Everyone, everywhere, is singing pasta’s praises anew right now—even more than dalgona coffee or sourdough bread.…

Know what I hate? “Zoodles.” I don’t hate the way they taste—they are quite good—but I hate the implication that…

If you were ever required to read Upton Sinclair’s The Jungle in middle school, then you have some understanding of…

Gnocchi is a divisive pasta in my house. I’m a huge fan, but my husband can’t stand it. And I get where he’s coming…

“I eat out of cans and stuff. I’ll literally put Tabasco inside a tuna can and just eat it out of the can.” —Robert…

Welcome to the latest episode of What’s In The House?, in which The Takeout’s casting director, Stephanie Potakis,…

Welcome, dear readers, to The Takeout Draft, our recurring feature that combines our love of food, fantasy sports,…

It’s artichoke season now, and if you’re like me, you’ve done your best to walk right past them at the grocery…

One of the most common dinners in the Robicelli household is pasta, cooked in heavily salted water until perfectly…

A few years ago I spent a magical birthday in the hinterlands of Madison, Wisconsin. Don’t laugh. It was my idea of…

My paternal grandfather passed away before I was born, so I unfortunately don’t have any personal memories of him. I…

Outside of my requisite purchases of onions and garlic, my number one pick for “best quarantine produce” is green…

#PantryPasta has been trending for a while now, and I think somewhere in the midst of all the excitement, the term…

As I mentioned when I wrote about Irish Soda Bread, I’m not Irish, despite my craving for Irish carbs. I grew up in…

Years ago, a big, burly, gingered chef saw me making fettuccine Alfredo with cream sauce for my shift meal. He said,…

There’s a Korean restaurant in Los Angeles, Ham Hung, that makes the best stewed potatoes and carrots I’ve ever had.…

A few weeks ago someone I follow on Twitter posted a photo of stuffed shells, and immediately that voice in my head…

Cooking is a powerful social tool. It can cultivate friendships, break the ice with strangers, or ingratiate you…

The rations of Thanksgiving leftovers have been consumed, the Tupperware is clean, and hopefully you’ve returned…

“The pasta touch all the people in the world,” Edouard Chouteau, a French chef competing at last week’s Pasta World…