Pasta, Recipes, No-Shows: 10 Hot Topics On Food Republic

We were very recipe-driven this week. From James Beard Award–nominated recipes to the as-seen-on-television, we rounded them up, watched them get prepared and mapped them out. We also talked to chef Anthony Sasso from La Sirena in New York City about his recent trip to Spain and how he came up with the jamón globe. If you have ever wondered what the difference between queso and queso fundido is, we have the answer. All that and more on this week's Hot Topics.

  • How many pasta shapes do you know? Study this chart and know them all.
  • Love It's Always Sunny in Philadelphia? You'll love watching this guy make rum ham, Fight Milk and Riot Juice.
  • Chef Michael Voltaggio and OpenTable have one thing in common: They hate no-shows.
  • We rounded up our recipes created by this year's James Beard Award nominees.
  • What's the most searched recipe in your state? This illustration maps it out.
  • Expand your knowledge of Japanese cuisine with chawanmushi, a savory egg custard.
  • We ventured to Dos Toros in New York City and learned how to wrap a proper burrito for our weekly FRL on Facebook Live.
  • Do you know the difference between queso and queso fundido? Chef Albert Gonzalez in Austin, Texas, tells us.
  • Chef Anthony Sasso at NYC's La Sirena tells us about his recent trip to Spain.
  • Crispy cauliflower doused in turmeric is the best way to eat your veggies.