What do you eat and drink when you’re sick?

Now that it’s November, it’s fair to say that we’re officially in the season of fuzzy sweaters, novelty candy canes, and people coughing and sneezing in your general direction anytime you step into a public space. The holiday season brings people together! That’s wonderful. But hey, it brings their germs together, too.

Orrin Hatch brought up Brett Kavanaugh’s ketchup-on-pasta habit in a Senate confirmation hearing

Today marks the second day of Judge Brett M. Kavanaugh’s appearance before the Senate Judiciary Committee for his Supreme Court confirmation hearing. Both days have been marked by protests. This is not a news item about those protests, or about Merrick Garland, or about Presidents responding to subpoenas. This is a…

Gorge on fettuccini until you beg for sweet death with Olive Garden's year-long, unlimited Pasta Pass

You may think that pasta, like pizza or cheeseburgers, is one of those foods you could just never tire of. Want to test that theory? Olive Garden has quite the deal for you: For $300, the chain’s new Annual Pasta Pass entitles its lucky owners to “52 weeks of unlimited servings of guests’ favorite pastas, homemade…

Use up all your green veggie scraps to make magical Garbage Pesto

My backyard garden this year is… bountiful. Overflowing. Abundant. That’s putting it poetically, of course—what I really mean is that I have more green vegetables than I could possibly eat even if I was a rabbit or Gwyneth Paltrow. Thankfully, I’ve landed on a little secret, and I’ll let you in on it, too: You can…

Pity the fool who can't love pasta fazool

If you’re like me (from New Jersey with a last name ending in a vowel), you very likely grew up eating “pasta fazool,” long before we found out that it’s actually “pasta fagioli”—technically pasta e fagioli or “pasta and beans.” Neapolitans, who have their own group of dialects, call it “fasule,” hence the…

Che cavolo! Enjoy this curated selection of angry Italians raging about bad pasta

In these troubled times, it’s best to take one’s yuks where one can. Today, one can take them from the Twitter account Italians Mad at Food, brought to our attention by the fine people at Bon Appétit. The idea is so pure, so simple, that it’s almost to good for this world: a highly curated selection of Italian folks…

Wizards behind self-folding origami now working on shape-shifting pasta

Inside Carnegie Mellon University’s Human-Computer Interaction Institute, researchers have been hard at work developing stuff that will—to use a phrase common among members of the scientific community—blow your goddamn mind. The gifted minds of the Morphing Matter Lab have put their advanced educations and superior…