Louis Diat, once the celebrated head chef at New York's Ritz, as well as a prolific Gourmet contributor, offers a behind-the-scenes peek at the posh hotel's old-world holiday traditions, complete with 11 recipes for ritzy Christmas specialties...

“One cannot see a country,” Uncle Willie said, “by staying in its largest and most popular city. We must move on. Travel is broadening.”

Notes on the rich aesthetic reward which awaits all inquiring students of architecture, wine and gastronomy in the shrine of the oyster’s best friend, Chablis.

A is for dining alone … and so am I, if a choice must be made between most people I know and myself.

Right to the heart is Cupid's aim when his arrow is tipped with the newest valentine sweet styled by Ellen Simon, the candy artist.

By Martin Graham

“You're as mad as a hatter,” said Don Federico morosely.

In those days everyone knew he could become very rich by being very smart.

In the first chapter of her best-selling memoir, Ruth Reichl introduces her mother, a notoriously bad cook who ultimately shaped Reichl’s view of food.

She cooks. She writes. She looks like a movie star. It’s no wonder Nigella Lawson has the whole country talking.