Working in a test kitchen is relatively low stress. Unless you decide to tell Ruth Reichl you’d like to cater Gourmet’s annual holiday party.

The Cornish pasty—not what you might think, but a thick pastry shell with a beef and vegetable filling—was created for Cornish tin miners.

As Anthony Bourdain rightly observes in his introduction to Martin Picard’s new book, Au Pied de Cochon: The Album, Picard is an original, one of those “few, bold adventurers” who actually transcends hype and faddism....

Silver skin is that layer of white, opaque connective tissue on any variety of meats. It’s hardly edible, and tough as rubber.

There's a certain sameness to chefs' live cooking demos. But not when Sam Mason, the former pastry chef at Manhattan's wd~50, stands behind the counter.

A quest for the best piece of meat in the Dominican Republic begins with a wild ride through the island's interior and ends with a perfect meal of roasted chivo.

Animal activists responsible for releasing upward of 15,000 mink baited the outside walls with fish. I hope these great rescuers used a sustainable seafood source.

I shot my first woodchuck as a teenager and felt so awful about killing it that I persuaded my mother to make it for dinner.

Can a horse be dinner? For some, the answer yes. For others, the idea of eating Seabiscuit can be off-putting.

Allan Benton is the man behind some of the most flavorful ham and bacon we’ve tasted in years. Breathe deeply now, and inhale the sweet kiss of hickory.