Gourmet's Nanette Maxim spoke to Florent Morellet, chef of the soon-to-be shuttered restaurant, Florent, about life in the business.

Rick Stein brings together recipes from his cookbooks and chefs from his restaurants to demystify seafood for his students.

Somewhere between shopping and shuffleboard, you can pick up a recipe or two while sailing the world.

The chefs discuss the process of writing their forthcoming cookbooks, the audiences they hope to reach, and the term “molecular gastronomy.”

The idea of a delicious, soul-nourishing meal that requires no work has long been a fantasy for women.

Gourmet Editor in Chief Ruth Reichl visited Marcus Samuelsson at Merkato for a first taste, and spoke to him about the challenge of introducing an entire new palate to American diners....

The bureaucrats at the Department of Homeland Security are not up to the job of securing our borders from acts of agroterrorism, according to science writer Alla Katsnelson.

Ayden, North Carolina, has hosted 33 annual Collard Festivals. As if that weren’t enough, it’s also got some of the best whole-hog barbecue around.

They were a startling couple. But even today, nearly two years after Edna Lewis's death, Scott Peacock says that she still makes him the man—and the chef—that he is....