Kemp Minifie details her 32-year journey to discovering simplicity in the Gourmet kitchens

Kemp Minifie reveals the source of the ultimate roadside cone

The perfect patty is not medium–rare: Eight simple tips for a safe burger season from expert Kemp Minifie

This year the James Beard Foundation saw fit to honor Diana Kennedy's latest labor of love, Oaxaca al Gusto, as Cookbook of the Year.

Our own Kemp Minifie celebrates Father’s Day—and much more—with her essential recipe and reminiscences

Our ingredient guru Kemp Minifie digs up the hearty history of the whole-grain hero

Crêpes are like miniskirts and bell–bottoms. One minute they’re hot, the next, they’re not—and judging by the quantity of crêpe stands dotting the hip downtown...

“Here’s what I’d like you to test today,” said Zanne Stewart (then Zanne Zakroff), the brand-new executive food editor of Gourmet magazine, as she handed me two recipes. “The ingredients are waiting for you in the fridge over there.”...

Nine myth-busting tips you need to cook your bird with confidence

By Kemp...

Old-world Spanish sherry blends beautifully with new-world agave nectar for a gentle sweet-and-sour glaze and luscious gravy.