Food historian Andrew F. Smith details the rise of the American designer kitchen from the ashes of the prehistoric fire pit

Thoughts on kitchens past, present, and future from a historian, a farmer, designers, architects, expats, and others—plus, an enticing new frittata recipe that throws in everything but the kitchen...

David H. Freedman introduces us to the visionaries planning tomorrow’s high-tech, ultra-efficient, green, and even mood-altering spaces designed for much more than cooking...

Megan O. Steintrager polled cooks in France, Kenya, Germany, Malaysia, and beyond to learn the must-have appliances and utensils in their kitchens—including some gadgets that might surprise you...

In our monthly collaboration with BlogHer, we’re following the smart money to insider eats in Florida’s most cosmopolitan city...

A tax-time look at expensive ingredients, hidden restaurant charges, an ancient edible currency, and more

Gourmet Live’s Kelly Senyei and Kendra Vizcaino round up the surprising charges that could be causing your restaurant bill to skyrocket...

Values are soaring on the wine-auction market. Ted Loos reports on the reasons and ramifications

Paula Froelich visited an ancient trade route for a once priceless mineral, and even before the March coup and rebel conflicts, she found it nearly as treacherous as it was nine centuries ago...

There’s more to high-end edibles than lobster and foie gras: See what exorbitant ingredients Elizabeth Gunnison unearthed, and learn what’s behind the luxury pricing...