For this video, MAC cosmetics enlisted Gourmet food editor/stylist Maggie Ruggiero to make cherry pie while talking about cherries for the camera.

Food editor Melissa Roberts shows you a mess-free method for removing corn from the cob.

David Tanis, executive chef of Chez Panisse and author of A Platter of Figs and Other Recipes, shows you how to make four simple first courses for easy entertaining....

Get a look inside the home of David Tanis, executive chef of Chez Panisse and author of A Platter of Figs and Other Recipes.

Lots of recipes call for grated Parmesan cheese, but different graters produce wildly different results. Test kitchen director Ruth Cousineau shows you why.

When executive food editor Kemp M. Minifie makes corn on the cob, she likes to save the silk to make tea.

Food editor Ian Knauer shows off some curious items in his test kitchen, including the beer he brewed and bottled right here.

Food editor Gina Marie Miraglia Eriquez demonstrates how to use this handy kitchen tool. Can she convince editor in chief Ruth Reichl that food cooked in a pressure cooker can be tasty?...

Ruth Cousineau demonstrates how to pit cherries while keeping them whole. The special gadget she uses? We’re sure you already have one (and it’s not a cherry pitter)....

Each issue of Gourmet features recipes for Ten-Minute Mains—main courses that can be prepared in ten minutes of active time. Can food editor/stylist Maggie Ruggiero really make Mustard-crusted Pork with Carrots and Lentils within that time limit?...