America’s Test Kitchen - Season 11 Episode 22

Our light and chewy Rosemary Focaccia can compete with any bakery’s, and it makes a pleasant pairing with our authentic Cacio e Pepe, or spaghetti with Pecorino Romano and black pepper.\n\nRosemary Focaccia\n\nThe dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth- inspired name. Could a little patience—and a hands-off approach—lighten the loaf?\n\nSpaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)\n\nWhole-Wheat Pasta\n\nWhole-wheat pasta used to be awful, with mushy texture an a cardboard taste. Have manufacturers finally figured out how to make it rival white pasta?