Forget marinades—who has time to think ahead anymore? The easiest, fastest, and, yes, we’re calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it’s been cooked....

Colleen Clark finds 10 cities where the music's hot and the food rocks

Take on the takeout with homemade versions of your favorite restaurant dishes

Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion.

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

Megan O. Steintrager polled cooks in France, Kenya, Germany, Malaysia, and beyond to learn the must-have appliances and utensils in their kitchens—including some gadgets that might surprise you...

Last-minute guests at your front door? Gourmet Live’s Kendra Vizcaino comes to your rescue with fast and affordable snack ideas using everyday ingredients...

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons...

South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the...