I grew up eating dried pasta, so it wasn’t until much later in life that I considered the debate of fresh pasta vs. dry pasta ...

It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from ...

The National Academies of Sciences, Engineering, and Medicine are private, nonprofit institutions that provide expert advice on some of the most pressing challenges facing the nation and world. Our ...

Why Does My Sauce Break? First off, broken sauces are typically caused by one (or more) common issues: Adding fatty ...

(Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky.

For him, for her, for them, for me: pasta al sugo finto (above), a hearty Tuscan “fake sauce” of onions, carrots and celery fortified by mushrooms with tomato paste-thickened tomato purée.

And using nutrition labels on packaged foods can help you make the best choices! First, look at the serving size. All the info listed below is based on this amount of food. If you eat more than ...

This is the product's overall performance score, based on nutrition and taste tests conducted by CHOICE staff. • Excellent satisfaction with the size of the meal. • Low saturated fat per 100g. • ...

This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't contain meat, doesn't start with a soffritto, and that only cooks for 10 minutes a ...

Nothing says "family gathering" quite like a casserole that can feed a crowd in a flash. But it doesn't have to be Christmas ...