This is the scientific way to cook pasta. But is it the best?

What's the best way to cook pasta? Fascinating question.

"Best," as my colleague Sarah Jampel pointed out, is an increasingly meaningless label these days, especially as it's bandied about by food media. The use of this term carries a gloss of objectivity, but it usually rings hollow. What's the use of shilling one method as the best and truest? Everyone cooks differently. Let's just accept that fact, move on, and find joy in what unites us: a shared love of cooking.

SEE ALSO: Is "Best" Now the Worst Way to Describe a Recipe? by Sarah Jampel

Well, not so fast. Earlier this week, the American Chemical Society partnered with PBS to release a surefire guide on how to cook pasta the "scientific" way, which, by extension, is deemed the best. It dispels certain pernicious myths that guide casual pasta-cooking.

Condensed into a three-minute video, embedded below, this scientifically-sound methodology calls for careful manipulation of the protein-starch interaction. The guidelines:

Watch the video below:

Do you add oil to your pasta? Cook your pasta differently? Let us know in the comments.

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