food + cooking

Midcentury-Modern Cookware for a Thrifty-Chic Thanksgiving

Alexandra Lange salutes collectors’ items that earn their keep
food + cooking

Stuck on Spatulas

Whether you’re folding egg whites, scraping sticky ingredients, or even crushing garlic, there’s a spatula for the job.
travel + culture

Packing Iron (or Steel, Anyway)

What do you need to make a borrowed kitchen feel like home?
food + cooking

Simple, Money-Saving Kitchen Renovations

We’ve got a dozen ideas in our March issue to help you give your kitchen a new look; here are eight more affordably stylish options.
food + cooking

20 Tools and Technologies That Have Changed the Way We Cook

In the years since WWII, a seemingly endless stream of gadgets and inventions has paraded through our kitchens, but these are the 20 that have had the most lasting impact.
food + cooking

More Cooking in Clay: This Time, the Oven

Foods cooked long and slow in a traditional horno exude a fragrant blend of earth, ash, adobe, and fire—the essence of New Mexico.
food + cooking

Kitchen of the Future

The recent Kitchen and Bath Industry Show in Chicago showcased hundreds of new products. These sleek, smart designs were some of our favorites.
food + cooking

The Magic of Mica

When is an ingredient not an ingredient? When it’s a micaceous clay pot—a traditional Southwestern cooking vessel that improves the character of any food.
food + cooking

Under Pressure

To pressure-cook or not to pressure-cook? That is my question.
food + cooking

Revere Ware

Most people expect my batterie de cuisine to be composed of only high-end brands, but that couldn’t be further from the truth.
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