Italian researchers recently revealed how to make perfect cacio e pepe, according to a scientific study. Their findings ...

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

The water left after cooking pasta contains a lot of starch, which can be useful for preparing other dishes. Italians know ...

Potato starch, or katakuriko, absorbs hot oil as much as it does water, and the result is a crust that won't lose its ...

Cacio e Pepe, "How hard could it be?" But traumatized home cooks will tell you this creamy dream requires a magician's ...

It is not soluble in cold water, and on this fact the manufacture, or rather, the extraction, qf starch depends. The simplest method of preparing starch, and separating it from the gluten ...

The green parts contain chlorophyll and photosynthesise to make starch. The white part of the ... Ethanol is flammable and so is heated using a hot water bath instead of using a Bunsen burner.

ShangXin LiangFen is a dish made out of transparent jelly noodles. The jelly is made from green bean starch and hot water. The dish, which literally means Sad Jelly Noodle, is a popular street ...