The Journal

Notes from the kitchen

Stories, science, and small lessons from the people and places behind the pantry.

Editorial food photograph of pasta for 1 person, natural light, no text

Pasta for 1 Person: How Much to Cook

Elena Rossi

Editorial food photograph of almond biscotti oat latte, natural light, no text

Almond Biscotti Oat Latte Not Right? How to Fix Flavor, Texture, and Pairing

Marco Bellini

Editorial food photograph of america's test kitchen almond biscotti, natural light, no text

America's Test Kitchen Almond Biscotti Troubleshooting Guide

Elena Rossi

Editorial food photograph of aesthetic pantry, natural light, no text

Aesthetic Pantry: How to Build One That Looks Good and Works

Marco Bellini

Editorial food photograph of pasta gift basket, natural light, no text

Pasta Gift Basket Buying Guide: Best Italian Pasta Gifts for 2026

Sofia Marchetti

Editorial food photograph of italian pasta sauces, natural light, no text

Italian Pasta Sauces: Shapes, Pairings & Pantry Tips

Sofia Marchetti

Editorial food photograph of furosine, natural light, no text

What Is Furosine?

Elena Rossi

Gusta penne pasta in branded packaging

How to Buy Authentic Italian Pasta Online (What to Look For Before You Order)

Cucca LaRogue

What Makes Italian Biscotti Actually Authentic? A Simple Guide to Cantucci, Texture, and Tradition

What Makes Italian Biscotti Actually Authentic? A Simple Guide to Cantucci, Texture, and Tradition

Cucca LaRogue

Why we started Gusta

Why we started Gusta

Alberto Giannetti

The Science of Parmigiano Reggiano

The Science of Parmigiano Reggiano

Alberto Giannetti

Slow-Dried Pasta: What Makes It Different

Slow-Dried Pasta: What Makes It Different

Alberto Giannetti

The letter from Sam

One short note a month from the kitchen. Stories, recipes, what we are sourcing.

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