A ribbon of chocolate would swirl with a stream of vanilla. The result was a tower of low fat, low calorie frozen yogurt—the ultimate in guilt-free desserts.

Our ingredient guru Kemp Minifie digs up the hearty history of the whole-grain hero

Long before we reach the table or kitchen, where food can be tasted, visual and olfactory cues have established our expectations and sharpened our desires. But as a team of Carnegie Mellon researchers...

Learn how the head of one of America's largest homeless shelters and soup kitchens found his dream job

And you thought airline food was bad…

We're celebrating the chef and author's 100th birthday with vintage videos, French recipes, remembrances, and much more

Learn what foods fueled the Olympians of old—and how athletes' diets have changed—in this interview with noted UC Davis nutrition historian by Gourmet Live's Carolina Santos-Neves...

We're gearing up for the 2012 Olympics with a roundup of famous chefs' favorite athletes, the first Olympians' ideas on sports nutrition, top international restaurants in London, and a recipe for the U.K.'s...

We're saluting the Stars and Stripes with America's best food festivals, a report on military food, new summer recipes, garden-fresh cocktails, and more

Kelly Senyei salutes classic foods—from the French Dip sandwich to fortune cookies—whose origins may surprise you