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Cook Smart: Birds in Hand

Roast chicken is the utility infielder of practically everyone’s culinary repertoire.
March 2009
food + cooking

The Test Kitchen: Key Limes

Food editor Melissa Roberts gives an introduction to Key limes and demonstrates how to juice the tiny fruits.
03.03.09
food + cooking

A Baking Lesson from John Mayer

The pop superstar makes a cake, and I am reminded of the power of restraint—both in cooking and in music.
03.03.09
food + cooking

The Recipe: Bourbon Banana Pudding with Glazed Pecans

One of our food editors explains how she overcame her banana aversion and went on to create this rich, luxurious dessert.
03.03.09
food + cooking

The Home Cook: How to Deal with Butternut Squash

Working with this winter squash isn’t as intimidating as it seems: Our executive food editor has come up with a quick workaround to a classic Italian dish.
02.26.09
food + cooking

The Test Kitchen: How to Clean and Use Dried Chiles

Food editor Ian Knauer shows you what to look for in four different kinds of dried chiles and shares tips on how to clean and prepare them.
02.25.09
food + cooking

20 Tools and Technologies That Have Changed the Way We Cook

In the years since WWII, a seemingly endless stream of gadgets and inventions has paraded through our kitchens, but these are the 20 that have had the most lasting impact.
02.24.09
food + cooking

The Test Kitchen: How to Carve a Roast Chicken

Food editor Kay Chun demonstrates how to carve a whole roast chicken—a task she recommends doing in the kitchen before serving the pieces to guests on a platter.
02.23.09
food + cooking

Cooking with Toddler

My daughter has found her way into the kitchen, so it’s time to find something to cook together.
02.18.09
cookbook club

The Gourmet Cookbook Club: How to Make Apricot Scones

Food editor Andrea Albin demonstrates a classic cream scone recipe from Marion Cunningham’s The Breakfast Book.
02.18.09
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