On the Big Island of Hawaii, farmers turned entrepreneurs are growing what legions of fans consider the holy grail of fruitdom.

A layer of Calvados applesauce hidden under golden sliced apples raises this galette above all others.

Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible.

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce, but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the...

Topography, climate, and a certain sensibility create a small paradise for the palate in Quebec's Eastern Townships.

This is a wonderfully versatile tart. You can create any design you want with the berries or try different fruit altogether.

If the notion of baking a pie seems like too much work, consider these simple strudels, which offer the pleasure of pie with a lot less effort.

Among Marseille's top chefs, the old guard and the innovators alike lay claim to twenty-six centuries of tradition. Together, they're making the city a new hot spot.

Raised in the Beirut of grand esplanades, Anissa Helou developed an addiction to Mediterranean street food—particularly those grilled kebabs.

In 1947, Gourmet answered a reader’s query about vinegar pie with the explanation that it might have been a pioneer forerunner for lemon meringue pie.