Anna Francese Gass, host of the new cooking show “Instant Italian” and author of “Italian Snacking” joins TODAY to whip up ...

If there’s one thing I’ve learned about Italian cooking, it’s that the best recipes aren’t written down—they’re passed d ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

She invited us to make pasta fagioli soup and we just couldn't say no!

Combine finely chopped Italian plums with almonds, oats, flaxseeds, and a drizzle of maple syrup to create a healthy and ...

When it comes to Valentine’s Day, some of us dream of roses, chocolates, and candlelit dinners. But if you’re anything like ...

Bring a large pot of heavily salted water to a boil. Meanwhile, finely grate 1 1/2 ounces Parmesan cheese and 1 1/2 ounces ...

Rick Stein's 'Valle d'Aosta' cabbage soup recipe uses stock, bacon, garlic and cheese to complement an otherwise plain ...

To celebrate National Margarita Day, TODAY culinary producer Katie Stilo joins Jenna Bush Hager and guest co-host Justin ...

If you love trying new recipes, give this completely plant-based fresh spinach pasta a go for your next pasta dish.

Stewart shared more details on her website, where she explained the dish “showcases the pressed, salted, and air-dried roe of gray mullet or tuna, which has a unique pungent flavor” and it makes “a ...

By Alexander Nazaryan A group of Italian physicists has dared to tinker with the traditional recipe for cacio e pepe, the challenging Roman dish consisting of pasta, pecorino cheese and black pepper.