Fasta & Ravioli Co. is moving its retail operations to State College after closing its longtime store. The fresh-made pasta purveyor closed its Pleasant Gap retail shop Friday, Feb. 14, owner Bob ...

From adding “healthier” choices to testing out some truly questionable ideas (looking at you, McPizza), the fast food giant has never been afraid to shake things up. In the early days, McDonald’s kept ...

Mushroom Alfredo ingredients: Pasta Mushrooms Double cream Butter Parsley Garlic Salt Black pepper Parmesan Parsley Nutmeg Mary Berry's Pistou linguine ingredients: Pasta Mushrooms Creme fraiche ...

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a connection highlighted by Spanish food publication Merca2.0. The outlet noted the McExtreme Tutti Pepperoni is McDonald’s closest effort to reviving its discontinued McPizza, which was briefly ...

The McExtreme Tutti Pepperoni burger will be available in over 625 McDonald’s restaurants, as said by McDonald’s Spain, per Merca 2.0. The latest “McPizza”- like burger is an addition to ...

McExtreme Tutti Pepperoni Burger (Image via McDonald's Spain) The McExtreme Tutti Pepperoni burger will be available in over 625 McDonald’s restaurants, as said by McDonald’s Spain, per Merca 2.0. The ...

McDonald’s has released a new “McExtreme” burger and it’s the closest we’ve come to a return of the McPizza since its debut in the 80s. McDonald’s released the ‘Big Arch’ burger ...

AHRENSBURG, GERMANY — MC Mühlenchemie expanded its offerings for pasta production to offer 360° service, addressing all process steps with comprehensive analyses, consulting, solutions and training.

It’s a reminder that even fast food giants have their fair share of marketing misses. But hey, for every McPizza flop, there’s a Big Mac success story. The clown prince of burgers strikes a pose.

We love using cavatappi, a hollow, corkscrew-shaped pasta, with this recipe — the short, curly noodles grip as much of the gooey, cheesy sauce as possible. Use it for any macaroni recipe you'd ...

Sometime in the second half of the ’90s, in the wake of Pokhran 2, I wrote out my weekly piece, which I used to contribute to the Business World magazine. The topic was a burning one back then ...