Find answers to common questions about our recipes
To keep pasta from sticking, start by using a large pot with plenty of water—about 4–6 quarts per pound of pasta. Add a generous pinch of sea salt once the water is boiling; this not only seasons the noodles but also raises the boiling point slightly, reducing the chance of clumping. Stir the pasta immediately after adding it, and then again at intervals until it’s halfway cooked. Avoid covering the pot, as steam can cause the noodles to stick. Once the pasta reaches your desired al dente texture, reserve a cup of the starchy cooking water, then drain the noodles. Toss them with a light drizzle of olive oil or a splash of the reserved water to coat each strand. If you’re planning to sauté or stir‑fry the pasta afterward, a quick rinse in cold water can remove excess starch and prevent clumping. Finally, serve immediately or toss with sauce to keep the noodles separate.
Searing and braising are both classic techniques that rely on heat but serve different culinary purposes. Searing involves cooking food—typically meat or vegetables—at high temperatures for a short time, creating a caramelized, flavorful crust while preserving the interior’s moisture. This step is often followed by a slower cooking phase. Braising, on the other hand, is a moist‑heat method that starts with a quick sear, then adds liquid (wine, broth, or water) and cooks the food gently in a covered pot for an extended period. The liquid steams the food, breaking down connective tissue and turning tough cuts tender. In short, searing is about flavor and texture, while braising is about tenderness and depth of flavor.