How to make an iconic Roman dish, with the help of a nonna

The real restaurant behind Netflix's ‘Nonnas’

The Netflix movie "Nonna's" tells the story of a restaurant whose kitchen is staffed by grandmothers. While that might sound like an outlandish premise, it's based on a true story. This Time story goes behind the scenes of Enoteca Maria, the 35-seat restaurant on Staten Island that inspired the film.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

Ancient Rome had an early version of macaroni and cheese

Called placenta (with a hard "c"), the holiday dish consisted of sheets of rolled-out dough layered with cheese. It is the first recipe documenting the combination of the two elements. While there is debate about whether the dough can be called pasta because it's not boiled, many scholars view the dish as a proto-lasagna.

Legend has it that the Margherita pizza was named after an encounter with Queen Margherita

The Queen of Italy, Margherita of Savoy, visited Naples in 1889. As the story goes, chef Raffaele Esposito of Pizzeria Brandi made her a pizza with basil, mozzarella, and tomato, to represent the colors of the Italian flag, and eventually named the pie in her honor. Historians, however, note that the facts don't line up: The proof of her visit to the pizzeria is suspected to be a forgery created when the business was in dire straits in the 1930s.

Finding the way home through flavor

In the fall of 1996, 9-year-old Alvin Chang rushed into his family's kitchen to find his grandmother making his absolute favorite dish: kimchi. This interactive story follows Chang's yearslong attempt to recreate the flavor from his childhood home.

A fresco from ancient Pompeii featured an 'ancestor of modern pizza'

A team of archaeologists discovered a fresco from 79 CE featuring what appears to be a proto-pizza: a pita topped with fruit, spices, and other toppings. One archaeologist in the PBS documentary below calls it an "ancestor of modern pizza in the sense that it's a very simple, poor kind of food."

Bake bread like a Roman, and honor Ceres, the goddess of wheat

Grains made up about 70% of the Roman diet, and the word "cereal" stems from the goddess Ceres—the Roman equivalent of Greece's Demeter—to whom they prayed for good harvests. Cato the Elder, a famous statesman, left behind a simple home recipe for a Roman loaf.

'This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.'

- Chef Julia Child (1912-2004)

Pizza is believed to have been invented in Naples

Flatbreads were eaten by ancient Egyptians, Romans, and Greeks, but historians trace pizza—flatbread with toppings, including present-day staples like tomatoes, cheese, garlic, oregano, and oil—back to 18th-century Naples, where the food was loved by its working poor, who appreciated a cheap, tasty meal. Naples formally became a part of Italy in 1861.

One food history professor says pizza is more American than Italian

Alberto Grandi, a professor at the University of Parma, argues that Italians who left the country developed the food now considered "traditional Italian cuisine," thanks to abundant ingredients and opportunities that were not available in the impoverished country they left behind.

Ancient Romans helped develop modern cheese production techniques

The ancient Romans loved cheese and experimented with different processes to elevate its flavor, like aging. Some of their innovations, like Pecorino Romano, you can still find today. Others, like the smoked goat-milk Caseus, we only know about through historical records.

'Neapolitan pizza' is a highly specific (and tightly regulated) distinction

The Associazione Verace Pizza Napoletana claims to protect the tradition of Naples' pizzamaking and has codified precise requirements for what constitutes a "Neapolitan pizza," specifying ingredients, preparation, fermentation, condiments, and more.

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

The story of pizza in the United States

Pizza is a big deal in the US, and it has many proud regional iterations. From Chicago deep dish to New York thin crust, this video takes a slice out of US history to focus on this beloved entree. Begin with the documented first incidence of pizza in the US—believed to be by Gennaro Lombardi—and end with how old Pizza Huts are being converted around the country.

New Haven 'apizza' nods to Naples and New England

The thin pizza, called "apizza," is crispier than the typical slice from New York or a national chain, and much more like the thin-crust pizzas associated with pizza's birthplace. It's also got some inspired toppings, with one popular pie that speaks to New England's love of seafood: the white clam pie.

The history of the Caesar salad

Despite what you might guess from its name, the Caesar salad wasn't invented in ancient Rome. The popular dish was created in the 1920s by two Italian brothers who'd emigrated to the United States and opened a popular restaurant in Tijuana called Caesar's Palace. This history of the popular entrée digs into that history and unpacks how it became a restaurant staple.

A list of the world's best pizzerias

Italy may be pizza's ancestral home, but it's not the only place where you can get a top-notch slice. This guide, compiled by a team of anonymous judges, ranks the 50 best pizzerias in the world, Italy, the US, and more, offering a bucket list for pizza-loving completists.

How Michelin-starred chefs cook steak

Earning a Michelin star is no easy feat; neither is cooking a steak. This tutorial, featuring three Michelin-starred chefs, shows how the pros tackle the subtle art, walking even the most kitchen-averse eaters through the best ways to cook a great cut.

