos, tamales, and empanadas

How to make the bittersweet Italian liqueur and become a backyard potion master

Get to know the home-cooking classic of soft-scrambled eggs with fried rice