Cook classic Italian-American recipes like lasagna, spaghetti and meatballs, chicken Parmesan, garlic bread, cioppino, and ...

There's a common perception among foodies that Italian pasta is less likely to cause bloating compared to American pasta.

Picture this: renowned Italian pizza masters, guardians of centuries-old tradition, standing in a test kitchen surrounded by boxes of mass-produced frozen pizzas from American supermarkets. It sounds ...

Certain Italian ingredients have become staples in American kitchens. But extra-virgin olive oil and San Marzano tomatoes only scratch the surface of Italy’s diverse pantry. From fish sauce to fennel ...

Chefs rank chain restaurants with the creamiest Alfredo sauce and most consistent flavor.

Like many Italian Americans, I grew up on spaghetti with velvety red gravy — never red sauce. My mom, a native of a mostly ...

Chefs consistently reach for Wegmans’ Italian Classics olive oil. Bronze-cut pasta and Parmigiano Reggiano also earn high praise. Jarred sauces and San Marzano tomatoes make weeknight meals easier.

We may receive a commission on purchases made from links. The 1980s marked a golden era for Italian-American cuisine. It was the era of excess, when dining out was always an occasion and portions were ...

With Sarah Baker, front of house maven, welcoming people inside the restaurant, it’s a version of the old-school family-run ...