Pizza became more popular in Italy after it took off in the US

Pizza was invented in Naples, though it wasn't particularly popular outside the region. As it grew more popular elsewhere—and as more American and European tourists visiting Italy began asking for it—restaurants across Italy adopted the cuisine. It's something anthropologist Agehananda Bharati calls "the pizza effect."

The ancient origins of focaccia

Focaccia, the Italian flat oven-baked bread that’s often a canvas for delightful culinary artwork, has been around for thousands of years. Archeologists have recently discovered evidence of flatbreads similar to today’s focaccia dating back to the Late Neolithic period in the Fertile Crescent. Researchers believe that communities from present-day Syria and Turkey made these distinctive loaves for large gatherings. Learn more about the bread’s history in this Archeology News article.

Famous Catalan dishes

Catalan cuisine is defined by its bold and unexpected flavor combinations, which are largely a reflection of Catalonia’s diverse geography. Meat and seafood are often combined into a single dish, an ode to the region’s fertile soil and coastline. Meatballs with cuttlefish and peas is a common meal enjoyed alongside fresh bread. Salivate over 15 more dishes in this listicle that’s frontloaded with a bit of history.

Some people in Italy enjoy a cheese with live maggots in it

From squeaky Wisconsin cheese curds to the squirmy Sardinian casu marzu, cheese around the globe comes in myriad forms. Exploring the work of seven cheesemakers in seven countries, this video shows each cheese has traditions and flavors unique to its part of the world.

Detroit-style pizza's recipe nods to the Motor City

Legend has it that the rectangular pies were originally baked in blue steel pans intended to hold nuts and bolts in auto factories. The sauce poured across the top of the pies, meanwhile, is done so in straight lines called "tire tracks."

Go inside the kitchen of the Michelin-recognized, Bib Gourmand-winning Philadelphia cheesesteak shop, Dalessandro's.

Find dozens of allergen-free recipes

This collection of allergen-free meal and snack recipes, designed by celebrity chefs and others, was curated by the nonprofit Food and Allergy Research & Education group. It includes items like taquitos, pizza, chickpea burgers, various desserts, and more.

Visualize ancient Rome in 3D with this aerial view

Researchers have compiled meticulous representations of ancient Rome in this video game-like depiction of the Eternal City from the air. For eight minutes, viewers can take in what Rome looked like two millennia ago, from the terracotta-topped homes to the Forum and Colosseum.

Making Champagne from start to finish

This video from wine educator Amelia Singer covers everything from grape to glass. She’ll walk you through pressing the fruit, fermentation, aging, disgorgement, and, of course, drinking.

Blue zone cooking—a concept that journalist Dan Buettner developed from his reporting on centenarian populations—emphasizes cooking with simple, fresh ingredients and echoes themes of the well-known Mediterranean diet.

What it's like to stage in an award-winning kitchen

This video goes behind the scenes with chef Geoff Kie's stage (essentially a short internship) with nominee Crystal Wahpepah at her restaurant in Oakland. Kie learns practical skills from Wahpepah, but also discusses how the stage helped him understand the restaurant's role in the community—and how he might bring those lessons back to his own kitchen.

Watch a pro butcher turn half a pig into eight common meals

The variety of food derived from a pig is enormous—from the common hot dog to delicate capicola. Watch butcher John Ratliff transform this meat into the basis of some of the most well-known meals.

The fast food shops of ancient Pompeii

Researchers have unearthed a frescoed thermopolium (a sort of hot food and drink shop) in Pompeii, the ancient Roman city frozen in time after the catastrophic eruption of Mount Vesuvius in 79 CE. This fascinating discovery provides a glimpse into Roman culinary practices and the daily life of Pompeii's citizens.

Chemistry-informed advice for cooking pasta, including how to prevent clumping noodles

On a molecular level, pasta dough consists of protein structures that hold starch molecules, and the starches absorb water during cooking, forming a gel that softens the pasta. Pasta should not be rinsed after cooking. Instead, some of the pasta water should be added to the pasta sauce, as the gelatinous starch will help the sauce stick to the pasta.

Go inside the kitchen of Chicago's Ever, a Michelin Guide favorite that was featured on 'The Bear.'

Chicago deep-dish pizza arrived in 1943

Pizzeria Uno was the first establishment to sell the concoction, which turned more traditional pizza upside down, with cheese as the base and sauce as the topping. Soon, Uno employees went out on their own, sparking a citywide deep-dish phenomenon.

A reading of ancient Rome's best graffiti

Graffiti has been surprisingly common throughout history, and even the grandeur of ancient Rome's walls wasn't spared. This clever and funny video reads through some of the more notable messages relayed via graffiti in ancient Rome, from tidbits of wisdom like "A small problem gets larger if you ignore it" to more unsavory observations of lovers, friends, and enemies.

