Luckily for the-traveler, many of the best Merchants of Venice purvey food.

The lackluster Valley of the Po is crowned with pinnacles of architecture and seraphic cooking.

The cuisine we were taught was like the good Burgundian wine of the region, rich and flavorful.

On the occasion of Gourmet Live’s June 6, 2012, issue saluting Food Jobs, we are pleased to reprint this early article by the late, great dean of professional food criticism, Craig Claiborne. In The Man Who Changed the Way We Eat, a 2012 biography of Claiborne, author Thomas McNamee recounts how Gourmet’s Ann Seranne assigned him his first article for the magazine....

The sages divided this world into four elements: earth, air fire and water. If these philosophers had been cooks as well, they would have included a fifth element—garlic.

A foray into the Umbrian hills produces subtle treasures: black truffles, white wine, and chocolate from Perugia.

The opalescent splendor of the Bay of Naples is a subject which has tempted painters, poets, and mere pamphleteers for centuries.

Notes on the bountiful gifts of the Tuscan fills and where to savor them in all their aristocratic simplicity.