In the latest installment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community, Nancy reveals the difference between the dough recipe found in the Mozza cookbook and the dough recipe she uses at the actual pizzeria. More

Here's the second segment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community. In the spirit of the ever-popular no-knead dough recipes, this week she'll discuss Jim Lahey's famed method for mixing flour, salt, water, and yeast. More

A few weeks back we asked you folks to send in questions for Nancy Silverton, founder of La Brea Bakery, owner of Pizzeria and Osteria Mozza, and partner at new burger joint Short Order. We're truly grateful that the Los Angeles superstar took the time to answer some of our questions. Check out the first in our Nancy Silverton video series, in which she talks about the inspiration behind her famous pizza crust, some of her favorite pie-men, and more. More

The winner of countless awards from the world's most respected cooking organizations and magazines, Nancy Silverton is a woman with a story to tell. Now's your chance to ask her anything you'd like, from how she makes her pizza dough to the best way to grind burgers. Want to know the biggest challenges of running a world-class restaurant? She's got opinions. We'll be shooting all the answers in video, so if you'd like to get a tour of her kitchen, or perhaps a demo on how to stretch a pie, well, we can make that happen too. More

Jenn Garbee, in the LA Times: Technically, it's just pudding. But mention the word budino to an Italian chef and eyes light up, chattering hands dance through the air and unabashed creativity is unfurled."Budino is BUDINO! Its big flavor hits your palate at once, so pure it dissolves right on your tongue," says Nicola Mastronardi, chef at Vincenti. "Nothing else is in the way — just custard and concentrated flavor." Garbee includes three budino recipes, including one for the much-heralded butterscotch budino (in photo at right) by pastry chef Dahlia Narvaez at Nancy Silverton and Mario Batali's Pizzeria Mozza, that our head honcho Ed Levine says "will bring tears to your eyes because it is so rich and creamy... More

Hey, serious eaters: We ran this as an "Edibles" post a few days ago, but I liked it so much that I'm sticking it here in the featured video spot for a spell. It's our dear leader, Serious Eats founder Ed Levine, working his way through the guide to Italian hand gestures that's one of the featured designs on the disposable paper place mats at L.A. pizzeria Mozza. Check it out if you missed it the first time around. —Adam Kuban More