Q: I just made your Chili, Lemon and Basil Shrimp with Israeli Couscous and it was delicious. However, I was unable to locate Israeli (pearl) couscous and used regular couscous. Do you have any suggestions on where I can find Israeli couscous?

Sent by Albert More

There are two kinds of people in this world. Those who like pasta and those who like pasta. This year we had a little something for everyone with lighter dishes, fresh tastes and even no boil pasta bakes to save you time! More

Growing up on the coast of Southern California, I was pretty far removed from my father's native Brooklyn neighborhood. However my Mississippi-born mother made sure to close some of that distance with one delicious Jewish recipe she adapted from her mother-in-law. Savory noodle kugel is as comforting and cozy as it gets. More

The other day I came across long sticks of uncut ziti pasta. I'm sure there's a real Italian name for such things, but I'm affectionately calling it pool noodle pasta. They were giant wobbly worms and were a real treat, but there was only one problem, they absorbed so much salt from the pasta water that they were inedible — and folks, this isn't my first rodeo. More

Grey drizzly days that get dark at 4 o'clock? Fingerless gloves in my pocket? Ever-present mug of tea at my elbow? Yup, I'm thinking it's time for a massive pierogi chow-down. More

It's no secret that we here at The Kitchn love buying from the bulk section of the market. Whether we are looking for a small amount of spices or large amounts of grains, shopping in the bulk section saves money, minimizes waste, and inspires us to try out new pantry ingredients. In celebration of Bulk Foods Week (October 16-22), here are 13 tips, tricks and tutorials for buying and storing foods in bulk. More

Having mastered basic homemade pasta dough, we've started experimenting with various add-ins, from roasted vegetable purées to herbs and spices. Often times, these noodles are so pretty and flavorful that they hardly require a sauce. (On a weeknight, we'll just toss them with olive oil and maybe a little cheese.) Flavored pastas also make fantastic gifts. Here are a few ideas… More

Brendan McEntee's young daughter Mara loved to eat pasta, but he wasn't happy about the overly refined carbohydrates found in the classic durum wheat varieties. He tried to coax her into eating whole wheat pasta but her young palate refused the gritty texture.

As the owner of a wholesale flour company, Mr. McEntee was in a position to find out if there was a way to develop a smooth textured, mild-flavored pasta with the nutritional advantage of whole wheat. Luckily for us, he succeeded. More

Every time I walk down the pasta aisle at the grocery store, I am amazed at the sheer number of tomato sauces. Jar after jar of classic marinara, three-cheese blends, sauces spiked with Italian herbs, those without salt, and even ones with a splash of wine. With this kind of variety, is it even worth making our own? More

Do I need to give you a minute to analyze the photo above? Go ahead, take a few. I did! Pasta is pretty straightforward when it comes to serving, but this trick gives pasta a new look and shape. I think. I'm still a little confused. More