Sara Bonisteel travels to the Catfish Capital of the Universe, Des Allemands, Louisiana, to celebrate the king of the muddy Mississippi

Judith Jones, the legendary cookbook editor of Julia Child and countless other master chefs, shares the wisdom of experience

Molly O’Neill visits with an Alabama artist who is a self-professed instrument of ingredients—his barbecued shrimp recipe might prove him right

Nothing says ‘I love you’ like stripping down (a chair) to the bare essentials.

Whether you’re folding egg whites, scraping sticky ingredients, or even crushing garlic, there’s a spatula for the job.

The best espresso in America doesn’t come from a café or a stovetop machine—it comes from a foil capsule.

Stylish and whimsical, these home and kitchen products are sure to make Mom smile.

For me, the interesting question isn’t “Can cooking be art?” but “How does cooking function as art?”

Writer Mameve Medwed chronicles her strange fascination with fake food in an exclusive article for gourmet.com. Here is just a small sampling of her extensive collection.

It may sound odd, but I’ve come to value replicas of food more than the real thing—because even the meal of a lifetime is over in a matter of hours, but a plastic shrimp is a joy forever....