Looking back at an early issue, we’re reminded of Gourmet’s extraordinary relationship with food—and of some of the people who brought that to life....

Meet the cobbler family: These desserts all rearrange fruit and dough in various and delightful ways. Although they are simple and old-fashioned, they’re also irresistible, making excellent use...

More and more of us are willing to pay a premium for beef that is “sustainable.” Selecting from the choices can be confusing, though.

Three eggs. Two lemons. Five extraordinarily different desserts. A couple of very modest ingredients add up to a brilliant moment at the end of a meal.

Roast chicken is the utility infielder of practically everyone’s culinary repertoire.

Each type of alcohol contributes its own complex balance of acidity, sweetness, and savoriness to a dish, and it lends aroma as well.

The pièce de résistance of Thanksgiving dinner is the turkey, but nothing is more fraught than the gravy, that time-honored indicator of a cook’s prowess.

Get the most out of chicken by opening it up and flattening it on the grill. It cooks quickly and stays moist and juicy.

There was a moment of shocked silence when executive editor Doc Willoughby said he’d given away most of his cookbooks. Then all hell broke loose.

Nimmy Paul, one of Kerala’s foremost culinary authorities, presented me with the clean, pure flavors of India on a plate.