Pan-frying burgers doesn’t have to be a hit or miss. Here’s what you need to do to keep them from sticking.

De Cecco makes great pasta. But how do they score when it comes to olive oil? I tried their Classico extra virgin olive oil to find out.

Cheese, grated finely on top, mixed into the sauce, or used as a filling, can take your home-cooked pasta to chef-level.

Don’t know how much penne is one serving? Here are two of my best ways to tell (without the need for a kitchen scale).

I came across Maple Joe’s Canadian Grade A maple syrup at the supermarket. So I decided to try it out and do a review. Here’s my take on it.

Yes, beets are supposed to taste like dirt, even after you clean them. Here’s why—and what you can do to tone that earthiness down.

Here’s what those numbers on Barilla boxed pasta mean. And how you can use them to choose the best pasta shape for any recipe.

This simple and powerful trick for saucing your pasta gets the sauce to cling to the noodles every single time. Here’s how.

This supermarket olive oil is made from 100% Italian olives. But is it worth the price? Here’s everything you need to know before buying it.

If you store an opened wedge of Pecorino Romano cheese correctly, it will stay good for 2-3 weeks in your fridge. Here’s how to do that.

Kosher salt, table salt, and fine grain sea salt are three of the best salts to use for baking. Here’s what makes them such a good choice.

Both Detroit-style and Chicago-style pizza are deep-dish pizza styles. But the similarities end there. Here are the differences.

Barilla and De Cecco are two of the biggest pasta producers in the world. But which of them has the better boxed pasta?

Keep baguette bread crispy on the outside and airy on the inside for up to 2-3 days after baking. Here’s how.

Filippo Berio is an aromatic, flavorful, and viscous extra virgin olive oil at a reasonable price. Here’s what else you need to know.

Looking to make a quick and easy pizza? You have two options, store-bought pizza dough or ready-made pizza crust. Here’s the pros and cons of each.

Blue cheese, unlike most moldy foods, is safe to eat. In fact, it can even be good for you in moderate quantities. Here’s why.

Every so often, a recipe will call for blue cheese crumbles. If you haven’t come across one yet, try adding crumbled blue cheese to your salad, burger, pizza, or pasta the next time you make one. Its salty taste and pungent smell pair exceptionally well with sweeter ingredients like onions, pears, and dried fruit.

Yes, Detroit-style pizza is a rendition of Sicilian pizza, which comes from a snack called sfincione that Italian grandmothers make on New Year’s Eve.

Blue cheese is a moldy cheese traditionally made in Western Europe. It’s also significantly more expensive than other cheeses. Why is that the case?

As I was planning to make pizza yesterday, I remembered I was out of 00 flour. It’s an Italian flour I use for practically all of my pizza dough, so I found myself in a difficult situation. On the one hand, I was craving a good pizza. On the other, I knew I was missing…

Yes, you can boil pasta noodles in beef broth (or any other broth for that matter). But it makes less of a difference than most cooks think.

Made bitter carbonara? I’ve been there. Here are the most likely causes of bitterness in this traditional Roman pasta dish.

From nutritional facts to smoke point and uses, here’s what you should know about avocado oil (and how to use it as a cooking oil at home).

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.

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.

Shredded cheese contains additives and preservatives that most cheese blocks don’t. Here’s what they are, so that you can decide for yourself.

I know from email exchanges and comments on other articles that many of you get intimidated by sautéing. After all, the name is French, and it sounds like sautéing is something pretty darn complicated to do. The irony is that it’s one of the most straightforward cooking techniques out there. Sautéing means pan-frying food quickly,…

My favorites are Parmigino-Reggiano, Grana Padano, and aged Asiago. Come over to check out why (and see my top three cheese picks).

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.

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.

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.

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.

To tell if sausages have spoiled, use your senses. If you see any discoloration, smell and unpleasant odor, or feel stickiness, discard them.