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

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....

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

This version is a true classic mousse in that the eggs are not cooked. You’ll find it unbelievably smooth and voluptuous.

For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch.

Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world.

The inspiration for these burritos came from those at the Santa Fe Farmers Market, in New Mexico, where they are truly the early birds reward.

You can make believe you’re vacationing on the Italian coast with this dish.

Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.

These pancakes capture the sweetness of corn from the cob. Serve with syrup for breakfast or as a side dish with salsa and sour cream.