Pasta recipes abound, but this bright, light lemon garlic spaghetti is the one you'll keep coming back to all summer long.

Alton Brown has built his culinary career on asking one question: How can this be done better? Over the years, the television host, author, and food scientist has experimented with different ways to ...

Pasta is a delicious and versatile food popular all over the world for good reason. Whether you're making your own pasta from scratch at home or you're picking up noodles from the store, you can whip ...

Add Yahoo as a preferred source to see more of our stories on Google. All three food pros agree that when it comes to preparing pasta, the choices you make about the water are important. And that ...

Restaurant pasta has a way of making us feel both amazed and mildly offended. How can something so simple taste so good? It’s not magic (and surprisingly, it’s not fresh pasta either!). It’s all ...

Stop ruining leftover pasta in the microwave with this common mistake. Learn pro tips to reheat it perfectly, keeping it ...

Why is a plate of pasta generally so much better in Italy? There are a lot of reasons, but let’s start with the most basic. They made the rules for how to cook and serve the pasta, and chefs ...

Baked pasta doesn’t even have to try to be a cozy, comforting dish. There’s already the bubbling sauce, the gooey cheese, the sweet smell of pasta wafting through the house. But here’s the truth: A ...

Because cultivated mushrooms, such as white button, shiitake, and portobello, are grown indoors, and available year-round, they're a good choice for the winter table. Maybe the larder has dwindled and ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

Today has me thinking about the color green, and not just because it’s St. Patrick’s Day (though a happy one to all who celebrate). Maybe it’s because I just saw the new Pixar movie, “Hoppers,” which ...