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pasta

Why are foods from European countries accepted as American faster than foods from other parts of the world?

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You may think of Guy Fieri as just the flame shirt and oversized personality, but there's a lot more to him. Guy opens up about the food industry, business advice, and what he thinks about organic restaurants.

Got opinions about pasta? We want to hear 'em!

Comic Paul F. Tompkins explains how his approach to comedy mimics his mother's approach to cooking.

The humorist gets deep on ravioli – from Chef Boyardee to his grandma's recipe to "the Kenny G of ravioli." Plus Mo and Dan debate Latin grammar, and Mo tells us about a meal that almost killed him.

From getting the right amount on the fork to dealing with danglers, pasta is problematic. Dan and Nicky Meatballs are here to help.