Italian food

Married couple and co-owners of Don Angie in Manhattan's West Village, Angie Rito and Scott Tacinelli, make lasagna for two in the Munchies Test Kitchen.

Pasta master Evan Funke of Felix Trattoria in Venice Beach makes "pasta fatta a mano," fresh pasta made by hand, in the MUNCHIES Test Kitchen.

Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends.

Farideh’s take on chicken parmesan uses chicken thighs instead of chicken breasts for juicier pieces of meat.

How to make our favorite dishes with our favorite chefs

Farideh makes sausage and broccoli rabe stromboli in the MUNCHIES Test Kitchen.

You’ve heard of spaghetti and meatballs and fettuccine alfredo, but have you ever wondered how those dishes came to be?

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels.

Dave and Fred from Montreal’s famed Joe Beef restaurant dropped by the Munchies Test Kitchen to cook Lobster Pelmeni from their new book, How To Survive the Apocalypse.

Munchies Culinary Director Farideh loves arancini rice balls, and she also loves whisky.

Welcome to Bread Street in Cerchiara, where women have been baking breads for generations. They specialize in a traditional bread called frese, as well as pizza.

MUNCHIES culinary director Farideh walks us through how to make an Italian classic: stuffed shells.