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The April/May issue of Taunton’s Fine Cooking contains the bounty of culinary tips, complete with pictorial assistance, typical of this teaching magazine.

“How to Make a Light, Creamy Pasta Sauce” offers a case in point: Bruce Weinstein and Mark Scarbrough share six easy sauces and, in the process, show cooks how to make their own renditions without recipes. And the key to good pasta? There is only one, they contend: Use enough water. (Their formula: 4 quarts water and 2 tablespoons of salt to 1 pound pasta.)

“Fine Cooking” is $5.95 and is on newsstands until May 13.