After noticing a gap in the American Pasta arena - Renato took the leap and started creating a superior dried past using All-American flour. We sat down with Renato to learn more about how and why he started Baia Pasta and to give him a platform to share his journey.
Read MorePasta alla Carbonara - a soul-satisfying Italian favorite originating from the Apennine hills - is traditionally crafted with guanciale (or bacon or pancetta), spaghetti, eggs, parmesan and black pepper. Nothing more. Now, before any battles break out over authentic Carbonara and what ingredients should or should not be present, let me say this... What you are about to see is not a traditional Carbonara. Again, this is NOT a traditional Carbonara.
Read MoreWhitney Adams is a sommelier, writer, and traveler living in Los Angeles. She is the owner of Bottle Stock, a shop specializing in stylish wine accessories for the modern drinker.
Read MoreMeet our latest guest editor Madeline Puckette, a talented wine sommelier from Seattle! Madeline runs a successful blog for wine enthusiasts and experts alike and was kind enough to sit down with us for a friendly chat about beverage blogging and her favorite Seattle eateries.
Read More
