The art of rolling pasta dough in Emilia Romagna? It's not just cooking—it's tradition. Seriously, in this part of Italy, ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

The classic Italian recipe for homemade egg pasta dough calls for 55-57 grams of egg for every 100 grams of flour (that's ...

Chef Thomas Keller's list of accomplishments and influences in the culinary world is extensive. His restaurant, The French Laundry, transformed a sleepy Napa Valley farm into one of the world's best ...

My heritage doesn’t include any Italian roots, but my Grandma Madeline enjoyed making fresh pasta for us growing up. She would start by scooping a generous heap of flour onto her counter and then ...

I was a biochemist before becoming a chef. So I write this as a skeptical scientist: A bowl of pasta has an almost magical quality. Hidden in plain sight are layers of flavor, technique, ...

Figuring out meals that will satisfy all eaters at the table can be tricky. But if there’s one food that can transcend fussy phases and even time of day, it’s the egg. If you have a carton of eggs in ...