Since October is National Pasta Month—and October 17th is National Pasta Day—today’s tip, from Care2.com, dispels those myths. (Here’s the entire article, which covers other cooking myths, as well).

Myth: Put Oil In Pasta Water So It Doesn’t Stick

Reality: If you remember grade school science class, oil and water don’t mix! When you add oil to pasta water, it floats on the top, away from the pasta. So how can it prevent the pasta from sticking together?

The tip was originally suggested by a vegetable oil company, to get people to use more oil. (A similar trick was devised by the shampoo company that originally advised women to lather, rinse, and then do it again! That’s just a waste of shampoo!)

Enamel stock pot from Tramontina.

But worse, the oil that gets onto the pasta when you drain it prevents the sauce from clinging.

There’s really only one benefit to adding oil to pasta water, says Care2: It will stop the water from boiling over if the pot is too short. If you use a stock pot to cook your pasta, all you’ll be doing is wasting oil.

The real key to keep pasta from sticking: Use the largest pot, with lots of water.

Reality: If you want the pasta to stick to the sauce—that’s the way it should be, people—don’t rinse it after you drain it. Rinsing removes all of the starch, which helps the sauce cling.*

Pasta pros also add a tablespoon of the pasta water to the sauce. The starch that has leached from the pasta into the water helps it cling to the pasta.

Tip: For the best pasta-sauce marriage, finish cooking the pasta and sauce together in a skillet. This gives the pasta the most opportunity to absorb the sauce.
 
*One exception to this myth is if you’re cooking the pasta for a cold pasta salad. A lower starch content may be desirable, so if you get instructed to rinse it, do it.

ONE LAST TIP

Be sure to add salt to the water. Some people never learned to do this, or omit it due to a desire to cut back on salt.

But unless you’re on a serious salt-free diet, salt gives the pasta (and rice, and potatoes) necessary flavor. Without salted water, the pasta is bland.

Add 1 to 2 tablespoons of salt to the rapidly boiling water.
 

HOW TO COOK THE PERFECT AL DENTE PASTA

MORE PASTA COOKING TIPS
  

Updated June 2026

We love Mimosas: champagne and orange juice. We love blood oranges.

So when this recipe arrived for a Bloody Mimosa (photo #1), we thought: This is it for Halloween.

Not only does the “bloody” orange juice make a much better-looking Mimosa; a few chips of dry ice give the drink a spooky smoking effect.

The original recipe, from Mionetto “IL” Prosecco, follows.

For a traditional Mimosa (photo #2), just use regular orange juice. Fresh-squeezed is the best, of course: the drink is half juice.
 
Below:

> Recipe: Smoking Blood Orange Mimosa.

> The history of the Mimosa cocktail.

Elsewhere on The Nibble:

> The three types of blood oranges.

> More Mimosa cocktail recipes.

> More Halloween cocktails.

> A longer history of the Mimosa.

> The dfifferent types of sparking wine.

> The year’s 10+ Champagne and other bubbly/sparkling wine holidays.

> The year’s 100+ cocktail and spirit holidays.
 
 
RECIPE: SMOKING BLOOD ORANGE MIMOSA

Ingredients

 
Preparation

1. FILL a flute or other glass halfway with the sparkling (tip: to conserve the bubbles, tilt the glass as you add the wine). Slowly add the juice.

2. SHAVE off several small chips of dry ice, using an ice pick or sharp knife. Add just enough to start the smoke effect [photo #2]. Serve immediately.

TIP: Fresh-squeezed orange juice makes a huge difference. You can have a fun tasting party trying different types of orange juice: The sweeter Navel juice vs. the more acidic Valencia, for example. Blood oranges, with their rosy color and raspberry notes, will provide a different experience entirely (and a wonderful one!). Provide small pours so everyone can taste the differences. As a ringer, throw in a version made with a carton of orange juice.
 
 
THE HISTORY OF THE MIMOSA COCKTAIL

The Mimosa, a cocktail composed of equal parts of orange juice and Champagne or other dry, white sparkling wine, was invented circa 1925 in the Hôtel Ritz in Paris, by bartender Frank Meier.

Served in a Champagne flute, it is believed to be named after the the mimosa evergreen shrub (Acacia dealbata), which bears flowers of a similar color to the drink.

The optional addition of a small amount of orange liqueur like Grand Marnier complements the juice and gives the drink more complexity.

