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food + cooking

The Test Kitchen: A Look into Lillian's Kitchen

Gourmet food editor Lillian Chou shows us where she develops her recipes for the magazine.
06.06.08
food + cooking

The Test Kitchen: A Second Life for Stale Bread

Gourmet food editor Ian Knauer demonstrates how to turn stale baguettes into perfectly crispy crostini.
06.06.08
food + cooking

The Test Kitchen: How to Clean and Chop Herbs Quickly

Gourmet travel food editor Shelley Wiseman demonstrates her tips for preparing fresh herbs at lightning speed.
06.06.08
food + cooking

Behind the Recipe(s): Kebabs

How one of our cooks came up with six very different takes on the classic skewer.
06.04.08
food + cooking

Behind the Recipe: Crab Cakes

As one of our cooks explains, sometimes traditional family recipes—like these meaty Maryland crab cakes—are bought, not made.
05.30.08
food + cooking

Behind the Recipe: Pulled Pork Sandwiches

One of our cooks adapts a North Carolina favorite, succulent whole-hog barbecue, for the home kitchen.
05.19.08
food + cooking

Freeze Frame

With houseguests on the way, executive editor Doc Willoughby asks the intrepid cooks in the Gourmet Test Kitchen for their favorite freezer-friendly recipes.
05.08.08
magazine

Cooking Schools: Regaleali Vineyards

Cooking with Anna Tasca Lanza and sharing her food was like being in the kitchen with my own Sicilian grandma.
May 2008
magazine

Cooking Schools: Kea Artisanal

Cookbook author Aglaia Kremezi runs a culinary program called Kea Artisanal, where her frenetic energy contrasts with the peaceful atmosphere on the island of Kea.
May 2008
magazine

Cooking Schools: Stancija 1904

Learning to cook Istrian food with Dada Moll was so comfortable that it felt like gearing up for a family feast.
May 2008
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