When it comes to plates, the dining room has always overruled the kitchen. But that changed, explains Michael Ruhlman, when Thomas Keller traveled to Limoges.

François Kwaku-Dongo hails from the Ivory Coast, but his food, says Robert Sietsema, speaks of Japan, Italy, and beyond.

Former Gourmet magazine food editor—and current Gourmet Live senior editor—Kemp Minifie explores the passion, contention, and most of all, humor, surrounding the simplest recipe ever associated with the magazine...

If oysters and chile peppers supposedly make people feel frisky, what foods have the power to turn them off sex altogether? Lexi Dwyer looks at anti-aphrodisiacs, or recipes for disaster in the bedroom...

Lauren Grodstein, a transplanted city kid, is in it for the win

She’s hot, all right, even in the kitchen, Adam Sachs reports

If you’ve ever, say, set your baby sling on fire while cooking, you probably understand why new mothers need special recipes.

Bemoaning the shift from homespun cookbooks—and celebrating every irreverent thing about them.

Inspired by her mother’s dinner parties, an endless extended family, and her own taste for chaos, one ambitious cook is happiest when she’s feeding a crowd.