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The Technique: Sweet Dough with Richard Bertinet

Richard Bertinet demonstrates his technique for making sweet dough.

02.20.08
Keywords
magazine,
chefs,
richard bertinet,
video,
baking
food + cooking

Behind the Recipe: Banh Mi

How one of our food editors created a bold-flavored Vietnamese sandwich using ingredients you can find in nearly any grocery store.
Ruth Cousineau
02.11.08
Keywords
behind the recipe,
cooking + technique,
sandwich,
asian,
ruth cousineau
food + cooking

Clouds of Caramel (Ice Cream, Salted)

Salted caramel ice cream brings out the best in apple tartes (and provides a lesson in cloud physics).
Robert Pincus
02.05.08
Keywords
cooking + technique,
dessert,
robert pincus
food + cooking

Behind The Recipe: Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella

One of our food editors explains how she transformed whole-grain quinoa into a crispy, satisfying main dish.
Lillian Chou
02.01.08
Keywords
behind the recipe,
cooking + technique,
vegetarian,
test kitchen,
lillian chou
food + cooking

Tangling with Tagliatelle

Making pasta is not actually that big a deal. My husband agreed, politely overlooking the dusting of flour on the floor and the dried noodles stuck to my jeans.
Lesley Porcelli
01.31.08
Keywords
cooking + technique,
pasta,
italian,
lesley porcelli
food + cooking

Almost-February Fruitcake

When you give these happy little loaves to your friends, they’ll be a lot more surprised and delighted than they would have been in December.
John Willoughby
01.23.08
Keywords
john willoughby,
cooking + technique
recipes

Behind the Recipe: Grilled Cheese

Gourmet’s Andrea Albin discusses how she came up with our insanely delicious cover recipe.
Andrea Albin
01.23.08
Keywords
behind the recipe,
cooking + technique,
sandwiches,
grilling,
andrea albin
food + cooking

Behind the Recipe: Meatloaf

Food editor Ian Knauer reveals how he created his version of the classic dish—"just like Mom's, except better than Mom's."
Ian Knauer
01.16.08
Keywords
behind the recipe,
cooking + technique,
ian knauer
food + cooking

Which Whisk is Which?

How to choose the right tool for the task, whether you're making a thick, rich sauce or a light-as-air soufflé.
Text by Corky Pollan
01.15.08
Keywords
cooking + technique,
corky pollan,
food prep,
art + design,
kitchen
food + cooking

The Bread: Brioche

Gourmet food editor Ian Knauer demonstrates the making of brioche.

01.14.08
Keywords
ian knauer,
baking,
video,
cooking + technique,
bread