Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...

Once you know the secrets of restaurant quality pasta, you won't be disappointed by your homemade noodle dishes. Here are ...

Most can agree that pasta in any form is delicious, not to mention easy to make when all you have to do is boil it for a few minutes. That said, making pasta from scratch is a great project for a cool ...

4. Pour half of pasta into prepared baking dish. Sprinkle with half of each cheese. Pour remaining pasta into dish, sprinkle ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. “Can’t beat ...

When pasta salad is good — full-flavored, dotted with interesting textures, well-dressed, and both light and refreshing and hearty at the same time — it’s amazing. When it’s not good (and, let’s be ...

These restaurant chains still make fresh pasta daily, offering incredible texture, flavor, and quality diners love.

If you tend to buy imported Italian pastas from the grocery store, you're in luck. Here's what you need to know about the U.S ...