The key to a flavor-packed spaghetti made from pantry ingredients is making the most of the garlic. We mince our garlic to make sure that all of it cooks at the same rate. Toasting the garlic over low ...
Pasta alla zozzona is a fusion of two Roman classics, Amatriciana and carbonara, with pork sausage and onions added in to send the pasta over the top. “Zozzona,” a Roman dialect word for dirty, ...
From “Mostly Meatless,” by America’s Test Kitchen (2025). Once we decided to develop a pasta sauce reminiscent of Bolognese without using meat, our tests quickly confirmed that cremini mushrooms, ...
Zoodles are taking the world by veggie-fueled storm. If you haven't heard, zoodles are spiralized or julienned vegetables ...
Editors of America's Test Kitchen, America's Test Kitchen, $34.95 (528p) ISBN 978-1-933615-56-1 The preface makes clear that this is "not a diet book nor a road map to personal discovery." Rather, ...
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