by The Culinary Exchange | Jan 19, 2016
The most annoying part of cooking pasta is having it boil in the saucepan. only to have it clump up into a ball after you drain the water out – completely stuck together. But pasta doesn’t always have to come out that way, and there’s a simple trick...
by The Culinary Exchange | Jan 14, 2016
Sometimes the only thing you really need is comfort food. Maybe it’s fried chicken or mashed potatoes or some kind of cheesy pasta, but every once and a while it feels good to splurge and give in to comfort food staples. And if you’re Italian, that...
by The Culinary Exchange | Jan 13, 2016
Keeping up with our pasta theme for the month of January, today we’re going to talk about how to cook pasta. Now, pretty much anyone can follow the directions on the back of a Barilla box. But, there are tricks to get it to turn out as perfectly cooked pasta al...
by The Culinary Exchange | Jan 12, 2016
Unless you’ve been to culinary school or are expertly trained in the art of cooking, you may not realize that there’s a right way and a wrong way to measure ingredients. And that’s especially true for dry ingredients. Don’t worry –...
by The Culinary Exchange | Jan 7, 2016
Before we get really deep into the pasta recipes, there’s still a few basics that you’ll need to master. We’ve already talked about how to get going with garlic – namely, how to peel it. Of course, this is important since garlic is almost...