America’s Test Kitchen 11×22 – Simply Italian
America's Test Kitchen
Our light and chewy Rosemary Focaccia can compete with any bakery’s, and it makes a pleasant pairing with our authentic Cacio e Pepe, or spaghetti with Pecorino Romano and black pepper.
Rosemary Focaccia
The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth- inspired name. Could a little patience—and a hands-off approach—lighten the loaf?
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
Whole-Wheat Pasta
Whole-wheat pasta used to be awful, with mushy texture an a cardboard taste. Have manufacturers finally figured out how to make it rival white pasta?
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- Genre: Documentary
- Actors: N/A
