Tour the French countryside from the comfort of your kitchen with our favorite recipes for duck confit, coq au vin, bouef bourguignon, and more

Head into the Gourmet photo studio with food editor/stylist Paul Grimes for a behind-the-scenes look at how the Gorgonzola Chicken Breasts and Unstuffed Sweet-and-Sour Cabbage are photographed for the magazine....

Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don’t be daunted when making this classic dish; Paul shows you how easy it can be.

Making your own duck confit allows you to control the spicing and the cooking time to produce a velvety piece of meat.

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China.