pasta sauce

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Pasta Water Science: Why It Helps Sauces Come Together

Pasta water science shows that a splash of the cooking liquid can do more than thin a sauce—it helps with sauce emulsification, thanks to the starch in cooking water. With a few simple Italian cooking basics, you can turn a separated sauce into one that clings smoothly to every strand.

Homemaking & Home Management

Using Baking Soda To Reduce Tomato Sauce Acidity

If your tomato sauce tastes too sharp or sour, a small pinch of baking soda can quickly mellow the acidity and bring out the natural sweetness. Just add it gradually and taste as you go so your sauce stays rich, balanced, and full of flavor.