It often takes several attempts before our cooks perfect a given recipe. Watch as food editor Andrea Albin goes through the process of developing her recipe for Gorgonzola-stuffed chicken breasts....

How one of our food editors created a Thanksgiving staple that will have both vegetarians and carnivores begging for seconds.

A kitchen visit at Rowan Oak inspires dinner.

It’s as authentic as the Spanish original—and maybe even better at 10,000 feet.

Every recipe in Gourmet gets developed and cross-tested in our kitchens. Watch how food editor Andrea Albin developed her November 2008 recipe for unstuffed sweet-and-sour cabbage....

Executive food editor Kemp Minifie recreates one of Paul Bocuse’s recipes with a little help from her friends.

What’s in a name when it comes to obscure—and delicious—cuts of beef?

Each type of alcohol contributes its own complex balance of acidity, sweetness, and savoriness to a dish, and it lends aroma as well.

The pièce de résistance of Thanksgiving dinner is the turkey, but nothing is more fraught than the gravy, that time-honored indicator of a cook’s prowess.

Andrew Carmellini, chef and author of Urban Italian, demonstrates his technique for making light and airy gnocchi.