Make these Aztec-inspired amaranth and honey skulls for Dia de los Muertos

On the Day of the Dead, ghosts enjoy earthly delights amid Mexican cemeteries. Baskets of sweet breads and tamales grace graves, while altars honoring the departed display hot chocolate and chicken legs. Hear from experts why this morbid day emphasizes the significance of offering foods loved by the dead. Intrigued? You can learn to make them yourself with recipes provided.

How to make a Hanukkah feast

You might think you know latkes and kugel, but this collection of Hanukkah-appropriate recipes from Food & Wine takes things to a whole new level. Shake things up at your next holiday table with cinnamon-cardamom sufganiyot, rugelach with a tahini glaze, or brisket with caramelized fennel.

Wine connoisseurs say proper tasting requires looking, smelling, tasting, and thinking

Tasting wine can be intimidating, which is why Wine Folly cofounder Madeline Puckette breaks down the four steps in this helpful video, encouraging viewers to pour a glass and follow along.

Watch a Japanese chef demonstrate how he prepares sushi

Tokyo's Naomichi Yasuda shows how he cuts tuna, wraps a maki roll, and assembles nigiri. In the process, he explains the proper way to enjoy the creations, offering advice for getting the most flavor.

One baker is likely responsible for several of New York's earliest pizzerias

Filippo Milone established at least six pizzerias in New York, including one that would later be called Lombardi's, widely considered to be the city's (and the country's) first pizza establishment. Milone died in 1924, leaving no children to tell his story. Researcher Peter Regas unearthed a 1903 advertisement, pictured below, from an Italian-language New York newspaper.

Fascinating 3D animation shows how Romans built roads

Highly efficient engineering and materials production allowed Roman administrators to lay down nearly 50,000 miles of roads across the ancient empire. These roads were built so effectively that many are still around today. Watch this quick 3-minute video to see how they did it.

TikTok is obsessed with weird cottage cheese recipes

Cottage cheese “cookie dough.” Pizza cottage cheese bowl. Cottage cheese queso dip. TikTok influencers are suddenly posting nonstop cottage cheese recipes. It might be echoes of the 1990s weight-loss obsession, when diet culture encouraged the consumption of questionably tasty low-fat foods and not much else. Now, cottage cheese’s high protein content has made it an intriguing prospect for online fitness gurus who say that it’s the key to building muscle.

Italian immigrants brought pizza to Argentina in the late 19th century

Two million Italians emigrated to Argentina between 1880 and 1920, many of them the poor who regularly ate pizza. In Argentina, they were pleased to find that mozzarella was plentiful, allowing them to make cheesier pies. By 1882, Italians owned 126 of the 198 bakeries in Buenos Aires, as well as the majority of shops selling butter, cheese, and pasta.

Watch the iterative process of successfully printing a slice of vegan cheesecake

3D printing food requires integrating ingredients with a variety of properties, which may not all resist the physical stress of stacking. This means successful 3D printing of food may require rethinking how ingredients are layered and modifying ratios of each, potentially sacrificing taste for structural integrity.

19th-century Russian writer Leo Tolstoy made a mean macaroni and cheese

He may be best known as the author of classics like "War and Peace" and "Anna Karenina," but he was also an amateur chef, something that was revealed with the publication of "Leo Tolstoy's Family Recipe Book," which includes a rather open-ended recipe for macaroni and cheese.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

The mosaics of San Vitale, Italy's Byzantine city

This video explores the unique artistic heritage of Ravenna, the center of Byzantine power in Italy. The city’s churches and baptistries still sparkle with a dazzling array of Byzantine mosaics. The most famous of these, in the Church of San Vitale, show Justinian and his wife Theodora with their courtiers. A visit to Ravenna – or at least a look at this video – is highly recommended to anyone interested in Byzantine history or art.

Latkes, or fried potato pancakes, are eaten on Hanukkah to honor the miracle of the lasting oil

Deb Perelman, author of seminal food blog Smitten Kitchen, walks us through her foolproof recipe for classic potato pancakes. Among her tips: choose russet potatoes for a lighter latke, use a towel to wring the water out for extra crispiness, and add a sprinkle of baking powder for a little more lift.

The frozen pizza was invented in 1950

In 1950, some pizzerias were premaking pies, allowing customers to take them home and cook them at their convenience. That same year, Philadelphia's Joseph Bucci filed a patent for a "Method of Making Frozen Pizza." Soon, frozen pizzas were appearing in grocery store aisles.

A 101 on Pompeii

Vesuvius’ eruption in 79 CE preserved an entire Roman city in ash, leaving future archaeologists an unprecedented gift: the most complete glimpse to date into the daily life of ancient Romans. The encyclopedia entry, originally written by one of the site’s leading archaeological scholars, is a one-stop shop for all things Pompeii, including what several generations of archaeologists have discovered over centuries of excavation.