Videos

cookbook club

The Gourmet Cookbook Club: How to Debone and Stuff a Flounder with John Besh

Chef John Besh demonstrates an easy method of deboning a flounder while keeping the fish whole. Why would you need to do that? To stuff it with crabmeat and shrimp, of course....
09.15.09
food + cooking

Gourmet Today: How to Make Lemon Pudding Cake

Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today.
09.13.09
food + cooking

Gourmet Today: How to Make Oven-Fried Panko Chicken

Executive editor John “Doc” Willoughby demonstrates this easy recipe from our new cookbook, Gourmet Today. It’s a terrific choice for an easy family dinner or casual entertaining....
09.13.09
food + cooking

Gourmet Today: How to Make Spiced Milk Tea (Masala Chai)

Executive editor John “Doc” Willoughby demonstrates how to make this comforting drink from our new cookbook, Gourmet Today.
09.13.09
adventures with ruth

About Jon Rowley’s Seattle

An exclusive video from Episode 2: Jon Rowley’s Seattle.
09.03.09
adventures with ruth

Jon Rowley’s Seattle

Join Ruth, fish expert Jon Rowley, and actor Tom Skerritt as they explore the seafood of Seattle.
09.03.09
adventures with ruth

About Blackberry Farm

An exclusive video from Episode 1: Blackberry Farm, Tennessee.
09.02.09
adventures with ruth

Blackberry Farm, Tennessee

Join Ruth and Academy Award winner Frances McDormand at this culinary resort in the foothills of the Smoky Mountains.
09.02.09
adventures with ruth

About Gourmet’s Adventures with Ruth

Want to guarantee you eat well on your next trip? Then book a cooking vacation. That’s exactly what Gourmet editor in chief Ruth Reichl did for this 10-episode culinary journey....
09.01.09
food + cooking

The Test Kitchen: How to Warm Tortillas

Get some tips for heating up tortillas to get rid of the raw flavor they sometimes have.
08.04.09