Because of the juice component, the Mimosa is often served at brunch. A Grapefruit Mimosa with grapefruit juice is a popular variation.

[1] Bloody Orange Mimosa cocktail, with a color perfect for harvest season (photo: The Nibble).

[2] Smoking Cranberry Mimosa. The recipe is in the †footnote (photo: The Nibble).

[3] The perfect classic Mimosa will use fresh-squeezed orange juice (photo: The Nibble).

*Buck and mule are old names for mixed drinks made with ginger ale or ginger beer, plus citrus juice. They can be made with any base liquor. Why buck? Why mule? That answer is lost to history, but here’s a detailed discussion.

†Cranberry Mimosa recipe per drink: 2 ounces chilled cranberry juice or cranberry liqueur plus 4 ounces chilled sparkling wine* (regular or rosé). Add the cranberry to the glass and pour in the wine at an angle. Stir briefly or not at all. Optional garnish: lemon curl, orange wheel, or a fresh raspberry or strawberry.

Three years ago, Kids Food Festival was launched to help fight childhood obesity. The concept: fun and flavorful family activities that help kids learn about balanced food choices.

The next Kids Food Festival will be held at Union Market in Washington, D.C. on Saturday and Sunday November, 2nd and 3rd, from 10 a.m. to 4 p.m.

That’s right after the kids have gorged themselves on Halloween candy. It’s a teaching moment.

If you’re in the greater D.C. area, take the kids to this fun, delicious and unique event.
Activities include:

General admission is free. You do need to purchase tickets for hands-on cooking classes programmed by the James Beard Foundation ($25 plus $2.37 Eventbrite service charge).
For more information, and to inquire about bringing Kids Food Festival to your area, visit KidsFoodFestival.com.

Join the conversation on Twitter @KidsFoodFestFun and at @UnionMarketDC hashtag #KFF

Originally developed as a squeezable, shelf stable, organic line for babies and toddlers, Happy Family products have developed to please the whole family, including kids, teens and grown-ups.

The company has launched three new Happy Squeeze varieties for kids and adults: Happy Squeeze Greek Yogurt pouches in Peachy Keen, Razzleberry and Super Strawberry.

The squeeze yogurt pouches require no refrigeration and can be tossed into backpacks, gym bags, desk drawers, glove compartments and the like.

For harvest season, check out Happy Squeeze TREAT Caramel Apple pouch.

Whether you’re a candy-free household or simply seeking better-for-you treats, these guilt-free pouches, which are available year-round, provide the alternative caramel apple experience.

Each pouch has just 100 calories, contains half cup of fruit and is an excellent source of calcium and vitamin D. Each pouch delivers two grams of protein, as well.

Made with only the best organic ingredients, Happy Squeeze is all natural, certified USDA organic, gluten free and certified kosher dairy by OU.
The suggested retail price is $1.79 per pouch. Learn more at HappyFamilyBrands.com.
  

If you like coffee and tequila, Cabo Diablo, which is just rolling out now, combines a coffee punch with a tequila kick. If you haven’t yet connected the dots, it’s from the folks who make Cabo Wabo tequila.

In addition to celebrating today, bring Cabo Diablo with you to a Halloween party—perhaps wearing devil horns and ears.

Enjoy it in chilled shots or in hot coffee—a devilish cup of Joe for All Hallow’s Eve.

We’ve also poured it over coffee and vanilla ice cream. Pretty nifty!

Smooth and silky, with notes of rich roasted coffee, vanilla and chocolate, it complements other desserts, and is dessert enough on its own. There are sweet notes of honey and blue agave, with some hints of spicy black pepper.

The coffee liqueur base is made with the highest quality Arabica beans, blended with Cabo Wabo Blanco Tequila (100% blue weber agave).

The bottle sports a unique, color-changing label. When you chill the bottle, a devilish surprise appears (no spoiler here!).

Cabo Wabo Tequila was founded by the devilish rebel rocker, Sammy Hagar (who replaced David Lee Roth as the lead singer of Van Halen in 1985). You can bet that the Red Rocker has downed at least a few.

The 35% ABV Cabo Diablo is currently available in limited release in New York, New Jersey, Connecticut, Massachusetts and Wisconsin. A 750 ml bottle is $22.99.

Learn more at Facebook.com/cabodiablo or @cabodiablo.