Food editor Gina Marie Miraglia Eriquez demonstrates how to use this handy kitchen tool. Can she convince editor in chief Ruth Reichl that food cooked in a pressure cooker can be tasty?...

Ruth Cousineau demonstrates how to pit cherries while keeping them whole. The special gadget she uses? We’re sure you already have one (and it’s not a cherry pitter)....

One of our food editors takes a trip to Paris and comes home with an easy and elegant idea: Pack your summer picnic in a jar.

It’s not summer until I’ve stopped buying salad and started picking greens, like purslane, by the road.

Each issue of Gourmet features recipes for Ten-Minute Mains—main courses that can be prepared in ten minutes of active time. Can food editor/stylist Maggie Ruggiero really make Mustard-crusted Pork with Carrots and Lentils within that time limit?...

Shelley Wiseman shares a great tip for making fresh cherry juice without having to pit the cherries one by one.

Our test kitchen director explains how a complicated idea morphed into this flavorful, quick, and affordable dish.

Food editor Ian Knauer demonstrates how to extract fresh coconut meat—all you need is a little heat and a hammer.

Executive food editor Kemp M. Minifie shares her favorite technique for making bread crumbs.

You might expect to find smoked duck breast in a main-course salad like this one, but we use smoked turkey, which makes it more affordable.