From the types of butter sold in grocery stores to how to pan-fry, bake with, and store butter. Come on over to learn more.
Everything you’ve ever wanted to know about olive oil and the olive oil varieties that they sell in grocery stores.
Learn how to make Spaghetti alla Carbonara from the late Antonio Carluccio, the Godfather of Italian gastronomy. Here’s a breakdown of his recipe.
Wondering what size skillet to buy for your home kitchen? Here’s my illustrated guide with all you need to know to make the right choice.
Soapy water won’t kill most bacteria, but it helps to degrease your knife and wash away the poultry. Here’s how to REALLY sanitize your knife.
Food safety isn’t just about keeping your home kitchen clean. It’s also about avoiding cross-contamination. Here’s what to watch out for.
This trick is so simple and works so well, it’s almost hard to believe. Here’s how it works—and what’s the science behind it.
Here’s what to do when the taste of the sauce you bought in the grocery store didn’t really live up to what was said on the label.
As you cook pasta noodles in boiling water, some of the starches in the pasta get released and dissolve in the water. Here’s why this matters.
Shredded cheese contains additives and preservatives that most cheese blocks don’t. Here’s what they are, so that you can decide for yourself.
My favorites are Parmigino-Reggiano, Grana Padano, and aged Asiago. Come over to check out why (and see my top three cheese picks).
Your carbonara came out goopy? Come over and see how to make the perfect Pasta alla Carbonara every single time.
Bronze-cut pasta is, by all criteria, higher quality than regular pasta. It has a golden color and a rougher, more porous texture. Here’s why.
Basso’s classic extra virgin olive oil is a balanced blend of high-quality oils from Italy, Spain, and Greece. My score is 7.5/10. Here’s why.
Salt can kill living yeast in a high enough concentration. Here’s the science, the facts, and how to get it right ever time you bake at home.
Fresh yeast, active dry yeast, and instant yeast. Come over to see how they work, in what ways they’re similar, and what sets them apart.
From naming pasta water in Italian to knowing how to cook pasta al dente, here are 10 words in Italian that every home cook needs to know.
The black spots on your tomato are a plant disease called anthracnose. Cut the infected areas out—and the rest of the tomato is safe to eat.
There’s nothing like the smell of garlic cooking in hot butter in your frying pan. Here’s how to pan-fry it to perfection every single time.
The answer is all about density. But it’s more complicated and intriguing than some of you may think. Come over and see why.
Those dried and tough white spots on the chicken in your freezer are called freezer burn. They’re safe to eat, but will come out dry and tasteless, no matter how you cook them.
Don’t cook all of your food on high heat. Here’s what high-heat cooking is good for—and what you shouldn’t really use it for.
Cleaning burnt eggs off of your stainless steel frying pan is easier than you think. Use this trick to do it in less than 10 minutes.
When pasta is chewy and crunchy, it’s still undercooked. Keep on cooking it and taste it every 30 seconds until done. Here’s how to tell.
Bacon gets slimy, smells sour, and turns grayish in color when it’s past its expiration date. Here’s what you need to know about bacon.
Yes, you can freeze store-bought pasta sauce. But it’s best to not do it in the glass jar it came with. Here’s what to do instead.
Pita bread is a yeast-leavened flatbread from Greece. It’s made with wheat flour, baker’s yeast, salt, and sugar.
Jarred pasta sauce sold at most grocery store is already cooked, so you only have to reheat it. But you can also make it better.
Traditionally, pita bread is made from wheat flour, baker’s yeast, water, salt, and sugar, which makes it vegan friendly. But there’s a caveat.
Yes, you can make pasta at home without no. No, you won’t want to after you try it. Here’s how to use a pasta insert for best results.
To cook dried pasta nests perfectly, use a large pot, a pasta insert, and follow the 4:1:1 pasta ratio. Here’s how.
If you like the recipe and taste, why shouldn’t you? Here’s what you need to know about cooking macaroni in milk instead of salted water.
No, it doesn’t. But it makes the noodles a lot tastier. Here’s how to keep pasta noodles from sticking together in the first place.
To tell if sausages have spoiled, use your senses. If you see any discoloration, smell and unpleasant odor, or feel stickiness, discard them.
The answer is not as simple as it seems. Before you put your stainless steel frying pan in the oven, here’s what you need to know.
You can, but you shouldn’t. The pasta noodles will soak up too much moisture and turn soggy. Here’s what to do with leftover noodles instead.
Don’t rinse pasta noodles before cooking them. Your pasta dish will come out less tasty as a result. Here’s the reason why.
On theory, you could. And you could just as easily destroy your phone by trying to do so. Here’s why this is not necessarily the best idea.
No, stainless steel pans don’t have a non-stick cooking surface. But if you know how to use them, you can keep food from sticking to them.
Taste the Mediterranean Sea with this simple and delicious pasta recipe with canned tomatoes and anchovies.
Are induction cooktops worth the higher price? I cooked on an induction cooktop for a week to find out. Here’s the rundown.
Added too much liquid to your recipe? Here are 5 ways to thicken sauces, soups, and stews in the slow cooker, even when they’re really runny.
