Italian chef

If you think chef-branded foods like Ina Garten’s cake mixes and Rick Bayless’s sauces are new to supermarket shelves, think again. A man named Ettore “Hector” Boiardi (pronounced boy-ar-dee, get it?) was a forerunning culinary sell out before there was such a thing. But did you know he once worked as a chef at New York’s Plaza hotel? This week, TIME chronicled how Boiardi helped shape American Italian food, for better and worse.

Home to some of Italy’s best wine and food, the idyllic community boasts a new crop of enticing restaurants, smart shops, and country-chic retreats

renesoto - Verona

Get ready to ciao down with dishes from Springfield’s Italian eateries that are sure to satisfy you, body and soul.

For all his celebrity, he remained one of us: bruised and battered, imperfect and hopeful.

On the cover of this special Oct. 23 edition of T, we celebrate seven people redefining our culture. Each of our subjects not only embodies our definition of great, but our understanding of its power.

Italy’s food is bound by tradition. Its most famous chef isn’t.

Stories from the archive about the lives of chefs, from Julia Child’s early days as a cookbook author to Mario Batali’s dream of cooking like his grandma.

A simple, delicious and deeply addictive dish, this pasta alla Sorrentina recipe sees a cherry tomato sauce combined with fresh basil, smoked scamorza cheese and paccheri pasta. As this dish contains so few ingredients, make sure you invest in the best. Using cherry tomatoes at peak season, for example, will provide stunning results.