Cookies are a mainstay at Gourmet, and we love to find unusual recipes for them. We are hunting for a Czech cookie mold, which makes Uly or Beehive cookies. Here are some photos—does anyone know where to find one?...

Food editor Paul Grimes swears by this method to season French omelet pans.

This time of year, we all want to delight our very favorite people with unexpected treats. Here we show you some cookie-decorating tips from a pro.

Silver skin is that layer of white, opaque connective tissue on any variety of meats. It’s hardly edible, and tough as rubber.

The Japanese make some of the finest skimmers. The mesh surface is so fine that fats and other undesirables are pretty much lifted out exclusively.

We were surprised that the USDA has dropped their recommended turkey temperature from 180 degrees Fahrenheit all the way down to 165 degrees.

A couple of readers have criticized the "burned-looking turkey" on our November cover. If you think that turkey was burned, you’ve been bamboozled.

You could call me a Luddite for preferring my old-fashioned egg beater at home to high-tech electric versions, but don’t knock it till you’ve tried it.

One commercial appliance is worth the money. Once you use a Vita-Prep, once you feel the full 37,000 RPM at your disposal, you will understand.

Why spend 45 minutes caramelizing onions when you can get it done in 10… with a little help from a Vidalia and some brown sugar?