Get to know your different noodles with Giuliano's expert instruction.

Learn to cook and sauce your pasta. Then it's time to eat!

You'll learn filling and shaping techniques for this delicious dish by looking over Giuliano's shoulder.

A horror anthology based on the viral stories known as "creepypasta." Trapped in an abandoned house, a young man searches for clues to how he got there.

Explore the earliest printed cookbook, composed in the early 15th century and printed around 1470 (making it one of the first generation of books in print on any subject). Learn to create its blancmanger, a combination of capon breast, white flour, rosewater, sugar, and almond milk that still exists in Turkish cuisine. And discover how to make pasta by feel and texture, no measurements allowed.

When brothers open an Italian restaurant in Cleveland in 1924, neither realizes that their quest to introduce Italian food to Americans will result in one of the nation's most iconic brands. But their success attracts the attention of another food giant.

In this episode, learn how to determine exactly how much flour and eggs you'll need to measure for pasta. Once the dough is made and rested, you'll learn how to use the pasta roller until the dough is exactly the correct consistency and how to use a piping bag to insert the roasted butternut squash mixture.

Meet Bruce and Mark and get started by learning to make two delicious one-pot pasta dishes in a fraction of the time: creamy mac and cheese and a classic Italian pasta puttanesca.

"Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef"--container.

Get familiar with fava beans, green beans, purple green beans, snow peas, sugar snap peas, haricots verts, okra, and English peas. Discover four easy ways to flavor beans and peas, then make a pasta-inspired dish of French-cut green beans with shitakes and pancetta in cream sauce. Finish with fava beans on crostini.