To get a dry Martini, one must unhesitatingly ask for a Martini-gin, pronounced zheen.

We got to Dover, Delaware, at midnight, and what we saw of the town in 1920, when Gramp and Mama and myself were touring in our old car, is most likely what the town looks like today.

The cuisine we were taught was like the good Burgundian wine of the region, rich and flavorful.

On the occasion of Gourmet Live’s June 6, 2012, issue saluting Food Jobs, we are pleased to reprint this early article by the late, great dean of professional food criticism, Craig Claiborne. In The Man Who Changed the Way We Eat, a 2012 biography of Claiborne, author Thomas McNamee recounts how Gourmet’s Ann Seranne assigned him his first article for the magazine....