The Food Lab: A New Way to Cook Pasta?
It turns out that not only do you not need a large volume of water to cook pasta, but in fact, the water does not even have to be boiling. Wait. What? Let me explain. I, and every other trained cook I know have been taught that when cooking pasta, you need to have a large pot of boiling water. If my wife turned out to be right about this, just think of the pastabilities! This could turn my whole pasta-cooking regime on its head. Some serious testing was in order—I called downstairs and told my doorman that I hope he likes noodles, cause that's gonna be his lunch for a few days. More

I know and enjoy good bread, and that's not good bread. This is just someplace where we'll have to agree to disagree. Even so, lay my opinion aside. There is, however, the fact burnt flour is all over that pie, and burnt flour doesn't taste good in any capacity. I'm sure the toppings are great, but you know the story.
There's a reason I'm not a huge fan of Roman pizza, either...the bread is killed.