Get inside the mind of a chef in our new series, The Deconstruction. David Myers, chef and owner of Sona and comme Ça in Los Angeles, discusses the creative process behind his recipe for Green Papaya Soup...

Test kitchen director Ruth Cousineau shares how she prepares zucchini so that it doesn’t get soggy during cooking.

Gourmet editor in chief Ruth Reichl talks to legendary French chefs and their famous American protegés at this year’s Citymeals-on-Wheels benefit in New York City....

Cindy Mushet, author of The Art & Soul of Baking, shares how she handles the difficulties that often arise in baking.

Cindy Mushet, author of The Art & Soul of Baking, demonstrates her technique for making a great chocolate soufflé.

Chef Chris Cosentino uses a razor, a blowtorch, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa. Squeamish viewers beware: It gets graphic....

Food editor Ian Knauer shows you how to maximize the juicing potential of your citrus fruits.

Food editor Melissa Roberts shows you how a common pantry item can come to your aid when you need to flambé.

Food editor Ian Knauer shares a quick tip for turning your fresh tomatoes into crushed tomatoes. Use this simple technique to make our summery angel-hair pasta.

Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don’t be daunted when making this classic dish; Paul shows you how easy it can be.