Stored in a cool and dry place, canned tomatoes will remain safe to eat indefinitely. But they will lose their freshness and nutritional value over time.
You sear food at high heat to form an aromatic and flavourful crust. You sauté food at moderate heat to cook it all the way through. Here’s why.
When an oil stops to shimmer and starts to smoke, it breaks down, releasing free radicals and adding a burnt taste to your food. Here’s how to prevent that.
A copper frying pan will set you back $250-$300. Why is copper cookware so expensive? And is it worth the money? Here’s all you need to know.
Avocado, soybean, sunflower, and canola oil are best for searing steak in. But you can still finish the steak in butter. Here’s why (and how).
The most likely reasons are that you didn’t use the right type of flour, you overworked the dough, or you didn’t roll it out thin enough. Here’s why.
They can cost as much as $8.99 a dozen at the grocery store. Many say the price is 100% worth it. Here’s what makes pastured eggs better.
You see this instruction on nearly every canned and packaged food. But what does it really mean? Here’s the best cool and dry storage spaces in most homes.
Adding oil to pasta water does more harm than good. Here’s why—and what to do instead to keep the noodles from sticking together.
My best tips and tricks to prevent greasy and soupy lasagna. Try them out and others will think you’ve been to a secret Italian cooking class.
No, shortening is no the same as lard. One comes from vegetable oils, the other from pork fat. But you can still substitute one for the other. Here’s why.
Making soup can have a mixed effect on the nutritional value of vegetables. Water washes away some of the compounds while making others more digestible.
I’ve been cooking dry beans without letting them soak overnight for years. And so have the most trustworthy authors I follow online. Here’s why and how this works.
Looking for alternatives to cooking spray or simply ran out of it? Here’s four fail-safe ways to grease your baking pan instead.
Your pasta carbonara came out runny and pooling in the plate? Here’s how to get this simple and delicious pasta dish right every single time.
Once opened, tomato paste in a tube will last for 7-8 weeks in the fridge. Here’s how to best use it (and a neat trick to make it last even longer).
These sweet and sour citrus fruits are sold at grocery stores and look like “small oranges.” They’re also healthy. But how do you eat them?
Picked the best potatoes in the store? Did everything the recipe said? Yet your potato soup turned out thick and gluey… Here’s what to watch out for.
Follow these tips and tricks for making tasty pasta and you will never again end up with bland and flavorless pasta dishes at home.
The Monte Cristo is actually a variation of the Croque Monsieur sandwich. Here’s the differences between them (and how to make each at home).
Looking for inspiration for tonight’s diner? Or for educational and entertaining videos about cooking on YouTube? Check these channels out.
This simple and delicious salad will brighten up your palette for lunch or dinner. Check out my Mediterranean salad recipe.
If you opened a carton of yogurt and there was a watery substance on top, don’t worry. The yogurt is safe to eat. Here’s why.
Don’t clean your baking sheets in the dishwasher. Clean it by hand with soapy water instead. Here’s how to get rid of more stubborn stains.
Check out how to substitute plain yogurt for mayo. And learn about the best recipes where this healthier alternative works deliciously well.
The secret to making great steak is to season it with salt and pepper and let it rest for at least 1 hour before cooking. Here’s why.
Here’s how to cook fresh pasta and dry pasta to perfection every single time. And the top tips for cooking pasta I’ve learned from Italian chefs.
You can, as long as you cook on low to medium heat. Olive oil has a low smoke point and will otherwise burn. Here’s what you need to know about using olive oil in ceramic pans.
What’s the difference between Parmesan cheese and Pecorino? Can you substitute one for the other?
Here’s where in Boston to find the staple spuckie sandwich. And my tried-and-tested recipe to make a spuckie at home.
Make this simple, classic, and delicious Parisian sandwich at home. Here’s our best Jambon-beurre recipe.
Looking for a new skillet for your home kitchen? Here’s our Amazon buyer’s guide for the best cast iron, stainless-steel, and copper pans.
What I’ve learned about making sausages for 20 years of home cooking — and how it can help you make perfectly cooked sausage every time
Enjoy camping as much as you love to cook? Here’s my guide to the best skillet to help you make well-cooked meals out in the wild.
Here’s three delicious and simple recipes with canned tomatoes. And 9 other things you probably didn’t know about them.
Ever wonder why Italian food tastes so good? Here are the four things that set Italian cuisine apart from that of most other nations.
There’s a lot more differences between apple cider vinegar and white vinegar than their color and taste.
This beer-battered fish recipe, three appetizers, and four drinks will awe friends and family at your fish fry.
Neapolitan pizza is the most authentic, traditional, and delicious style of pizza. Here’s how to make it at home.
Mozzarella, Parmigiano Reggiano, Pecorino Romano, Ricotta, Provolone, Gorgonzola… How to pair them well?
If you don’t clean your knife after every use, you risk to transfer bacteria from one food item to another.
Here’s what you should do to make your cutting board clean and safe to use, for cutting raw meat or produce.
Created by an Italian baker in the early 1900’s, named by one of America’s first foodies in 1936, and enjoyed by New Yorkers, citigoers, and tourists ever since.