It’s all about the flour. Alternative pasta is everywhere. Brown rice spaghetti, chickpea mac and cheese, corn rotini, lentil orzo – seemingly endless varieties of specialty, gluten-free and ...

Whole wheat pasta just doesn’t work with all sauces. Its nutty, somewhat assertive flavor can overpower a subtle sauce, and its texture, which can be granular, doesn’t work with others. But whole ...

The whole wheat vs. white flour discussion has been going on for a while, and the most health-conscious among us are now in the habit of avoiding white-bread products like the plague. Epidemiologist ...

Craving a delicious bowl of pasta? It’s totally normal. As comfort foods go, pasta is king. No matter its cultural origins — from Italian fettuccine to Japanese soba — pasta tends to be a bowl of carb ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don’t use it as ...

Welcome to Should I Eat This?—our weekly poll of five experts who answer nutrition questions that gnaw at you. Illustration by Lon Tweeten for TIME 5/5 experts say yes. When we pit brown foods against ...

My idea of the perfect pasta salad includes pasta, of course, lots of vegetables and a bold, flavorful dressing to hold it all together. Today’s Peanut Butter Noodles checks all three boxes.