There have been other tequila, lime, and triple sec cocktails, but this is the classic.

This delightful, timeless account of young love and an old hotel inspired more responses from our readers than anything else ever printed in the magazine.

Consider the end! That is what my father did, gastronomically, for his offspring. He wanted us to taste life in the round.

Louis Diat, once the celebrated head chef at New York's Ritz, as well as a prolific Gourmet contributor, offers a behind-the-scenes peek at the posh hotel's old-world holiday traditions, complete with 11 recipes for ritzy Christmas specialties...

On the occasion of Gourmet Live’s June 6, 2012, issue saluting Food Jobs, we are pleased to reprint this early article by the late, great dean of professional food criticism, Craig Claiborne. In The Man Who Changed the Way We Eat, a 2012 biography of Claiborne, author Thomas McNamee recounts how Gourmet’s Ann Seranne assigned him his first article for the magazine....

W is for wanton … and the great difference between the way a man eats and has his lady love eat.