Throughout Italy, there are two main categories of pasta: pasta fresca (fresh pasta) and pasta secca (dry pasta). Fresh pasta, which is found mainly in Northern Italy, is pliable in…
Williams-Sonoma Behind the Scenes
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“The chef and the dancer share a same ideal: movement and creativity, a quest for the perfect movement and technical excellence in their passion for their art. This is what…
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We’re thrilled to announce the launch of Williams-Sonoma Stainless-Steel Thermo-Clad cookware. Over 50 years in the making, Williams-Sonoma cookware is the result of our mission to bring you the…
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Happy birthday, Chuck Williams! We’re celebrating our founder’s 97th at our corporate headquarters today with a party for Chuck — and, of course, cake. By introducing classic French cookware…
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Chef Suzanne Goin is cooking something special next week — and she’s rallied some well-known friends to help. On September 29, the chef/owner of Lucques will host the third annual…
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When our team traveled to Burgundy in search of inspiration for this month’s theme, we wanted to bring the region back to the home cook’s kitchen. The idea of “a…
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Williams-Sonoma has partnered with Share Our Strength’s No Kid Hungry campaign to help end childhood hunger in America. Starting today through August 26, all Williams-Sonoma stores in the United States…
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Chef Dan Barber and his brother David spent their childhood summers working on Blue Hill Farm, the 138-acre Great Barrington, Massachusetts property acquired by their grandmother Ann Marlowe Straus in…
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This post comes courtesy of Jenn Yee, a member of the Williams-Sonoma culinary team. As we come up to the last week of our month-long demonstration series in…
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This post comes to us courtesy of olive oil expert Liz Tagami. With grocery shelves filled with refined seed oils of indeterminate origin and shelf life, it is sometimes…