The perfect affair has to be accompanied by the perfect cuisine. Above all, it must be crowned by the perfect cake. This is pressure. And maybe it's that pressure that can lead couples to make some truly...

Introducing American Classics, a trio of tributes to timeless dishes of the American canon, recipes included, by the celebrated cookbook author Jean Anderson: First, Anderson sleuths the origins of Eggs...

Crêpes are like miniskirts and bell–bottoms. One minute they’re hot, the next, they’re not—and judging by the quantity of crêpe stands dotting the hip downtown...

"Sauté onions, celery, carrots," she explained, "then add pieces of leftover roast chicken, make a béchamel and use a pre-made pie crust. It’s so good—as good as homemade."...

“Here’s what I’d like you to test today,” said Zanne Stewart (then Zanne Zakroff), the brand-new executive food editor of Gourmet magazine, as she handed me two recipes. “The ingredients are waiting for you in the fridge over there.”...

Gourmet Live caught up with the nation’s largest grower of organic produce to talk salad, food safety, and the impact of the E. coli scare

Jean Anderson tracks down the origins of this American—and presidential—favorite

My hometown team, the San Diego Chargers, never even made it to the playoffs this year, but that doesn't mean I'll be shying away from putting together the ultimate Super Bowl XLVII spread....

Renowned food writer Mimi Sheraton looks back to the dawn of America's passion for yogurt, and the 1947 Gourmet story that sparked her own long-term love affair...

Long before we reach the table or kitchen, where food can be tasted, visual and olfactory cues have established our expectations and sharpened our desires. But as a team of Carnegie Mellon researchers...