Every recipe in Gourmet gets developed and cross-tested in our kitchens. Watch how food editor Andrea Albin developed her November 2008 recipe for unstuffed sweet-and-sour cabbage....

Executive food editor Kemp Minifie recreates one of Paul Bocuse’s recipes with a little help from her friends.

What’s in a name when it comes to obscure—and delicious—cuts of beef?

Food editor Melissa Roberts shares a tip for chopping canned tomatoes—no cutting board (and no mess) required.

Even brown-rice skeptics will enjoy this textural dish full of butter-browned nuts.

Classic stuffed cabbage is a time-consuming endeavor. This unorthodox version, which uses dried cranberries and a combination of beef and pork, is much easier.

Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.

Our executive food editor rediscovers the joys of fresh pesto and shares how she makes it her own.

Test kitchen director Ruth Cousineau shares how she prepares zucchini so that it doesn’t get soggy during cooking.

We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews.