From Season 13
Making a true, long-simmered Italian meat sauce means tending the pot for hours. Is it possible to achieve deep, satisfying flavor in just 30 minutes?
To perfect this controversial Italian dish, we looked to a staple of the American larder.
A box grater has always been the go-to tool for shredding cheese and vegetables by hand. But given that most of us only ever use one side, shouldn’t there be something better?
When it comes to the best canned tomatoes, is Italian pedigree the determining factor, or do the sweetest, brightest-tasting specimens come from this side of the Atlantic?