A ribbon of chocolate would swirl with a stream of vanilla. The result was a tower of low fat, low calorie frozen yogurt—the ultimate in guilt-free desserts.

Our ingredient guru Kemp Minifie digs up the hearty history of the whole-grain hero

Crêpes are like miniskirts and bell–bottoms. One minute they’re hot, the next, they’re not—and judging by the quantity of crêpe stands dotting the hip downtown...

Renowned food writer Mimi Sheraton looks back to the dawn of America's passion for yogurt, and the 1947 Gourmet story that sparked her own long-term love affair...

Learn how the head of one of America's largest homeless shelters and soup kitchens found his dream job

This year's major drought in the U.S. will change the way we eat for months—if not years—to come. Can this disaster teach us how to dine differently for good? Katherine Harmon reports...

More than one billion of the world's population cannot count on safe water for drinking and cooking. But new technologies are helping to bring fresh sips to the mouths of millions, Katherine Harmon reports...

Gourmet Live's Esther Sung chats with the National Museum of American History's Paula Johnson and Rayna Green, who take us behind the scenes of the beloved French Chef's kitchen exhibit and preview a major new American...

Our examination of the planet's most important liquid asset includes a look at new technologies delivering clean drinking water worldwide, plus a visual tour of global ice treats, a visit to the island of...

All eyes will be on Brazil as host of the 2014 World Cup and 2016 Summer Olympics. While sports are catapulting the nation onto the global stage, we're pondering Brazil's culinary impact on American soil...