Prewar stocks have dwindled, a few domestic firms have produced so-so dessert sauces, but nothing exciting—not until now.

Movie food sure has gotten fancy since this finger-licking foursome first appeared in Gourmet magazine in 2003, but as with Hitchcock and Truffaut, oldies are goodies. Reprinted for Gourmet Live's Dinner and a Movie issue, these are recipes for popcorn with panache, perfect for a night with Netflix or for sneaking into a multiplex...

We’re tuning in, turning on, and eating up what’s on the tube

Here are our ten hopes for the food world this year, including a smackdown between Anthony Bourdain and Paula Deen and an end to food deserts

So what happens when you stick a bunch of circus peanuts into some cheap vodka and let it sit for a few days?

What happens when you apply Wikipedia principles to beer?

Producers will have to disclose when food coloring includes carmine, but they still won’t have to list the source of that compound: insects.

A new harvesting procedure keeps fish alive during caviar extraction—and it may help bring sturgeon back from the brink of extinction.

For the first time, American sugar beet farmers will plant seeds that have been genetically modified to survive being sprayed with the herbicide Roundup.