Matt Gross chats with the Grammy Award–winning L.A. band—and State Department Cultural Ambassadors—about their eclectic dining habits

During a trip to the ancient ruins, I discovered that Pompeiians were quite a bit like New Yorkers.

In our October 2008 issue, we profile restaurants that have been going strong for years. Here are more vintage shots of these spots.

In the 1940s and 1950s, cartoons appeared in every issue of Gourmet. We found ourselves charmed by these glimpses into the past.

Po’ boys are an integral part of the New Orleans and Gulf Coast food culture, but I wondered what it was that actually made them special.

From burgers on doughnut buns to tacos wrapped in pizza and blueberry pancakes, over-the-top food combinations have colonized the Internet. Here, a closer look at this culinary subculture....

WTTW’s newest release, an ambitious documentary called Foods of Chicago: A Delicious History ultimately traces immigration history in Chicago through examining the culinary tracks it has left.

What was the real cause of my churning stomach at the Sundance Film Festival—the high altitude, my on-the-fly diet, or a string of career disappointments?

Can a meat-loving culture be convinced that vegetables are worth its time?

There's a thread at Chowhound about "strange pairings that taste uncommonly good." 2 1/2 months later, people are still talking about their love for Fig Newtons with Guinness.