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 ...

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 enough for one generous serving). Unless you've been making pasta for a long ...

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 ...

We used it often to make the family recipe for chicken noodle soup with homemade egg pasta. But there is no doubt the machine they gave me was a pasta maker from Italy. It was made for much more than ...

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, ...