Britain’s most famous chef redesigns the menu at his country’s version of HoJo’s.

My relationship with America’s favorite condiment is long and complicated—and so, for that matter, is ketchup’s culinary history.

The author of An Edible History of Humanity explains why food is the driving force behind many events that shaped the world as we know it.

The “fog” refers to the way the Pernod turns translucent, but it will also apply to your head if you have too many of them.

Recent reports indicate that the emerging epidemic could be linked to unsanitary conditions at a factory hog farm.

Gourmet’s travel editor rounds up the staff to ask: “How are you traveling differently this year?”

(LONDON) - British-born food writer and Gourmet contributor Fuchsia Dunlop is an outstanding communicator of Chinese food culture to westerners.

This week, Catalan flavors in San Francisco, pan-Asian in Chicago, and a salmonless-in-Seattle seafood restaurant; plus the Gourmet contributor behind a new London hot spot, and the place to eat in Paris right now....

Gourmet’s travel editor checks into Miami’s latest hot spot—with some baggage from the past.

British food is the hot trend in London right now (see Gourmet, April 2009), but it’s not a sudden discovery.