The day has finally come where there is no need to choose between both. This time, you can have the best of both worlds.
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According to college students, obviously.
Welcome to the mac and cheese wars: Attracting new fans with creatively-shaped pieces of pasta, and making sure that pasta retains its shape after being boiled, holds onto just the right amount of that cheese-like powder, and still tastes good.
It's easy to love macaroni and cheese. There's something about every recipe for it -- whether decadent, healthy or somewhere in between -- that makes ...
Russian artist Sergey Pakhomov takes pasta art to a whole new level. Using his patented pasta-making techniques, Pakhomov creates anything from scale models of planes and tanks, to small pasta towns.
Parisian macarons, astute Slate readers have surely noticed, are everywhere—not only in French-style patisseries but also at such mainstream purveyo...
At least once or twice a week, I go food shopping. While you might imagine me pushing a cart through the aisles of a grocery store, these weekly trips actually take place in my dining hall.
Sculptor Rafael Petrosyan left Armenia nearly four decades ago, but old customs die hard. He's had his morning shot of wine already when I catch up with him.
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