There’s actually a method behind the madness of the different pasta shapes. The variety you choose will have an impact on the texture and flavor of your dish. With that in mind, here are a few pasta favorites and how to use them.
A pasta pentola is a stock pot with three parts: the pot, a colander insert, and a lid. With one, the step of pouring your noodles into a strainer and dealing with hot liquids gone. But they can be used for so much more than pasta.
Amy, CHEFS’ Cookware Guru, shares some nonstick cookware highlights as well as information on how to care for, clean, and choose nonstick cookware. Have a question for the guru? Ask on this blog or through the Contact Us box to the right.
Here’s an idea that allows you to get your crisp on and eat healthier chips: Instead of buying your chips at the supermarket, make your own. You’ll still get the crispy texture you’re after, but with far less fat, calories, and sodium.